• 6 mini pumpkins
  • 2 tablespoons extra-virgin olive oil
  • 3 teaspoons kosher salt
  • 1/2 teaspoon black pepper


  1. Preheat oven to 400 degrees, and line a rimmed baking sheet with foil and nonstick cooking spray.
  2. Carefully cut off the lid off each pumpkin about 2 inches down, and scrape out the seeds using a spoon. Be careful to keep the walls intact.
  3. Place on prepared baking sheet, drizzle with olive oil and season with salt and pepper.
  4. Roast the pumpkins uncovered for 40 to 45 minutes or until tender.
  5. Serve pumpkins filled with warm chili and desired toppings.