f o o d
WHAT>S COOKING
ROASTED PUMPKINS WITH
BACON AND BROWN SUGAR
Pie pumpkins are sm all, sweet pumpkins
grown for eating Look for even coloring and
no soft spots.
PREP:
15
MIN. ROAST:
20
MIN. OVEN:
400
°F
6
slices bacon, crisp-cooked and
drained, drippings reserved
2
2 -to 4-lb. pie pumpkins
1
tsp. salt
V a
tsp. coarsely ground black pepper
V a
cup packed brown sugar
2
tsp. fennel seed, crushed
2
to 3 green onions, diagonally sliced
1. Preheat oven to 400°F. Cut off top
lA
of
pumpkins. Remove seeds and strings;
reserve
2A
cup pumpkin seeds.
2. Place pumpkins, cut side up, in foil-lined
baking pan. Brush insides with some of the
bacon drippings and sprinkle with salt,
pepper, and brown sugar. Replace lids.
Roast pumpkins in oven 20 minutes.
3. Meanwhile, in skillet stir together
pumpkin seeds, fennel seed, green onions,
and remaining bacon drippings. Add skillet
to oven during last 10 minutes of roasting.
4 . Remove pumpkins and seed mixture
from oven. Sprinkle inside of pumpkins with
seed mixture and crumbled bacon. To serve,
use a large spoon to scoop out insides or use
knife to cut into wedges,
s e r v e s 8 TO
10
.
EACH SERVING
180cal, 11 g fa t (3gsat.fat), 8 m g
chol, 438 m g sodium , 19gcarbo, 1 gfiber, 7 gpro.
SPICED PUMPKIN BUTTER
PREP:
15
MIN. COOK:
25
MIN.
4
cups Pumpkin Puree,
page 192,
or
two 15-oz. cans pumpkin
1
V
a
cups pure maple syrup
' / 2
cup apple juice
2
Tbsp. lemon juice
2
tsp. ground ginger
' / 2
tsp. ground cinnamon
V
2
tsp. ground nutmeg
V a
tsp. salt
Chopped hazelnuts (optional)
1. In 5-quart Dutch oven combine all
ingredients except nuts. Bring to boiling;
reduce heat. Cook, uncovered, over
medium heat, stirring frequently,
25 minutes or until thick. (If mixture
spatters, reduce heat to medium-low).
Remove from heat; cool.
2. Ladle into jars or freezer containers,
leaving Vi-inch headspace. Cover; store
in refrigerator up to 1 week or freezer up
to 6 months.
3. To serve, top with chopped nuts, m a kes
4
’/2 CUPS (
36
, TWO-TABLESPOON SERVINGS).
EACH SERVING35
cal, O g fa t (O gsat. fa t), 0 m g
chol, 17 m g sodium , 9gcarbo, O g fiber, Ogpro.
T ip frorr
the Test
K itchen
Butter Up
Pumpkin butter is one of fall's great
all-purpose spreads. Spice up breakfast by using it on
pancakes and muffins. For a quick appetizer, spread
pumpkin butter on toasted bread with slices o f your
favorite cheese. Experiment with different flavors: Add
a dash of cayenne pepper o r a drizzle o f honey.
188
OCTOBER 2009 BETTER HOMES AND GARDENS
