Ingredients

How to make it

  • Preheat oven to 400F. Prepare pumpkin by removing the stem, cutting it in half from the top and spooning out all the seeds and gunk from the center, the way you would a cantaloupe. Same thing with the acorn squash, but be careful cutting those; my friend took part of her finger off cutting one of these once so I cannot stress enough to pay attention when you cut them!!
  • Rinse the halves well, inside and out, pat dry with paper towels.
  • I cut them into chunks to eat them easier, you don't have to. Place into pan skin-side down and put a thin layer of water at the bottom so they don't burn.
  • The first seasoning I tried (With Jamaican Jerk) I made in a small pyrex pot separately. Melt the butter, stirring often to prevent burning and remove from heat when nearly melted, continue stirring until brown sugar is blended in smoothly. Add spices to taste, be careful as the Jamaican Jerk is spicy. Add the rest of the spices, blend well and spread evenly over the pumpkin and squash.
  • The second seasoning mix I tried was less spicy and more sweet. Though I admit, I liked the first one better, even though it kind of upset my stomach a little.) Mix the honey, sugar and spices in a separate bowl until it becomes a thick gel, then spread it liberally and evenly over the pumpkin and squash meat.
  • _
  • Bake vegetables at 400F for an hour. Remove, let sit for a few moments and enjoy. The skin is edible at this point but out of sheer habit, I only eat the meat. By all rights you can scoop out the meat and mash if it you'd like as well, but I like this as-is.

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  • 22566 4 years ago
    I don't know if it was reading the recipe or the warmth of the intro that I liked the best.
    Thank-you for sharing your memories...It was nice.
    Wishing you a wonderful evening.
    Kind Regards
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