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Baked Pumpkin with Honey
Instructions
I prepare all the necessary ingredients. I choose sweet pumpkin varieties – muscat pumpkin is ideal, as it is very aromatic, soft and cooks quickly.
I cut the pumpkin into slices about 7–10 mm thick. You can cut it into pieces of any size – very small "one-bite" pieces or larger ones. The cooking time depends on the size.
I mix the vegetable oil, liquid honey and cinnamon and stir together.
I arrange the pumpkin slices on a baking sheet lined with parchment. On top I brush them with the prepared fragrant honey glaze and sprinkle with lemon juice.
I bake the pumpkin in the oven at 180 °C for about 30 minutes. The time depends on the size of the pieces, the variety of pumpkin and the oven itself – keep an eye on it and do not miss the moment when the pieces turn soft.
I sprinkle the finished pumpkin slices with sesame seeds. You can dry them first in a dry frying pan – this will bring out their aroma.
Baked pumpkin in the oven with honey is ready. It can be served with tea.
Tips
- 1
MUSCAT PUMPKIN is best – sweet, quick to cook, with bright orange flesh. The Butternut variety (butternut squash) is ideal.
- 2
EVEN THICKNESS of the pieces is the key to even baking. Thin ones will burn, thick ones will stay raw.
- 3
LEMON JUICE is a must – it "balances" the sweetness of the honey and brings out the flavour of the cinnamon. Without it the dessert will be cloying.
- 4
DRY THE SESAME before serving – 2–3 minutes in a dry frying pan until lightly golden. This will bring out its aroma. The same trick works for other pumpkin desserts.
Video
FAQ
Which pumpkin is best? +
The ideal choice is sweet varieties: Muscat (Butternut), Hokkaido, Marina di Chioggia, Atlantic. They cook quickly, have a rich colour and natural sweetness. Avoid fodder varieties (huge orange "balls") – they are fibrous and bland. Decorative miniature pumpkins are not suitable either (they are inedible). Signs of a good pumpkin: dense, heavy for its size, with a firm skin and no dark spots. The autumn harvest (September–October) is the sweetest.
What can replace honey? +
Alternatives: maple syrup (a slightly more "woody" taste), brown sugar (a classic, minus the soft aroma), cane syrup, date syrup (wholesome and sweet). For those allergic to honey – stevia (a natural sweetener that adds no calories) or grape syrup. Honey provides not only sweetness but also a characteristic aroma – substitutes come close but do not repeat it. For a more pronounced honey flavour, choose buckwheat or linden honey. If the honey has crystallised, warm it in a water bath until liquid.
How long does the dessert keep? +
In the refrigerator in a closed container – 3–4 days. The next day the flavour is even brighter, as the pumpkin soaks up the honey and cinnamon. Reheat in the oven for 5 minutes at 150 °C or eat it cold (also tasty). In the microwave – be careful, it may turn runny. It can be frozen for up to 2 months – after thawing the texture becomes softer, but the flavour is preserved. For a winter supply, make it in season and pack it into portion-sized containers.
What to serve it with? +
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