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.