Sweet Baked Buttercup

I love pumpkin, squash and buttercup, especially in dessert.  It's going out of season down under as spring is here but I still love using it in recipes, savory or sweet.

1 small Buttercup, halved

5 tablespoons of Splenda (or brown sugar)

2 tablespoons Cinnamon

1 teaspoon All Spice

30g Almonds, chopped

30g Butter, finely cubed

Scoop out seeds from buttercup and set in baking dish with water covering the bottom.  Mix Splenda/Sugar, Cinnamon, All Spice and Almonds in a seperate bowl then gently stir in butter.  Distribute mixture between the two halves and place in oven at 350 degrees Farhenheit for about 1 hour.  Remove from oven and let cool a little before serving.