BAKED MINI PUMPKINS

6 mini pumpkins; 3 to 4 inches diameter
water
2 tbsp honey
1/2 cup butter or margarine, melted

Preheat oven to 350 degrees F.

Carefully cut top off each pumpkin. Remove seeds and stringy fibers. Place pumpkins in a 13x9-inch baking pan. Pour in water to a depth of 3/4-inch.

Combine butter and honey; stir to blend. Brush interior of each pumpkin generously with honey-butter mixture. Replace tops.

Bake in middle of oven for 40 to 45 minutes. Remove from oven; place on cooling rack for 5 minutes. Invert to remove excess liquids; fill as desired.

TO MAKE AHEAD:
Pumpkins can be baked the day before. Leave honey-butter mixture in pumpkins, cool and store airtight in refrigerator. To reheat, place in roasting pan (without water) with tops in place and cover with aluminum foil. Place in 275 degree F oven until heated through; about 20 minutes.

Servings: 6
Source: Brad Herald, 10/27/94

Baked pumpkins may be filled with vegetables, stuffing, hot apple pie filling, soup, stew, etc.