Thursday, October 8, 2009

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.

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