Preheat oven to 375 degrees.
Place the breadfruit in an 8 by 8-inch baking pan. Add 1 1/2 cups of water to the pan to prevent the breadfruit from burning. Roast until tender, about 1 hour, adding water to the pan if necessary. Peel breadfruit, and discard stem and core, then slice the remaining flesh, and serve with Vegetable Rundown, to absorb all that tasty sauce!
Recipe courtesy of B. Smith