Baked pumpkin with cinnamon, honey and orange juice
|1/2||pumpkin — white ot musket|
|2 Tbs||butter — chopped|
|2 tsp||cinnamon — ground|
|2 tsp||brown sugar|
|orange — zest and juice|
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)