You will need
½ cup (125 ml) honey
6 cm length of fresh ginger sliced into thin rounds
6 T (90 ml) butter (only the real thing will do!)
1 cinnamon stick
2 T (30 ml) lemon juice
600 g white pumpkin, sliced and seeded (not peeled), cut into wedges
Ina Paarman’s Vegetable Spice to taste
Boil honey, ginger, butter, cinnamon stick and lemon juice in a shallow pan for 1 minute.
Place the pumpkin wedges in the sauce.
Season with Vegetable Spice. Cover with a lid and simmer slowly for 15 minutes. Turn over and simmer for another 5 – 10 minutes.
Remove the lid. If a light brown toffee syrup has not yet formed, leave to cook for a few more minutes without the lid. Serve hot, with every last drop of sauce from the pan drizzled over the pumpkin.