Buttery baked pumpkin

Buttery baked pumpkin


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

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

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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