Roasted Baby Pumpkins

 

2 oz.      Sweet butter, softened
½ tsp.  Ground cinnamon   Fresh vanilla beans
¼ cup  Maple syrup
              Pinch of salt

• Mix ingredients together and hold at room temperature

8           Roasted baby (Jack B' Little) pumpkins,
              washed and dried

• Place the pumpkin on its side and slice off the top, removing only a thin slice with the stem intact (*the tops can be saved for garnish later)
• Using a spoon, scoop out the seeds and pulp, leaving a smooth and uniform interior
• Place the pumpkins in a baking pan and brush the interior of the pumpkins with the butter mixture
• Place 1 cup of water in the pan
• Cover the pan with foil and place in a preheated 350°F oven
• When the pumpkins' interiors begin to become tender (after about 20 minutes), remove from the oven
• Remove the cover and allow them to cool
• Can be prepared up to two days in advance