This is a wonderful holiday dish, but it’s also delicious any time in the fall and winter. It first began life as a yam dish with maple syrup and raisins. Then a low carb life came along, and this version was born! If you can afford it, a few raises, cut in half, could be added š
Roast PumpkinĀ with Pecans
Yield: two servings
1/2 lb pumpkin, peeled and cut into thick slivers or chunks
1 ounce pecans
1/4 teaspoon cinnamon
1/4 cup maple-flavored butter sauce
1/4 cup water
Preheat oven to 325Ā degrees.
Spread the yams in a single layer in a baking pan or cast iron skillet. Sprinkle with pecans. Mix the butterĀ sauceĀ and water, and pour over the yams. Cover the pan with aluminum foil.
Bake for 40Ā minutes, or until the pumpkinĀ is tender. Remove foil during the last 10 minutes.