Roasted Pumpkins

 

I had volunteer pumpkins in my garden this year (the only place they could have come from is the Halloween pumpkin seeds we put in the compost last year!) So, I’ve been learning a thousand and one recipes to make with pumpkins. I didn’t grow up with them, so I still find them a very odd (but tasty) thing!

Today, I decided to simply¬†roast the pumpkin like I would spaghetti or acorn squash, but to use sweet seasonings, like sugar, cinnamon and other “pumpkin spices”.

First, I halved the pumpkin and cleaned out the seeds (you can roast them at the same time, if you like – just melt some butter and add whatever spices or flavourings you’d like and toss the raw seeds before putting them on a tray in the oven until they’re lightly toasted brown). I then put them skin side down on a baking tray, placed a knob of butter in each half, and put them in at 350 for about 10 minutes.

Once the butter had melted I took them out of the oven and added brown sugar, cinnamon, all spice, ginger, and nutmeg. After another ten minutes in the oven (enough for the sugar to melt), I took them out again and used a pastry brush to paint the mixture all over the pumpkin halves.

After about 30 minutes, I basted them again and turned them over. After another 30 minutes, I turned them back and gave them an extra 10 minutes or so.

They came out amazing! Served warm with vanilla ice-cream and a St Germain cocktail… perfect for a cold, fall day!