The Harvest Table

It's beautiful, sunny and unusually warm today, but there is no mistaking that it's Fall. The leaves are changing; the corn fields have dried, dotting the rolling hills with fields of gold, and the markets are full of amazing fall fruits and vegetables.

Perhaps one of the most recognizable symbols of Autumn is the pumpkin. From Thanksgiving desserts to Halloween Jack-o-lanterns and toasted pumpkin seeds, the pumpkin's bright orange colour and fun shape remind me of family, fun and of course, good food.

While often found as decoration around the Thanksgiving table, or on window sills for Halloween, the small little pumpkins, or gourds, are one of my favourite Fall foods.

Here's a quick and easy way to enjoy these little fall treasures instead of the usual baked potato:

Roasted Baby Pumpkins

6 small pumpkins
butter
pepper
salt
cinnamon
nutmeg
cayenne pepper (optional)

Cut the tops of the pumpkins and scrape out the seeds & pulp, leaving the hard fleshy part of the pumpkin in tact.

Spread the butter around the inside of the pumpkin and add another small dollop in the bottom. Sprinkle a pinch of salt and some fresh cracked pepper (about 6-8 turns) inside the pumpkin. Add a dash of cinnamon and just a tease of nutmeg. If you like a tiny bit more heat, add the slightest pinch of cayenne as well.

Roast in the oven at 375 degrees for approx. 35-40 minutes, or until the pumpkins are tender and carmelized.

Enjoy!