- 6 baby pumpkins
- Kosher salt
- Freshly ground black pepper
- 1 cup homemade or store-bought applesauce
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 sprinkle the insides with salt and pepper. Place 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.