Roasted Seminole Pumpkin with Datil Honey Butter
Seminole pumpkin is the heirloom squash that actually belongs here, tough enough to climb a Florida fence post and sweet enough to need almost no help. Cut into thick wedges and roasted skin-on at high heat, it caramelizes at the edges and turns silky inside. A quick datil honey butter melted over the top is all it takes.
Skin-on wedges, hot oven, a little datil heat: Seminole pumpkin the way it wants to be eaten.
Seminole pumpkin has been growing in Florida longer than just about anything else in our gardens. The Seminole people cultivated it here for centuries, and it thrives in the heat and humidity that kills most other squash by July. It is not fancy, and it does not need to be.
We keep this recipe plain on purpose. A hot oven does the real work, caramelizing the cut faces and softening the flesh until it practically melts. The datil honey butter is a Florida thing through and through: fruity, floral heat from the datil, local honey to round it out. It takes about five minutes to make and it belongs on this squash. You can read how we raise them here.
Ingredients
Method
- 1
Heat your oven to 425 degrees F. Line a heavy sheet pan with parchment or leave it bare metal for better browning.
- 2
Toss the pumpkin wedges with olive oil and kosher salt until every cut face is coated. Arrange them cut-side down in a single layer with a little space between each piece so they roast rather than steam.
- 3
Slide the pan into the oven and roast for 20 minutes without touching the squash. You want that bottom face to build a deep golden crust before you flip.
- 4
Flip each wedge to the other cut side and roast another 12 to 15 minutes, until both faces are caramelized and a knife slides through the thickest part with no resistance.
- 5
While the pumpkin finishes, melt the butter in a small saucepan over low heat. Stir in the honey and datil hot sauce and keep it warm. Taste it: if you want more heat, add another half teaspoon of hot sauce.
- 6
Pull the pan from the oven and arrange the wedges on a platter or serve straight from the pan. Spoon the warm datil honey butter over everything, scatter the flaky salt on top, and bring it to the table right away.
Notes from our kitchen
- Seminole pumpkin skin is thin enough to eat once roasted, and it holds the wedge together on the pan. Do not peel it.
- If your pumpkin is large, a single fruit may weigh four pounds or more. Just cut what you need and store the rest cut-side down in the fridge for up to four days.
- Datil hot sauces vary in heat level. Start with one teaspoon in the butter and taste before you add more. The honey is there to balance, not bury, the pepper.
Common questions
Where do I find Seminole pumpkin in Southwest Florida?
Look at farmers markets in Lee, Hendry, and Charlotte counties from late spring through fall. Some farm stands along State Road 80 and around Immokalee carry them. If you see one, buy it: they store whole on a cool shelf for months.
Can I substitute another squash if I cannot find Seminole pumpkin?
Butternut or calabaza will work in the same method and time. The flavor will be a little milder and the skin on butternut is tougher to eat, so peel it if you go that route. Seminole pumpkin is still worth hunting down.
Can I make the datil honey butter ahead of time?
Yes. Mix it up to two days ahead and keep it in the fridge. Reheat it gently over low heat or in a small bowl set in warm water before spooning it over the hot squash.
