Showing posts with label butter nut pumpkin. Show all posts
Showing posts with label butter nut pumpkin. Show all posts

Thursday, May 24, 2012

Pumpkin filled with bacon, vegetables and toasted pine nuts


Pumpkin filled with bacon, vegetables & toasted pine nuts
Absolutely delicious... I was a little spoilt by my youngest daughter on a recent visit to Melbourne... this is an adaptation of  a recipe given to her... thanks to all  involved in my lovely dinner... Jaye, Tim and anyone else that might have played a part... feel free to add your own adaptations with what ever is in your refrigerators.
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  • Bake a half butter-nut pumpkin until softened and cooked through... scoop out the flesh and add to the following. 
  • Pan fry with a little garlic some chopped bacon, diced onion and maple syrup. When this is nicely golden and cooked add chunky diced zucchini, chunky diced mushrooms and chopped parsley and fry until all the veggies have cooked through and then combine with the precooked pumpkin and a couple of tablespoons of lightly toasted pine nuts.
  • Into the base of the scooped our pumpkin shell layer crumbled feta cheese, vegetable and pine nut mix and grated tasty cheese until the shell has been filled topping with grated cheese and chopped parsley.
  • Heat through in the oven until warmed and golden on top... delicious.
 
Vegetable and bacon stuffed pumpkin layered with grated cheese and crumbled feta ready for browning and warming through...



Tuesday, March 6, 2012

Thai style Roast Pumpkin

Thai style Roast Pumpkin
Using the seed end of the butter nut pumpkin left over from tea last night ... cut this into wedges and remove the seeds leaving the skin on. Drizzle with olive oil and salt and pepper and roast them standing up if possible until cooked and golden all over.

  • Make the dressing while this is happening. Into a saucepan place all of the following ingredients...1 clove of crushed garlic, 1tea spoon ground cumin, 2 table spoons sweet chili sauce, 4 table spoons rice wine vinegar, 1 table spoon brown sugar, 2 table spoons ketjap manis, 2 table spoons olive oil and 2 tea spoons sesame oil ... bring to the boil and simmer gentle for 2 minutes.
Toss the baked pumpkin and dressing together in a large bowl and let them cool to room temperature for about 30 minutes...serve sprinkled with any of the left dressing and roughly chopped coriander.

This twist on delicious roast pumpkin that you may not be able to resist will be served for tonight's tea of simple home made salmon patties (tomorrows recipe) and a two minute tossed salad... tasty finger food option for a party serve with a serviette.