MAKE IT CUTE
Munch on candied pumpkin
1 (2 1/2 pound) pumpkin
6 tablespoons unsalted butter
2 tablespoons ground cinnamon, preferably
canela (Mexican cinnamon)
1 tablespoon vanilla extract
1⁄3 cup firmly packed light brown sugar
4 pieces star anise (check the spice or Mexican/Latin food section of your grocery store)
1 pound piloncillo, chopped (find this special Mexican dark brown sugar at a Latin grocery store, or substitute with dark brown sugar)
1. Preheat the oven to 375˚F.
2. Cut the pumpkin in half, remove the skin and seeds, and cut the flesh into 1/2-inch squares.
3. In a saucepan, combine the butter, cinnamon, vanilla, and brown sugar; cook over medium heat, stirring occasionally, until the butter is completely melted and becomes caramel syrup. Remove the pan from the heat, pour the caramel on the pumpkin, add star anise, and stir to coat the pumpkin with the syrup.