Sweet and Spicy Cane Syrup-Roasted Pumpkin

Sweet and Spicy Cane Syrup-Roasted Pumpkin

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
  1. Preheat oven to 400°. Line a rimmed baking sheet with foil; spray with cooking spray.
  2. 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.
  3. In a small bowl, combine cane syrup, brown sugar, and hot sauce. Drizzle half of mixture on top of pumpkin.
  4. 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.



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