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5 minutes
30 minutes
35 minutes
- 1 small sugar pumpkin
- 1 teaspoon brown sugar
- 0.5 teaspoon butter
- 2 pinches ground cinnamon
- Preheat the oven to 350°F (175°C) and carve out the seeds after removing the top of the mini pumpkin.
- Fill the pumpkin with a delectable mixture of butter, brown sugar, and ground cinnamon. Secure the lid on top and transfer the pumpkin to a baking pan with a splash of water at the bottom.
- Roast in the oven until soft and tender, approximately 30 minutes.
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