Name: Baked Pumpkin, Vermont Style
Ingredients: 1 ripe pumpkin; 4 tablespoons water; Butter for serving

Why it works: Pumpkin and butter are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 1,933 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Baked Pumpkin, Vermont Style

Oven, in the book's wordsA moderate oven

Ingredients

1 ripe pumpkin
4 tablespoons water
Butter for serving

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

Cut the pumpkin into quarters and remove the seeds.
Pare off the rind and slice the pumpkin into ½‑inch thick pieces.
Place the slices in a buttered baking dish and moisten with ¼ cup water.

Bake and serve

Bake in a 350°F (175°C) oven until cooked.
Butter each piece and serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Pumpkin + buttertop 20% of all pairs

Smell alikemoderate

Cooked together1,933 recipes

Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pumpkin: Forms the main body of the dish and becomes soft and tender when baked.
Water: Adds moisture in the baking dish so the pumpkin steams and does not dry out.
Butter: Adds richness and flavor to the cooked pumpkin pieces.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.