Roasted Mini Pumpkins

• 12 mini pumpkins
• 1/4 teaspoon cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground allspice
• 6 tablespoons unsalted butter
• 1/4 cup pure maple syrup
• Salt and freshly ground pepper

1. Preheat the oven to 400.
2. Using a grapefruit knife or a sharp paring knife, cut a ring around each pumpkin stem to form a lid; remove the lids and set aside.
3. With a small spoon, scrape out the seeds and any membranes.
4. In a small bowl, combine the cinnamon, nutmeg, and allspice and sprinkle the spices inside the pumpkins.
5. Add 1/2 tablespoon of the butter and 1 teaspoon of the maple syrup to each pumpkin and season with salt and pepper.
6. Set the pumpkins in a baking dish and add 1/2 inch of water.
7. Replace the lids and roast the pumpkins for about 30 minutes, or until tender.
8. Serve hot.

pumpkins, cinnamon, nutmeg, ground allspice, unsalted butter, maple syrup, salt

Taken from www.foodandwine.com/recipes/roasted-mini-pumpkins (may not work)