Last night I took the beautiful heirloom pumpkin that had decorated our hall table all fall and popped it in the toaster oven.
Forty-five minutes at 350° and it had turned a gorgeous dark brown. A knife slipped in easily so I knew it was cooked.
I sliced it into wedges and served it, not really knowing what to expect.
And it surprised me by being the most buttery pumpkin I have ever eaten. It tasted like I had poured butter over it, although I had not. Wow.
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