Pumpkin Bake

Pumpkin Bake

For an alternative to pumpkin pie - try this savoury, tasty pumpkin bake.

Serves 4

Ingredients

  • 450g (1lb) pumpkin, rinded and chopped
  • 100g butter
  • 100g onions, chopped
  • 175g carrots, chopped
  • 100g celery, chopped
  • 175g breadcrumbs
  • 5ml basil
  • 5ml thyme
  • salt and pepper
  • natural yoghurt
  • 45ml sesame oil
  • 1 egg, beaten
  • 30ml chopped chives
  • 50g sesame seeds

Procedure

  • Steam the pumpkin until tender and then drain.
  • Melt the butter in a frying pan and add the onion, carrot and celery and fry until softened but not browned.
  • Add the breadcrumbs and herbs plus season to taste with the salt and pepper.
  • Spread half of the pumpkin into a greased oven-proof dish.
  • Layer on the stuffing mixture (fried onion, carrot, celery).
  • Top with the remaining pumpkin.
  • Stir the oil, cheese and yoghurt together over a low heat until the cheese has melted.
  • Stir a spoonful of the sauce into the egg and then stir the egg into the remaining sauce before adding the chives.
  • Pour the sauce over the layered pumpkin mixture and sprinkle on the sesame seeds.
  • Bake in a pre-heated oven on 180C/350F/Mark4 for 30 minutes.

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