Roasted Bourbon Brown Sugar Pumpkin
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 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.