Fresh pumpkin slices are roasted in a caramelized cinnamon ginger sauce to a candied finsh. A simple, delicious fall dessert or Thanksgiving option. Can also be pureed to use in recipes calling for puree for a sweet twist!
Preheat oven to 350 degrees.
In a large saucepan combine the water, orange juice, sugar, cinnamon and ginger. Bring to a boil and reduce heat to simmering; simmer 15 minutes.
While the liquid is simmering, slice pumpkin vertically and remove all the seeds and fiber. Slice each half into 1-inch thick slices and place into a 13-inch by 9-inch baking dish, interleaving them so they are in a single layer.
Strain the liquid to remove the cinnamon and ginger and pour into the baking dish. Bake until the pumpkin is done (test by checking for softness with a fork) 45-60 minutes. Remove from the baking pan and allow to cool for a few minutes before serving. Spoon some of the caramel sauce onto the pumpkin on the serving plate. See blog post for other use suggestions.