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

1. Preheat the oven to 425F Cut a thin slice from the base of each acorn squash and set upright on a baking sheet.
2. Brush the tops with 1 tablespoons of the butter.
3. Wrap the shallots loosely in the foil.
4. Brush the cut sides of the sugar pumpkins with 1 tablespoons of the butter and season with salt and pepper.
5. Set cut sides down on another baking sheet.
6. 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.
7. Keep the squash warm; let the sugar pumpkins and shallots cool slightly.
8. Squeeze the soft shallots from the skins, coarsely chop the shalots and fransfer to a bowl.
9. 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.
10. Season with salt and pepper.
11. 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)