Buttery baked pumpkin

    Buttery baked pumpkin

    4saves
    40min


    1 person made this

    About this recipe: Don't be afraid to use butter for this recipe, it will make this dish phenomenal and you will need the energy for the cold winter to come!

    ThePumpkinQueen Sussex, England, UK

    Ingredients
    Serves: 4 

    • 900g (2 lb) pumpkin
    • salt
    • 50g (2 oz) butter, more for baking
    • a little grated nutmeg
    • 1 dash cayenne pepper
    • 50g (2 oz) dry cheese, grated, preferably Parmesan

    Method
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Peel and quarter the pumpkin and remove the seeds. Dice the pumpkin and cook it in a saucepan with boiling salted water for 10-15 minutes. Then drain well.
    2. Preheat oven to 200 C / Gas 6.
    3. Melt the butter in a pan, add the drained pumpkin, season with nutmeg, salt and cayenne then toss the butter for 5 minutes.
    4. Butter a baking dish, place the pumpkin in this, cover with grated cheese and place dabs of butter on the top.
    5. Bake in preheated oven till nicely browned on top. A few breadcrumbs may be scattered on top with the grated cheese if desired.

    Other ideas:

    Pumpkin may also be sauced and served as a vegetable, or made into a puree, mixed with cooked rice and well seasoned with the beaten yolks of 2 eggs or a little cream to which pepper and salt has been added. Grated cheese may also be added to sauté pumpkin, allowing 1 oz (30g) cheese to 450g (1 lb) pumpkin.

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