I love pumpkin and the small sweet dumpling squash. Most times I use the old brown sugar, butter sour cream and diced dried apricots to fill them. This is a little different but it tastes wonderful. For each pumpkin, after removing the seeds I put in 3-4 cloves garlic and 2 teas. butter, salt and freshly cracked black pepper. Save the tops and set them next to their mate in a baking dish if you want to use them to cap your pumpkins at serving time. Add some water to the pan, and bake at 350f til done..I usually mash the insides before serving, but you can leave as is and let everyone mash their own.Serve with or without that cap
kadesma
kadesma