I've been wanting to try the following recipe for a long time. I've seen various spins on it, but I'm just posting it as I did it. I was lacking a few of the original ingredients, so I'll probably make it a little different next time. But it's simple and easy, and a little bit unique in that it makes a lovely decoration for the Fall table as well. And the kids thought it was really neat to eat a pumpkin in (near) original form.
*Baked Baby Pumpkins*
NOTE: I did not use the small sugar pumpkins for this. Neither my supermarket, nor my local fruit stand, seemed to have them, so I went with very small regular pumpkins. I'm sure this makes a bit of a difference in the sweetness, so you will want to adjust accordingly. Because it was just a regular pumpkin, without any added sweetness it does taste lightly like squash (which I also love;). But added brown sugar can make a difference. I'm going to search for the sweet pumpkins again this weekend; I suspect with the right kind this recipe would go from yummy to absolutely delicious!
1 small sugar pumpkin
1 teaspoon of butter
1 tbsp of brown sugar
cinnamon to taste
1/2 cup of applesauceCut out an opening in the top around the stem. Clean out seeds and pulp. Put in butter, brown sugar, cinnamon, and applesauce. Replace the stemmed top. Bake in a pan with a small amount of water at 350 degrees for 45-60 minutes.
Now I would like to pass it along to all those who left the supportive and caring comments on my one post of this week (check below:). You all are what makes blogging a wonderful experience for this wife, mom, and blogging friend. So feel free to post it on your blog as coming from me:)
And, as always, if you'd like to join us in Recipe Fun Friday, stop by Nikki's and link up.
Note to Nikki: Wow- I managed to pull it off, lol;)