Rachael Ray's 30-Minute Healthy Recipes

Pumpkin Apricot Spread

* 1 (5 lb.) pumpkin
* 1 C dried apricots, chopped fine
* 1 to 2 lbs sugar

1. With a very sharp knife cut the pumpkin in quarters.
2. With a large spoon remove the seeds.
3. The pulp is removed with a spoon.
4. In a large mixing bowl put the pulp.
5. The sugar is added and tossed to cover the pulp.
6. The above is covered and let stand for at least 4 hours or overnight.
7. Stir the chopped apricots in the above mixture.
8. In a large saucepan over low heat put the above mixture.
9. Stirring often cook 1 1/2 hours until the pumpkin is tender and is a clear color.
10. Take from heat and let set until almost room temperature.
11. Store in refrigerator for up to 2 weeks in a seal tight jar.

Cooking whole pumpkins isn't that hard. Be sure to use small sweet pumpkins that specifically say they are for desserts or pies. Don't just roast your Jack-o-Lantern! Of course you can substitute canned pumpkin in this recipe. You'll need a couple cups, but adjust as needed.

The apricots are the secret to this recipe. Be sure to start with less sugar, then add more as needed, as your dried apricots will be pretty sweet.

Enjoy this spread on toasted English muffins in the morning.

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