Roasted Fall Gourds

Serves Four

The fall season has a variety of colorful gourds, pumpkins and squash (acorn, butternut) available that are tasty, simple to cook and add an interesting touch to your plate.

2 gourds

2 tbsp olive oil or melted margarine

Ground pepper to taste

Ground rosemary

1/2 tsp Hungarian paprika

Cut gourds in half lengthwise and remove the seeds.

Using a pastry brush paint the outside and inside of the gourd with a mixture of seasoned olive oil.

Place the halves on a small baking dish and place in a 375 degree oven for 25 minutes.

Finish under the broiler until golden.