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October 20, 2021
These small hidden gems are a great treat in the fall. Not to be confused with the Jack-O-Lantern pumkins, these are small and sweeter. They can be roasted in a sweet or savory way. After roasting, you can add them to a salad, a side dish, pilaf, soup or gratin. It's very versatile.
Sugar Pumpkins have a huge concentration of Vitamin A.
You can store them in the pantry (cool, dark place) for months. Just watch for any soft spots.
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1 (2-3pound) sugar pumpkin
2 Tablespoons lime or lemon juice
1 Tablespoon canola oil or other neutral oil
1 Tablespoon soy sauce or Tamari
1 Tablespoon honey
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Preheat the oven to 325 F.
Cut the pumpkin in half (top to bottom) and clean out seeds and strings with a spoon. Reserve seeds for roasting, if you like. Cut into 1-1.5 inch slices. Place pumpkin slices on a baking sheet.
Mix lime juice, oil, soy sauce, honey, cinnamon, and ground ginger in a small bowl. Using a basting brush, slap onto pumpkin slices.
Bake for 20 minutes and brush on spices again. Bake for 20-30 minutes or until the pumpkin is tender. Cooking times vary a lot per pumpkin so don’t be surprised if it takes you longer. Serve hot, warm, or cold.