In the grocery store, often times these mini pumpkins are sold next to the gourds which implies they should only be used for decoration. However, they are not only delicious when baked, but make a fun and festive presentation on a Thanksgiving table or buffet. Kids and adults alike enjoy seeing them and eating them!
Just as delish as baked acorn squash or baked butternut squash they are fast and easy to make. Don't just save them for Turkey Day. They add a pop of color to anything they are served alongside. We especially love them with pork as well as turkey and chicken. Sometimes these mini pumpkins are hard to find. Look around and ask around at your local grocery stores. Plan ahead if you want to make them. Buy them when you find them and keep in the fridge until you are ready to use them.
Jack Be Little Pumpkins - Baked Mini Pumpkins
You can prep these a few days ahead of time and keep in the fridge until ready to bake. Be prepared they will take longer to bake if they are not room temp prior to baking.
6 Mini Pumpkins (Jack Be Littles)
6 teaspoons O’Live A Little’s Blood Orange Extra Virgin Olive Oil, or…
O’Live A Little’s Black Pepper Extra Virgin Olive Oil
9 teaspoons O’Live A Little’s Maple Dark Balsamic Vinegar, or
O’Live A Little’s Cranberry Walnut Dark Balsamic Vinegar
3 teaspoons brown sugar
Cut off the top of each mini pumpkin. Usually this is about ¼ of the way down in order to cut enough off the top to keep the top whole an open up the inside in order to scoop out the inside.
Scoop out seeds and strings and discard
Add 1 ½ teaspoons of Balsamic Vinegar into each mini pumpkin
Add 1 teaspoon of Extra Virgin Olive Oil into each mini pumpkin
Add ½ teaspoon of brown sugar into each mini pumpkin
Sprinkle some ground cinnamon into each mini pumpkin
Place tops back on pumpkins
Place pumpkins into baking dish with sides. Fill baking dish with water to come up approx. ¼ of the way on the sides of the mini pumpkins
Bake for 1 hour or until till mini pumpkins can be easily pierced with a fork. Test after 50 mins, and then every 5-10 after till done.
When done serve immediately with tops on.