Oven Roasted Pumpkin

Total Time: 50 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 8 tiny pumpkins (11oz each) or 8 acorn squash, top quarters and seeds discarded (11oz each)
• 4 tablespoons unsalted butter, melted
• 5 medium unpeeled shallots
• 2 -2 1/2 lbs sugar pumpkin or 2 -2 1/2 lbs butter nut squash, halved tlengthwise and seeds discarded
• salt
• fresh ground pepper
• 3 tablespoons heavy cream
• 1 1/2 teaspoons finely chopped thyme, plus thyme sprigs, for garnish

Recipe

• 1 preheat the oven to 425°f cut a thin slice from the base of each acorn squash and set upright on a baking sheet. brush the tops with 1 tablespoons of the butter. wrap the shallots loosely in the foil.
• 2 brush the cut sides of the sugar pumpkins with 1 tablespoons of the butter and season with salt and pepper. set cut sides down on another baking sheet.
• 3 roast the sugar pumpkins for about 50 minutes, or until tender; roast the acorn squash and shallots for about 40 minutes, or until the shallots are soft and are pumpkins are golden. keep the squash warm; let the sugar pumpkins and shallots cool slightly. squeeze the soft shallots from the skins, coarsely chop the shalots and fransfer to a bowl.
• 4 scoop the sugar pumpkins from their skins, add to the shallots and mash with rhe remaining 2 tablespoons of butter, the cream and the chopped thyme. season with salt and pepper. spoon the mixture into the acorn squash, garnish with thyme sprigs and serve warm.