So, what is it about pumpkins?, I would ask again.
The simple answer :
family, tradition (that's getting better), and all the comfort and memories that go with them!
I have to thank my son for making me prepare this sweet roasted pumpkin. Read the story here.
Roasted Pumpkin with Organic Coconut Sugar
1/2 cup organic coconut sugar or brown sugar
1 stick of cinnamon
1-2 drops of organic pure vanilla extract
Preheat the oven to 400'F / 200'C.
Cut the pumpkin in half and remove the seeds and stem. Cut each half into wedges and use a knife or spoon to cut off the pumpkin fibres. Place pieces cut-side down in a pot. Cover with water. You can set a plate on top of them to keep the pumpkin in the water. Put a stick of cinnamon and vanilla drops in the water. Boil for 15-20 minutes.
Drain the pumpkin wedges from the water and line them up in a baking dish. Sprinkle coconut sugar or brown sugar on top of each slice. Cover the bottom of the dish with the scented water and bake in the oven for approximately 40 minutes. Keep the bottom of the dish in water and frequently add sugar on the top of the slices. When the edges of the pumpkin turn brown and pumpkin is fork tender, put considerable amount of sugar on top of each piece, place the dish on the top rack and switch the oven to rotisserie. Bake for 5-10 more minutes until sugar caramelizes.
Remove from oven and allow to cool. Garnish with whipped cream and serve.