If you want cozy in a bowl, try stuffing a pumpkin with a mixture of brown sugar, cinnamon, raisins, apples and pecans. Dot the pumpkin with butter, then bake it until the mixture melds with the soft baked squash. All you need is a spoon (and maybe a scoop of ice cream). Swoon.
Reader Diana Jones meant to send this recipe before pumpkin season started, but I think this is the perfect time to share, as we have a delightful roster of winter squash to pick from. As well as pumpkin, that includes acorn, kabocha (my personal favorite) and good old butternut.
This will do well as a side or dessert. My mom actually has a similar recipe for acorn squash that she likes to serve alongside roasted pork. But if you’re craving a totally sweet treat, Diana recommends serving it with ice cream, whipped cream or English custard.
“It really is delicious,” Diana wrote, “if you like pumpkin.”
Baked Pumpkin
1 small pumpkin
2 chopped apples
½ cup raisins
½ cup chopped nuts (Diana uses pecans)
½ cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter
Preheat oven to 350 degrees.
Wash pumpkin, dry, then cut off the top. Set aside top for later.
Scoop out strings and seeds.
Combine all ingredients except butter, mix well.
Scoop mixture into pumpkin and dot with butter.
Put top on, place pumpkin in a baking dish, bake for 60 to 90 minutes (this will depend on what type of squash you use, if not pumpkin), until pumpkin flesh is soft.
When pumpkin has cooled enough to eat, scoop out filling and some pumpkin into bowls.
Delicious with vanilla ice cream or whipped cream/topping. Or English custard, like Bird’s brand.
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