Baked pumpkin with cinnamon, honey and orange juice

6 servings
Rate this recipe
A lovely way with the humble pumpkin.

By Food24 October 16 2014
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Ingredients (6)

1/2 pumpkin — white ot musket
2 Tbs butter — chopped
2 tsp cinnamon — ground
2 tsp brown sugar
2 Tbs honey
orange — zest and juice
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Method:

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)



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