4 Serves
45 Mins
Place the cubed pumpkin into a saucepan and coat evenly with sugar. Add the whole cloves if desired, cover with a lid, and cook over low heat. Every 5 minutes, gently shake the pan to combine, cooking until the pumpkin is tender.
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Vitamin E
4 mg / 15 mgVitamin K
40 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
229 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
84 mg / 420 mgPhosphorus
98 mg / 1,250 mgPotassium
737 mg / 4,700 mgSodium
239 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
15 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
9 g / 28 gSugar
56 g / 50 gSaturated Fat
18 g / 20 gCholesterol
76 mg / 300 mgCaffeine
0 mgNet Carbs
68 gAlcohol
0 g
In a separate heavy-bottomed saucepan, melt the butter over medium heat. Stir in the brown sugar until the mixture resembles wet sand.
Add the sugar syrup to the butter mixture and stir frequently until it reaches a viscous, boiling consistency.
Lower the heat and gradually whisk in the heavy cream. Increase the heat to medium and simmer for 10 minutes, stirring frequently, then continue to boil for an additional 2 minutes.
Remove the sauce from the heat. Once slightly cooled, whisk in the rum, vanilla extract, and salt to taste.
Thread the cooked pumpkin cubes onto wooden skewers and serve alongside the butterscotch-rum sauce, garnished with walnuts.
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