Candied Pumpkin Slices Recipes

Steps:

• Cut the pumpkin into wedges about 3 to 4 inches wide. Cut across wedges to form slices about 1/4 inch wide; set aside.
• Combine 2 cups sugar, lemon juice, and zest in a medium bowl. Add pumpkin pieces; stir until well coated. Cover with plastic wrap; refrigerate overnight.
• Transfer mixture to a medium heavy-bottomed saucepan; bring to a simmer over medium heat. Reduce heat to medium-low; cook, stirring occasionally, until pumpkin is translucent and sugar has formed a light-amber-colored caramel, 1 hour 10 minutes to 1 hour 15 minutes.
• Remove pumpkin from caramel with a slotted spoon, and dry on a rack set over a cookie sheet for at least 12 hours, turning the pumpkin pieces once or twice.

Steps:

• Melt the butter in a large skillet over medium-low heat. Cook the pumpkin in the butter until tender, about 20 minutes. Add the sugar and stir until dissolved. Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool. Transfer to a bowl and cover. Refrigerate at least 2 hours before serving.

Steps:

• Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.
• Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.
• Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.
• Transfer to a baking sheet lined with parchment. Let stand until ready to serve. Lemon slices can be stored in an airtight container at room temperature up to 1 day.

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
• Whisk brown sugar, water, salt, molasses, cumin, cinnamon, ginger, cayenne pepper, and nutmeg together in a medium mixing bowl. Add pumpkin seeds and toss until evenly coated. Transfer to the prepared baking sheet.
• Bake until crispy, stirring halfway through, 35 to 40 minutes. Remove from the oven, stir, then carefully slide or lift the parchment paper off the baking sheet and set on the counter to cool completely. Break up any clumps with your hands and serve.

Steps:

• Place the pumpkin or squash in a roasting dish and sprinkle with the sugar. Toss to ensure the pumpkin or squash is evenly coated, then let it rest for 30 minutes; after this time you should see that the sugar has begun to melt. Spoon this syrup back over the pumpkin or squash, then cover the dish with foil and let it rest on the work surface for at least 12 hours.
• By the next day, the sugar should have completely dissolved and the pumpkin or squash will have released its juices.
• Preheat the oven to 350°F (180°C).
• Take off the foil and transfer the dish to the oven to bake for 1 hour, spooning the juices back over the pumpkin every 20 minutes. Remove from the oven and allow to cool completely in its dish.
• To serve, place a pumpkin slice on a serving plate, drizzle with a couple of tablespoons of tahini and 1 tablespoon date syrup, and finish with a smattering of crushed walnuts.

Steps:

• Place the pumpkin cubes into a large, shallow container and evenly sprinkle the sugars, salt and spices evenly over the top. Cover and let sit in the fridge for 3 days, stirring each day.
• Pour the mixture into a large, heavy pot and bring to a boil.
• Reduce the heat to a simmer and cook, stirring occasionally, about 1 ½ - 2 hours, until the pumpkin is tender and the syrup is thick.
• Let the mixture cool in the pan 30 minutes, then spoon into clean jars and store in the refrigerator up to 3 months.

Steps:

• Preheat the oven to 375 degrees F.
• Cut the pumpkin, from top to bottom, into 1 to 1 1/2 inch thick slices; discard seeds and strings.
• Spread slices on a lightly oiled baking sheet.
• Combine the remaining oil with the rest of the ingredients and brush a bit of this mixture onto the pumpkin.
• Bake for about 25 minutes, turn, brush again, and bake until done, an additional 20 to 30 minutes.
• Run the slices very briefly under the broiler to brown them if you like.
• Serve.