Roasted Seminole Pumpkin
Similar to candied yams, this dish takes advantage of the locally grown Seminole pumpkin. If you can’t find one, use a traditional pie pumpkin or a piece of calabaza. Peeling pumpkin isn’t easy, but we had success cutting the pumpkin into wedges and using a sturdy hand peeler.
3 to 4 pounds Seminole pumpkin, seeded, peeled and cut into 1-inch squares
2 tablespoons olive oil
Salt and freshly ground pepper, to taste
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
6 tablespoons brandy
2 tablespoon unsalted butter
1/4 cup white chocolate pieces, melted
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/4 cup toasted sliced almonds
Heat the oven to 500 degrees. Place pumpkin squares on a rimmed baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with salt, pepper, cinnamon, nutmeg and allspice.
Bake 10 minutes or until the pumpkin is soft but not mushy. Remove from oven. Recipe can be prepared ahead to this point in advance; refrigerate the pumpkin until ready to proceed.
Heat a large sauté pan over medium heat. Remove pan from heat. Add pumpkin pieces and brandy.
Return to stove and, stirring, allow brandy to evaporate slightly. Add butter, white chocolate and fresh herbs. Toss to coat and heat thoroughly. Place on serving dish and sprinkle with nuts. Makes 10 servings.
Source: Adapted from Front Porch Café chef Todd Webster.
Per serving: 192 calories (40 percent from fat), 8.8 g fat (3.1 g saturated, 4.2 g monounsaturated), 7.2 mg cholesterol, 2.3 g protein, 21.4 g carbohydrates, 2.9 g fiber, 10 mg sodium.