Purely Pumpkin

Kitschy and whimsical—akin to the holiday season itself.

Serves 10–12

1 (6–7 pound) cinderella pumpkin

Preheat oven to 350ºF. Line a large-rimmed baking sheet with foil or parchment paper.

Using a very sharp paring knife, score a circle around the top of the pumpkin, leaving 2 to 3 inches between the stem and perimeter. In a small incision, cut the top off (much like you do for carving a jack-o’-lantern); slice off any seeds or stringy bit on the top piece; set aside. Scoop out pumpkin seeds and any overly stringy flesh. Place pumpkin, hole-side up on prepared baking sheet and with its top, stem-side up. Bake for 1 to 1½ hours, until tender and beginning to collapse.

To serve, place on a large platter, pop on the top, and slice into wedges with a serrated knife. Serve with salt and butter.