Next time you find yourself resenting a bad, watery cantaloupe, cut it up and roast it. The cubes collapse slightly, having lost some of their water weight. What's left is sweeter, more complex and jewel-like, with lightly singed edges. Eat it as is, put it on top of your yogurt, granola, or buttery cakes, or puree it into popsicles. Adapted slightly from The Joy Kitchen. —Genius Recipes
roasted cantaloupe -- varies according to the size of the cantaloupe in question
About 2 tablespoons sugar or vanilla sugar (optional)
Heat the oven to 400 degrees F. Line a baking sheet with parchment.
Wash, cut in half, and remove the seeds from the cantaloupe. Cut into wedges, and then into cubes.
If you like, toss the cubes with a little sugar or vanilla sugar. If the melon is a very sweet one, it will not need the extra sugar. If it's on the watery side, though, adding a little sugar helps with the caramelization. Vanilla sugar is a lovely addition, and if you ever use vanilla beans, there's no reason you shouldn't have some vanilla sugar tucked away in your pantry. If you don't have any, make some straightaway. It's a nice little secret ingredient to have on hand.
Roast until the melon begins to look a little shriveled and has started to caramelize, about 20 minutes. Cool completely. Serve over oatmeal, yogurt, ice cream, custard, or anywhere else where you need mild fruit accompaniment.