22 November 2011

Honey Baked Pumpkin

This is a delicious and delightful way to serve pumpkin, just ideal for those who don't appreciate the delicate flavour and texture of this vegetable.

2kg pumpkin
1 piece (5cm) ginger , peeled
1/4 cup honey
1/4 cup water
2 tablespoons butter , melted
1/2 teaspoon cooking salt

Preheat oven to 230 degrees Celsius.  Line a lamington tray with baking paper (this makes clean-up so much easier). Cut pumpkin in half and scoop out seeds and flesh from inside. Then cut each half in half again and transfer cut side up to the prepared pan (don't peel the pumpkin).  Slice ginger into thin matchsticks. In a small saucepan, mix together honey, butter, ginger and water. Cook over medium heat until mixture comes to a simmer.  Brush generously over pumpkin and drizzle any remaining mixture on top. Sprinkle with salt.  Bake 45 minutes to 1 hour, turning and basting pumpkin every 10 to 15 minutes until golden brown and tender. Add a few tablespoons of water to pan if pumpkin seems to be burning.

Note:  You don't need to stick to the one variety of pumpkin for this recipe - mix them up. A piece of butternut and a piece of Jap add variety and a subtle twist on the flavours and keep the dish interesting.

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