Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
- 6 mini pumpkins, about 3 to 3 1/2 inches in diameter
- 3 tablespoons butter, melted
- salt and pepper
Cut the tops off of the pumpkins, cutting about 1/3 of the way down so the whole top will come off. Scoop out seeds and scrape soft fibers out of the mini pumpkins. Scoop out of the top, also, if there are a few seeds remaining in the top.
Brush melted butter over the inside of the pumpkins and inside of the tops. Sprinkle inside areas of bottoms and tops with salt and pepper. Place the tops on the pumpkins. Arrange the pumpkins in a jelly roll pan or large baking pan with sides. Pour 3 to 4 cups of water in the pan, or to a depth of about 1/2 inch. Bake for 40 to 50 minutes, or until the pumpkins are tender.
Serve these pumpkins as is or stuff with rice or bulgur pilaf, cranberry rice or curried rice, or other rice side dish.