Roasted Baby Pumpkins

Preheat the oven to 375ºF, and line a baking sheet with parchment paper.

On a board and using a small knife and cutting around the stem, cut a 2 to 3-inch diameter lid from the top of each pumpkin. Scrape out the seeds and stringy pulp with a small spoon and discard.

Place the pumpkins with their lids on, on the paper-lined sheet. Bake for 20 minutes, remove the lids, return pumpkins to the oven and bake until fork tender but still holding their shape, about 20 minutes longer. Serve warm.