Introduction
This recipe works with any size of pumpkin or winter squash, like acorn or butternut; you may need to adjust the cooking time and/or amount of glaze.
Ingredients
| 2 | Tbsp. vegetable oil |
| 1 | medium pumpkin or 2 small sugar pumpkins (about 8 pounds total), stem and pulp removed and discarded, seeds rinsed well and reserved for toasting, if desired |
| 4 | Tbsp. butter, melted |
| ¼ | cup brown sugar |
| 1 | Tbsp. bourbon (optional) |
| ~ | Salt |
Steps
- Preheat oven to 400 degrees. Coat two baking sheets with the oil. Cut pumpkin in half and cut each half into 4 wedges (if using sugar pumpkins, 2 wedges). Place wedges, one cut side down, on the baking sheets. Cover with aluminum foil and bake until pumpkin is tender, about 30 minutes.
- Combine butter, brown sugar, and bourbon in a small bowl and mix until smooth. Turn pumpkin wedges skin-side down, sprinkle with salt, and brush pumpkin with sugar mixture. Bake uncovered until pumpkin is golden brown and soft, about 15 minutes. Serve immediately.
Notes
Read more about cooking with pumpkins in Keri Fisher’s “The great pumpkin.”
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Average Rating 5
50% recommend this recipe
1. by anonymous on Nov 26, 2008 at 10:25 AM PST
Great recipe! I used maple syrup instead of the bourbon and the sugar mixture that dripped down into the pan caramelized into a delicious pumpkiny crispy candy when scraped up at the end. Other modifications were adding two dashes of cinnamon and a dash of nutmeg to the sugar mixture as well, and baked it only 10 minutes for the second part.
2. by vesperlight on Sep 23, 2009 at 4:29 PM PDT
A similar recipe was a favorite treat growing up. My mom used acorn squash and baked them cut-side up with the hollow filled with brown sugar and butter. (OK, in my mom’s kitchen it was more likely margarine.) Today my son loves it.
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