Pumpkin with brown butter and cinnamon, baked in foil

Ingredients:

• 1.4 kg butternut squash, wash and peel with a vegetable peeler
• 170 g butter
• 2 tbsp. l. brown sugar
• 3 tablespoons molasses
• 1 teaspoon ground ginger
• 1 piece fresh ginger (2.5-5 cm), peeled and finely grated
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 fresh orange

Preparation:

1. Preheat oven to 200°C.
2. Place the pumpkin on a flat surface, then cut it in half lengthwise. Scoop out the seeds. Cut each half in half lengthwise to make 4 pieces. Arrange in a single layer on 1 or 2 baking sheets.
3. Heat the butter in a small saucepan over medium heat. Cook until it begins to brown. Remove from heat and immediately pour half the butter over the pumpkin slices. Set the remaining butter aside.
4. Sprinkle the pumpkin with brown sugar, coat with molasses, and season with salt and pepper to taste. Finish by sprinkling ginger, cinnamon, and cloves on top. Squeeze some orange juice over the pumpkin. Fill the baking sheet(s) with about an inch of water to create steam while baking. Cover the baking sheets with foil, then fold the edges tightly.
5. Place the baking sheet in the center of the oven and bake, undisturbed, for 30-45 minutes. To check for doneness, pierce 1 slice of pumpkin with the tip of a small knife. The blade should slide in and out easily. When the pumpkin has softened, remove the baking sheet from the oven and carefully remove the foil. Drizzle with the remaining butter and set aside to cool.
6. Transfer the pumpkin to a serving platter and serve. Use the remaining pumpkin in dishes (pumpkin recipe) ravioli).