Candied Pumpkin

We always grew our own pumpkins. We decorated with the pretty ones, made lots of pumpkin pies, roasted the seeds, and enjoyed a skillet full of brightly colored beta-carotene with this luscious recipe made from the “not-so-pretty punkins.” This recipe will not work with canned pumpkin or pumpkin pie filling—it only works with fresh pumpkin. It is a wonderful companion to any dish with which sweet potatoes would be served.

1 large fresh pumpkin

1 tablespoon bacon grease

2 tablespoons butter

1 cup sugar

½ teaspoon salt

½ teaspoon nutmeg

To prepare the pumpkin, cut in large chunks and remove the seeds. Boil the chunks in a large stockpot until tender. Remove the rind and mash the pumpkin with a potato masher. Measure out 4 cups (save additional pumpkin for another recipe). Heat the bacon grease and butter in a large cast-iron skillet and stir-fry the pumpkin. Gradually add the sugar, stirring constantly. Continue to stir, adding the salt and nutmeg. The pumpkin should caramelize with the butter, sugar, and nutmeg in 15 to 20 minutes.

Makes 6 servings