I'm planning to improvise on this recipe as an appetizer on Thanksgiving day: http://www.epicurious.com... The largest pumpkin I could find is only 4.5 pounds, so I'll adjust the other ingredient amounts to accommodate it. I'd planned to adjust the cooking time to roast the pumpkin low and slow to avoid stringiness, but now that the pumpkin is so much smaller, I wanted to get some suggestions on cooking time/temp. Any thoughts? 450 degrees just seems really high to me.
A one-pan, shakshuka-ish dish you can make from pantry ingredients.
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