Roasted Pumpkin with Condensed Milk

[Luciana A.Schlei]

Ingredients:

• 1 Japanese pumpkin (or your preferred type)
• 1 can of sweetened condensed milk
• 1 tablespoon of butter
• Ground cinnamon to taste
• 1/2 cup of sugar (optional, depending on your taste)
• Chopped walnuts or nuts (optional, for garnish)

Instructions:

1. Prepare the Pumpkin:

   • Preheat the oven to 180°C (350°F).
   • Wash the pumpkin thoroughly and cut it in half, removing the seeds.
   • Make diamond-shaped cuts in the flesh of the pumpkin to help absorb the flavors.

2. Filling Mixture:

   • In a bowl, mix the condensed milk, butter, and cinnamon. If you prefer a sweeter dish, add the sugar and mix well.

3. Roast:

   • Place the pumpkin halves in a baking dish, cut side up.
   • Pour the condensed milk mixture over the pumpkin flesh, making sure it is well covered.
   • Cover the baking dish with aluminum foil to prevent the pumpkin from drying out.

4. Cooking:

   • Roast in the oven for about 40-60 minutes, or until the pumpkin is tender. Remove the aluminum foil in the last 10-15 minutes to allow it to brown slightly.

5. Serve:

   • Remove from the oven and let cool for a few minutes.
   • If desired, garnish with chopped walnuts or nuts before serving.
   • Serve warm or at room temperature.

Tips:

• You can also add grated coconut to the condensed milk mixture for a tropical twist.
• This dish pairs deliciously with a scoop of vanilla ice cream on the side!