Squash Soup Bowls

from the Food Network
For the Bowls
4 small baking pumpkins (such as hooligan or sugar pie) or acorn squash
2 teaspoons cane sugar
Real salt (pink)

Make the bowls: Preheat the oven to 400 degrees F. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size. ​