This unique baked pumpkin recipe combines spicy Asian flavors with pumpkin or squash for a fall taste treat!
‘Tis the season for pumpkins – that quintessential fall fruit! But if you’re tired of pies and pumpkin breads, there are lots of other tasty ways to use pumpkin (and enjoy its healthy properties). Pureed in soups, mashed in muffins, and baked with sugar and spices are just a few ways.
The recipe below is a unique twist on baked pumpkin, combining Asian spices and flavorings to help bring out the natural sweetness of the roasted pumpkin. Serve this as a side dish with steak or other meats, or on its own with a dish of steamed brown rice.
Give this one a try when you’ve had enough pumpkin pie for the year, but still have a pumpkin or two hanging around (you can also use butternut or a similar squash):
Hot Sweet Baked Pumpkin Recipe:
Serves: 6 (as a side dish)
- pumpkin or butternut squash 3 pounds (1.5 kg; unpeeled weight)
- 3 tbsp butter 50g
- 4 tbsp superfine sugar
- 3/4 cup water
- ginger thumb-sized lump
- hot red chile large or medium
- limes 1 to 2
- fish sauce 2 capfuls
- cilantro a small bunch, finely chopped
- Preheat the oven to 400°F ( 200°C). Peel the pumpkin, discard the seeds and fibers, and cut the flesh into small pieces about 1 inch (3cm) in diameter. Put them in a roasting pan with the butter and bake for about an hour, turning them occasionally, until soft enough to be easily pierced with a knife. They should be completely tender.