Baked Pumpkin a Tasty Vegetable
A Tasty Vegetable Dish
Pumpkins are not just for jack-o-lanterns and pies. They are also a healthy vegetable that is very tasty to boot. Our colonial ancestors used to pour milk, honey and spices into a hollowed out pumpkin, then replace the top and baked in the the hot coals of the fireplace.
This was the forerunner of the pumpkin pie with the pumpkin serving as both the base and the crust to hold the contents. The recipe below is not for a pie but rather is an excellent vegetable to serve with fall and winter meals.
It is healthy, tasty, and a good way to satisfy ones sweet tooth before dessert.
Note: Be sure to purchase a cooking pumpkin rather than a Jack O' Lantern pumpkin. Cooking pumpkins are small and not as stringy.
If you cannot find a cooking pumpkin, or, if you are in a hurry, simply substitute a 29-oz can of cooked pumpkin (make sure it is NOT a can of pumpkin pie filling as this is already seasoned) for the small pumpkin. Then follow the remainder of the recipe below. Since the canned pumpkin is already cooked, you just have to heat and serve.
1 Small Pumpkin
2-3 Tbs. Honey
2 Tbs. Butter or Margarine
2 Tbs. Apple Cider (or Juice)
Wash pumpkin well and put on a baking tin. Bake in oven at 350 for about 1 1/2 hours.
Remove from oven. Cut top off pumpkin making a hole about 4 inches wide. Scoop out and discard seeds and pulp.
Combine honey, cider, and melted butter in a bowl and mix well. Spoon mixture into pumpkin and replace top of pumpkin. Return pumpkin to oven and bake for approximately 40 minutes more. Occasionally remove top and baste the sides with liquid from pumpkin.
When done, scoop out the pumpkin and mix with liquid. Add brown sugar, cinnamon, salt, nutmeg, and additional butter to taste. Mix well, mash, and serve.
© 2006 Chuck Nugent