Richard Sax, Marie Simmons

Twice-cooked Maple-glazed Pumpkin

Preparation info
  • Makes

    6

    Servings
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today
Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Make this recipe with pumpkin or any other winter squash. We forgo the spices usually used to season hard squash (cinnamon, allspice, and nutmeg), but flavor it with maple syrup instead.

Ingredients

  • 1 medium sugar pumpkin (4 to 5 pounds)
  • 2 tablespoons pure maple syrup

Method

  • Cut off the top and bottom of the pumpkin. Quarter the pumpkin and scoop out the seeds and loosen pulp with a large spoon. Peel the pumpkin, cutting strips from top to bottom. Cut the pumpkin into 1½- to 2-inch chunks. You should have about 2½