Truth be told, this was not my first idea for this pumpkin.
I cut the top off so I could make a jack-o-lantern. But upon opening it and scraping out the seeds, I thought of a different idea. Why not use it as a vessel? I rinsed and toasted the seeds to have something to hold me over until my new idea was ready. I filled it with about 2 cups of fresh cranberries, tossed with a few teaspoons of maple syrup and sprinkling some coarse pink salt on top. I baked it on a sheet pan for 45 minutes at 400. Then I stirred it all around, giving the cranberries another teaspoon of maple syrup (after tasting it of course), and set it back in the oven for 25 minutes at 375. It doesn’t hurt to stir it every 10 minutes towards the end just to make sure everything is cooking evenly. Always make sure to taste as you’re cooking!! Cannot stress that enough; one of the most important things you can do to make sure your dish comes out tasty.
So it turned out with a beautiful chutney texture. Definitely tart but I like my fruit to hold their natural flavor. What’s the point of eating sweetened cranberries? Might as well eat raspberries. I love cranberries with cheese so I first ate it with some warm goat cheese spread on crostini. Delish. Today I ate it with some sharp cheddar and pretzels. I love fall flavors!!