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Roasted Bourbon Brown Sugar Pumpkin
(recipe, Keri Fisher)
This recipe works with any size of pumpkin or winter squash, like acorn or butternut; you may need to adjust the cooking time and/or amount of glaze.
- 2 Tbsp. vegetable oil
- 1 medium pumpkin or 2 small sugar pumpkins (about 8 pounds total), stem and pulp removed and discarded, seeds rinsed well and reserved for toasting, if desired
- 4 Tbsp. butter, melted
- ¼ cup brown sugar
- 1 Tbsp. bourbon (optional)
- Preheat oven to 400 degrees. Coat two baking sheets with the oil. Cut pumpkin in half and cut each half into 4 wedges (if using sugar pumpkins, 2 wedges). Place wedges, one cut side down, on the baking sheets. Cover with aluminum foil and bake until pumpkin is tender, about 30 minutes.
- Combine butter, brown sugar, and bourbon in a small bowl and mix until smooth. Turn pumpkin wedges skin-side down, sprinkle with salt, and brush pumpkin with sugar mixture. Bake uncovered until pumpkin is golden brown and soft, about 15 minutes. Serve immediately.
Read more about cooking with pumpkins in Keri Fisher's "The great pumpkin."