1 medium pumpkin, deseeded and chopped
150g/5oz dark brown sugar
125g/4oz lactose/dairy free butter
1 tbsp cinnamon
1 orange, juice only
Heat an oven to oven 200C/400F/Gas 6.
Roast the pumpkin chunks on an oven-proof dish for 20 to 25 minutes, or until tender.
To make the candied sauce, place lactose free butter, brown sugar, cinnamon, vanilla, and the juice of one orange in a saucepan and bring to a gentle boil.
Pour candied sauce over pumpkin and then bake for ten minutes in the preheated oven.
Remove from the oven and place marshmallows over top.
Return the dish to the oven, until the marshmallows have just melted.
Recipe adapted from: Good Food