Jack-o’-lanterns are wonderful. When else does a vegetable get to have so much fun? Serve this roasted pumpkin with the lights down dim and tell the spooky story of Stingy Jack tricking the devil once you get home from trick-or-treating.

　　

Ingredients

serves 4

　　1 small sugar pumpkin (about 3 pounds)

　　2 tablespoons unsalted butter, melted

　　2 tablespoons pure maple syrup

　　2 teaspoons flaky sea salt

　　

Step 1

Set an oven rack in the lowest position and heat the oven to 350°F. Line a roasting pan with parchment paper or foil.

　　

Step 2

Cut off the top of the pumpkin and scrape out all the seeds. Put the butter and maple syrup inside the pumpkin and, using a pastry brush, coat the inside flesh; sprinkle with the salt. Put the pumpkin lid back on and put the pumpkin in the prepared pan. Pour in enough water to come 1/2 inch up the side of the pumpkin. Bake for 40 minutes or until tender.

　　

Step 3

Remove the pumpkin from the baking dish to a platter. Cut the pumpkin into serving pieces.

　　Cooks' Note

　　If you want, carve a crazy face in it when serving just as you would when making a jack-o’-lantern.

　　A Southerly Course