A site for sore tastebuds and a woeful wallet

Candy Meltdown

I want your candy corn!

The pumpkin you displayed on your porch last night (one that hasn’t been carved) can be served tasting as good as Halloween candy tonight.  When you cook the pumpkin, which is a nutritiously valuable squash, with candy corn, you can make it a way better than just candy thing.  So search out some in your kid’s (or your) trick-or-treat bags for at least ¼ cup of them 

Preheat your oven to 350°.  Peel and cut up one inch chunks of pumpkin, and place about 2 quarts of it  in a 9″ x 9″ baking pan (full but not overflowing).  Dot with ¼ cup butter.  Now, in a small bowl combine ½ cup water,  ¼ tsp liquid smoke, 2 tbsp Worcestershire sauce and ½ tsp salt.  Stir and pour over entire dish, cover with foil and bake for 45 minutes.  Remove foil, sprinkle with ¼ cup brown sugar and candy corn,  and bake for and additional 10 to 15 minutes, until it glazes and browns a bit.  Cool slightly and serve warm.  Makes about 8 servings of a delicious dessert-like vegetable.


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