- Roasted Pumpkin:
- 5 pounds (2 to 3 small or 1 medium) pumpkin, seeded and cut into eighths
- Pumpkin Butter:
- 1 tsp kosher salt
- 1 tsp cinnamon, ground
- ½ tsp nutmeg, freshly grated
- ½ tsp ginger, ground
- ¼ cloves, ground
- 1 stick (8 Tbsp) unsalted butter
- 6 cups (3lb/1kgs) roasted pumpkin
Preheat the oven to 400° F. Brush the cut sides of the pumpkins with oil. Sprinkle lightly with brown sugar, cut side up. Roast for 30-35 minutes, or until the pumpkin is beginning to get tender when pierced with a knife.
Using a knife, remove the flesh from the skin and chop into large pieces (1-2 inch cubes)
Pumpkin Butter: Combine the salt, cinnamon, nutmeg, ginger and cloves in a small bowl. Stir and set aside.
In a 5 quart pot, melt the butter. Add the brown sugar, heat until melted and combined with the butter. Add the spice mixture and continue stirring. Add the pumpkin pieces. The mixture will be soft and soupy now. Cover and bring the mixture to a soft boil for 5 minutes.
Place the lidded pot into your Wonderbag for 7 hours. To blend the mixture and make smooth, use an emersion blender or food processor. Store in jars for
Tips: As you might expect, this packs well and makes a handsome gift at any scale you want to make it. It also keeps in the fridge for a few weeks and freezes well, so you can make it now to have on hand till the last guest leaves in January, with a few spoonfuls left for you. You can add it to ice cream, pumpkin bars, slathered on any toast or scone and in plain yogurt.
If it is thicker than you'd like, you can thin it with a little water. Cool and refrigerate or freeze in a couple of plastic deli containers until ready to use. this recipe will turn into your holiday season's go-to gift, breakfast, and dessert.