I’m going to admit a blunder of sorts. You see, I had every intention of bringing you, my readers, a fall full of pumpkin-y goodness. So much so that by now you’d be thinking can she cook with something over than that giant orange so-quintessentially-fall staple?
And although I’ve eaten my weight in pumpkin over the past two months, very minimal accounts of this have actually made their way onto this space. Maybe it’s because I was too busy popping roasted pumpkin into my mouth like candy.
Or maybe it’s because I was so fearful of overdosing on pumpkin I actually ended up appearing as though I’ve been living a pumpkin-less fall. And that, is one heck of a lie.
So before I dive into a season of molasses and ginger and peppermint and yule tide I’d better get my favorite – and coincidentally, most simple – pumpkin recipe up for sharing.
And just in time for T-day! T-day? Really? I just went there. And it is 100% Alton Brown’s fault as I’ve spent the past few nights watching his turkey themed Good Eats re-runs, for reference, there are about four. Who knew a guy could talk turkey so many different ways?
If you are looking for one more side dish to dress up the table for this Thursday, I’m highly recommending this dish.
1 sugar pumpkin, scooped clean (seeds+guts removed) and cut into (approximate) 1-inch cubes*
1 tsp ground cinnamon
1/4 tsp ground nutmeg
dash of salt
non-stick cooking spray
Preheat oven to 450F and line a baking sheet with tin foil or parchment paper. Place cubed pumpkin, skin side down onto baking sheet and spray with a light coat of non-stick cooking spray. Sprinkle with cinnamon, nutmeg and salt and bake for 30-35 minutes until pieces are easily pierced with a fork. Remove skin prior to eating.
*All the more power to Martha Stewart and her ability to peel the pumpkin prior to baking. I had very poor luck with this on my initial attempt and so I opted for skin on. Once baked, the skin peels of pretty seamlessly. Though it does make for a bit of messy eating!