Treat of the week: Baked pumpkin with rum

Baked pumpkin with rum. (Mike Hensen/QMI AGENCY)

Baked pumpkin with rum. (Mike Hensen/QMI AGENCY)

Jill Wilcox, Special to QMI Agency

, Last Updated: 4:22 PM ET

Go ahead and toss your jack-o’-lantern in the compost but hold off on the pumpkins.

Sure pumpkins are valued in the fall for their Halloween potential and as a colourful fall decoration, but they should not be overlooked as a terrific cooking ingredient either.

There are many uses for this versatile squash - from beverages, soups, main courses and, of course, many delicious desserts.

For cooking, pumpkins labeled “pie pumpkins” will be more flavourful and dense. They tend to be much smaller in size, too.

This week I’m featuring a delicious baked pumpkin dessert that features rum, brown sugar, cloves and currants. It’s a dessert that can be made ahead and gently rewarmed before serving.

It’s delicious served with ice cream or sweetened Greek yogurt. Serves 6.

Baked Pumpkin with Rum

Ingredients:

  • 1/2 c. (125 ml) butter
  • 6 cups (1.5 L) of pie pumpkin cut into 1- inch (2.5 cm) cubes
  • 1 c. (250 ml) brown sugar
  • 1/4 c. (50 ml) white sugar
  • 1/2 c. (125 ml) dark rum
  • 1 -1/2 tsp. (7 ml) ground cloves
  • 1/3 c. (75 ml) currants

Directions:

  1. Heat butter in a large sauté pan over medium high heat.
  2. Add pumpkin and cook until it starts to color slightly. (About 5 minutes.)
  3. Turn heat off and add brown sugar, white sugar, rum, cloves and currants. Stir well to dissolve the sugar.
  4. Transfer to a greased 9 x 13 oven proof dish. Cover with foil.
  5. Bake in preheated 375 F. oven for 20 minutes. Uncover and cook a further 20 to 30 minutes or until the pumpkin is tender.
  6. Serve with warm sweetened Greek yogurt or ice cream.

 


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