Name: Best Baked Mini-Pumpkins
Ingredients: 1 tablespoon prune, apple, cranberry, or orange juice; pinch of ground coriander, nutmeg, cinnamon, allspice, or garam masala or big pinch of dried savory, sage, or thyme, crumbled to powder; 1 teaspoon butter or nut oil; pinch of salt; pinch of pepper; 1 mini-pumpkin, 6 to 10 ounces; 1 teaspoon maple syrup or honey

Cut off caps, scrape out seeds, season, re-cap, and bake. That’s all it takes to give each diner a yummy little pumpkin, custom-flavored. Bake while you roast a pork loin, leg of lamb, turkey, chicken, or duck. Or, for a vegetable meal, serve with braised greens and toasty baked grains. If available, select several white and orange miniature pumpkin types and cook them together to discover your favorite. They should be dull-skinned (not shiny) and free of any coating. As the Cinderella coac