| Recipe: |
1/4 c unsalted butter
3 c fresh pumpkin, cut into 1/2-inch cubes
1/3 c white sugar
3/4 c maple syrup
1 T minced fresh ginger
1/2 t ground cinnamon
Melt the butter in a large skillet over medium-low heat. Cook the pumpkin in the butter until tender, about 20 minutes. Add the sugar and stir until dissolved. Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool. Transfer to a bowl and cover. Refrigerate at least 2 hours before serving.
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