Honey Butter Roasted Pumpkin
posted in Recipes on 11/11/2016
2 tablespoons melted salted butter
2 tablespoons honey
2 dashes cayenne pepper, optional
12 oz small pumpkin or kabocha pumpkin, slice into wedges
2 tablespoons honey
2 dashes cayenne pepper, optional
12 oz small pumpkin or kabocha pumpkin, slice into wedges
Method:
Preheat oven to 400F.
Combine the melted butter with honey and cayenne pepper (if using), stir to mix well. In a big bowl, toss the pumpkin with the honey butter, make sure the pumpkin slices are coated well.
Arrange the pumpkin on a baking sheet lined with parchment paper. Bake for 20 minutes or until the flesh is tender and soft. Serve immediately.
Cook’s Note:
If you use unsalted butter, add a pinch of salt to the honey butter mixture.
Preheat oven to 400F.
Combine the melted butter with honey and cayenne pepper (if using), stir to mix well. In a big bowl, toss the pumpkin with the honey butter, make sure the pumpkin slices are coated well.
Arrange the pumpkin on a baking sheet lined with parchment paper. Bake for 20 minutes or until the flesh is tender and soft. Serve immediately.
Cook’s Note:
If you use unsalted butter, add a pinch of salt to the honey butter mixture.
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