Baked pumpkin with cinnamon

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Ingredients (7)

10	pumpkin — sliced
150 ml	butter
125 ml	sugar — dark brown
25 ml	cinnamon — ground
	fresh ginger — knob, peeled and grated
	salt — coarse
2	lemons — sliced

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Method:

Preheat oven to 180°C.

Arrange the pumpkin slices in an oven tray lined with baking paper – scrubbing caramel off the tray is no fun! Dot with butter, sprinkle with sugar and cinnamon, ginger and salt and place the lemon slices in-between.

Place the tray in a preheated oven and bake the pumpkin slowly until the sugar has melted and the pumpkin starts to caramelise (about 45 minutes).

TIP: I sprinkle thyme over just before serving for extra flavour. And with a spoonful of sour cream and roasted pecan nuts, this pumpkin is practically a pudding!

Words and image: Home magazine

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