With a bit of sugar, dash of cinnamon and some orange zest, I transformed the pumpkin into the most delicious, festive squash I’ve ever had.
Cut stem off of pumpkin. Cut pumpkin in half. Remove seeds and string. Cut each halve into 4 to 5 wedges. Halve each wedge to get approximately 2-inch long pieces.
In a medium saucepan, bring 4 cups water, brown sugar, cinnamon and orange zest to a boil over high heat. Reduce the heat to low and add the pumpkin pieces. Simmer for 45 to 60 minutes or until pumpkin is fork tender. Remove from heat and let pumpkin cool in the syrup at room temperature.
Calories: 561kcal | Carbohydrates: 144g | Protein: 3g | Sodium: 38mg | Potassium: 1320mg | Fiber: 2g | Sugar: 129g | Vitamin A: 28945IU | Vitamin C: 30.6mg | Calcium: 184mg | Iron: 3.7mg