Categories: Dressings/Sauce

Ingredients

• 3 lb. sugar pumpkin, stemmed, halved lengthwise, and seeded
• 1 tbsp. vegetable oil
• 1/4 cup apple cider
• 1/3 cup light brown sugar
• 3 tbsp. honey
• 1 tsp apple cider vinegar
• 3/4 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp kosher salt
• 1/4 tsp grated fresh nutmeg
• Pinch of ground cloves

Directions

1. Preheat oven to 350. Brush cut sides of pumpkin halves with oil. Arrange pumpkin halves, cut side down, on a large rimmed baking sheet lined with parchment paper. Bake in preheated oven until very tender when pierced with a fork, about 50 minutes. Remove from oven, and let cool slightly, about 10 minutes.

2. Scoop flesh from cooled pumpkin; transfer to bowl of a food processor. Discard pumpkin shell. Add apple cider; process until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Add brown sugar, honey, vinegar, cinnamon, ginger, salt, nutmeg, and cloves; process until smooth, about 20 seconds, stopping to scrape down sides as needed.

3. Transfer pumpkin mixture to a saucepan; bring to a simmer over medium, stirring occasionally. Reduce heat to low; cook, stirring occasionally with a rubber spatula to ensure bottom of saucepan does not scorch and sides of saucepan stay clean, until mixture is reduced by one-third and turns slightly darker in color, about 25 minutes. Remove from heat; let cool to room temp, about 30 minutes.

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