Spicy, caramelized squash
Here’s a genuine autumn dessert that requires very little effort. If you don’t have a ready-made pumpkin pie spice blend, simply use nutmeg, ginger and pepper, the results will be equally delicious.
- 1 squash (pumpkin, Buttercup, Kabocha, ...)
- 3 Tbsp butter or coconut oil
- ½ cup cane sugar or molasses or maple syrup
- 2 tsp pumpkin pie spices, ground
- 1 pinch of salt
Pre-heat oven to 375 °F.
Cut the squash in half or quarters. Remove all fibers and seeds.
Rub the squash thoroughly, using half the butter.
Add sugar (or molasses) into the hollows of the squash.
Sprinkle with the ground spices and salt.
Divide the remaining butter into pieces and place on squash sections.
Cook for 45 minutes to 1 hour, depending on the size of the squash.
Serve with vanilla ice cream or whipped cream.