When I lived in Bulgaria, I was always looking forward to autumn. This time of the year inspires me with all its colours and gifts from nature.
Pumpkins were one of my favourites. My grandmother had butternut pumpkins in her garden, which I could never carry by myself when I was little, and they were so sweet, that once you have tasted a spoonful of them, you waned to eat more. Bulgarians have a very simple way to prepare a pumpkin dessert, which is made in no time and with only a few ingredients. To some of you this recipe might sound strange but I am sure that a lot will like it once they have tried it.
There are several kinds of pumpkin, but this recipe works best with a butternut or a hokkaido. If you have one lying around, go and try out this recipe.
Sweet Baked Pumpkin
1 small/medium butternut or hokkaido pumpkin
480 ml (2 cups) water
5 tbsp sugar
1/2 tsp cinammon powder
Preheat the oven to 220° C (425°F). Wash the pumpkin. Cut it into pieces of about 5 cm (2″) length. Remove the seeds. Place the pieces next to each other into a large pan.
Spread sugar and cinnamon on top.
Pour the water over the pumpkin.
Bake for a good 40 minutes. Let cool and place the pieces on a plate.
Eat with a spoon like a kiwi :). (This is why I can eat this dessert despite my illness ;).)
