Oven Roasted Pumpkin
- 8 tiny pumpkins (11oz each) or 8 acorn squash, top quarters and seeds discarded (11oz each)
- 4 tablespoons unsalted butter, melted
- 5 medium unpeeled shallots
- 2 -2 12 lbs sugar pumpkin or 2 -2 12 lbs butter nut squash, halved tlengthwise and seeds discarded
- salt
- fresh ground pepper
- 3 tablespoons heavy cream
- 1 12 teaspoons finely chopped thyme, plus thyme sprigs, for garnish
- Preheat the oven to 425F Cut a thin slice from the base of each acorn squash and set upright on a baking sheet.
- Brush the tops with 1 tablespoons of the butter.
- Wrap the shallots loosely in the foil.
- Brush the cut sides of the sugar pumpkins with 1 tablespoons of the butter and season with salt and pepper.
- Set cut sides down on another baking sheet.
- Roast the sugar pumpkins for about 50 minutes, or until tender; roast the acorn squash and shallots for about 40 minutes, or until the shallots are soft and are pumpkins are golden.
- Keep the squash warm; let the sugar pumpkins and shallots cool slightly.
- Squeeze the soft shallots from the skins, coarsely chop the shalots and fransfer to a bowl.
- Scoop the sugar pumpkins from their skins, add to the shallots and mash with rhe remaining 2 tablespoons of butter, the cream and the chopped thyme.
- Season with salt and pepper.
- Spoon the mixture into the acorn squash, garnish with thyme sprigs and serve warm.
pumpkins, unsalted butter, shallots, sugar, salt, fresh ground pepper, heavy cream, thyme
Taken from www.food.com/recipe/oven-roasted-pumpkin-378616 (may not work)