Ina Garten Roasted Baby Pumpkins

Ina Garten roasted baby pumpkins take 4 ingredients and turn fall decorations into a real side dish. She scoops out the seeds, fills each one with applesauce, puts the lids back on, and roasts them whole. They come out tender and sweet, festive enough for Thanksgiving.

Choosing baby pumpkins that are all the same size matters, because mismatched ones cook unevenly. A bigger pumpkin stays firm inside while smaller ones collapse into mush, so sort through them at the store.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Roasted Baby Pumpkins

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

60

kcal

Whole baby pumpkins, hollowed out and packed with applesauce, roasted at 350 degrees until the flesh turns soft and lightly sweet.

Ingredients

• 6 baby pumpkins
  

• Kosher salt
  

• Freshly ground black pepper
  

• 1 cup Homemade Applesauce or commercial

Directions

• Preheat the oven: Preheat the oven to 350 degrees.
• Prep and roast the pumpkins: Cut off and reserve the tops of each pumpkin by cutting around the stem in a circle. Scoop out the seeds with a small spoon and liberally sprinkle the insides with salt and pepper. Place the pumpkins on a greased baking sheet and fill each one with applesauce. Place the tops back on and roast them for 45 minutes to 1 hour, or until the pumpkins are tender but not mushy.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different filling instead of applesauce?

You can try brown sugar and butter, cranberry sauce, or a savory stuffing with rice and herbs. The applesauce adds natural sweetness that pairs well with the pumpkin flesh, so keep that balance in mind with any swap.

How do I store leftover roasted baby pumpkins?

Let them cool completely and store in an airtight container in the fridge for up to 3 days. Reheat in a 325-degree oven for about 15 minutes. They do not freeze well because the pumpkin flesh gets watery when thawed.

Can I prep these ahead of time?

You can cut the tops, scoop the seeds, and fill them a few hours before roasting. Keep them covered in the fridge and add about 5 extra minutes to the roasting time since they will be cold going in.

What size baby pumpkins work best?

Look for pumpkins about the size of a softball that fit in the palm of your hand. Pick ones that are close in size so they all roast at the same speed and finish together.

Do I need any special equipment for this recipe?

A sturdy spoon or melon baller works well for scooping out the seeds. A greased baking sheet is all you need underneath, so no special pans or molds are required.