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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Baby Pumpkins

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Roasted Baby Pumpkins Empty Roasted Baby Pumpkins

    Post by Lobo Sun 24 Jan 2016, 2:16 am

    Roasted Baby Pumpkins Img82l
    Roasted Baby Pumpkins
    Roasted Baby Pumpkins Translucent
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    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Servings: 6
    Sweetened with maple syrup, these petite pumpkins make a wonderful accompaniment to the Thanksgiving feast as well as to other autumn meals. The pumpkin puree is served directly in the shell for a colorful presentation.






    • 242

    Ingredients:


    • 6 baby pumpkins, each about 1 lb.
    • 1/2 cup maple syrup, heated
    • 3 Tbs. unsalted butter, at room temperature
    • 1/2 tsp. chopped fresh thyme
    • Salt and freshly ground pepper, to taste

    Roasted Baby Pumpkins Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    Position a rack in the lower third of an oven and preheat to 375°F.

    Cut the top off each pumpkin about 1 inch below the stem. Reserve the tops to use as lids during roasting. Using a spoon, scrape out the seeds and discard. Place the pumpkins in a heavy roasting pan.

    In a small bowl, whisk together the maple syrup and butter until smooth. Divide the butter mixture among the pumpkin cavities, sprinkle with the thyme, and season with salt and pepper. Cover each pumpkin with its lid. Roast until a knife easily pierces the flesh, about 45 minutes.

    Using a spoon, scrape the flesh away from the skin but keep it within the pumpkin shell, then stir with the maple butter and accumulated juices to form a puree-like consistency. Serve immediately.
    Williams-Sonoma Kitchen.

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