Recipe by LADYEM1
"These mini pumpkins are filled with applesauce then oven roasted - great for the holidays. If you are not a pumpkin fan, you can also roast squash the same way. Serve with your holiday meal."
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sugar pumpkins, seeded
salt and pepper to taste
Talk about festive! This is such a cute idea and it was a great not-so-sweet dessert.
This was my 1st time making any kind of pumpkin from scratch and not out of a can, let alone mini pumpkins. This had a very nice taste, but Probably because I'm a pumpkin novce, it tok me a long time to prepatre these. I used a whole lot more applesauce and spices for my 3 pumpkins. I ended up finishing these in the microwave due to time restrictions. Almost everyone liked the taste, but not the stringiness of the pumpkin. Dont know if that's the nature of the pumpkin or my baking. Whatever, I was asked to not make again. No more mini pumkins, may just go back to the canned stuff.
And to think that for years I threw these little pumpkins away after using them for decorations. This recipe is so easy and so tasty! I shared this with a single friend and she loved it...adjusting the recipe for one pumpkin was the perfect serving for one person!
This recipe was such a hit at our Thanksgiving dinner! The presentation is festive & adorable; the applesauce is good, healthy, and complements the Thanksgiving meal. Thanks so much!
Agreed with Pearl about the stringiness of the pumpkin: MIGHT TRY THIS: BAKE PARTIALLY, AND THEN...... work as for twice baked potatoes? Pull out the pulp, at least some of it, and then put that in a blender with some applesauce and spices, then refill the shells???? Just a thought... might not be well worth the trouble.....
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 5
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