Pumpkin, roasted until caramelized, from England

About four servings.

This from Laura Mason’s National Trust Farmhouse Cookbook (London, revised ed. 2009) published appropriately enough by the (English) National Trust which, whatever its anachronistic tendencies, ought to be applauded both for its concern about the preservation of English foodways as well as the authenticity and elegance of its publications. Yes, Virginia, and you too Massachusetts, they do (now) grow pumpkins in England.

-2 lb pumpkin cut into chunks
-3 Tablespoons unsalted butter
-2 Tablespoons Demerara or Turbinado sugar
-salt
-white pepper

Preheat the oven to 475°.

1. Melt the butter in a heavy skillet or appropriate ovenproof dish and cook the pumpkins until they barely sear.
2. Turn the chunks of pumpkin into the butter to coat them all over and then toss with the sugar, salt and pepper.
3. Roast the pumpkin over high heat at 475 until about minutes elapse, turning as needed to prevent scorching.
4. Reduce the oven heat to about 425 and continue on until the pumpkin gets tender, about 10 minutes.

Note:

This recipe, and the soups for that matter, also works with butternut squash. We do prefer the pumpkin though.