As Autumn arrives, we think of baking and cooking with two great fruits: pumpkins (yes, they are a fruit) and apples. Here’s your chance to use pumpkin like a vegetable. This baked apple cider pumpkin recipe combines these two fall favorites, into a great-tasting side dish. If you’ve never had it before, you’re in for a real treat.
Apple Trivia: The only apple native to North America is the Crabapple. More Apple Trivia.
Baked Apple Cider Pumpkin Ingredients
1 medium pumpkin, washed
3 Tablespoons honey
3 Tablespoons apple cider
3 Tablespoons margarine, melted
2-3 dashes allspice
Baked Apple Cider Pumpkin Recipe Directions
Preheat oven to 350° F.
Cut the lid off the pumpkin.
Remove seeds and sinews.
Place the lid back on and bake pumpkin on a cookie sheet in the oven for 1 1/2 hours.
Blend together the honey, apple cider, margarine, and allspice.
Baste the inside of the pumpkin (pulp) with the mixture.
Bake in the oven for another 30-30 minutes, until tender.
Remove from oven, and cut into wedges.
Place wedges on serving plates.
Spoon leftover cider mixture over wedges.
Serve hot.
Serving Tips and Suggestions: After you’ve tried it baked in the oven, try grilling it.
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