If you can’t find a Cinderella pumpkin, a kabocha or butternut squash will work just fine.
Sweet and Spicy Cane Syrup-Roasted Pumpkin
Makes 8 to 10 Servings
- ½ (2½-pound) Cinderella pumpkin, seeded and cut into 1-inch-thick wedges
- 3 tablespoons unsalted butter, melted
- 1 tablespoon Creole seasoning
- ¼ cup cane syrup
- 2 tablespoons firmly packed light brown sugar
- 1 tablespoon hot sauce
- ¼ cup toasted pumpkin seeds
- 1 red Anaheim chile pepper, seeded and thinly sliced
- Preheat oven to 400°. Line a rimmed baking sheet with foil; spray with cooking spray.
- In a large bowl, toss together pumpkin, melted butter, and Creole seasoning until well coated. Transfer to prepared pan, and arrange pumpkin in a single layer.
- In a small bowl, combine cane syrup, brown sugar, and hot sauce. Drizzle half of mixture on top of pumpkin.
- Bake until golden brown and just tender, 20 to 25 minutes. Drizzle with remaining cane syrup mixture, and bake for 5 minutes more. Sprinkle with pumpkin seeds and pepper.