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.