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Baked pumpkin with cinnamon, honey and orange juice

Recipe from: 16 October 2014
recipes, vegetables, bake

Ingredients 6
Servings 6


  • 1/2
    small white or musket pumpkin, sliced (leave skin and seeds in tact)
  • 2
    butter, broken into pieces
  • 2
    ground cinnamon
  • 2
    brown sugar
  • 2
  • juice and zest of 1 orange


Preheat the oven to 180°C.

Place the sliced pumpkin in a buttered baking dish.
Sprinkle with pieces of butter, sugar, cinnamon, honey and orange zest.
Pour the juice of the pumpkin.
Cover with foil and bake for 1 ½ hours (or until tender). Remove.
Crank the heat up to 200 °C. Remove foil and bake for a further 25- 30 minutes or until golden.
Enjoy with roasts or a braai.
Use the left overs for a salad with blue cheese, figs, biltong.

Recipe reprinted with permission of Carey Erasmus (Bits of Carey)

Read more on: vegetables  |  bake  |  recipes

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