1 kg (2lb) Pumpkin.
2 – 3 tbsp. Olive oil.
1 tsp. Balsamic vinegar or Red wine vinegar.
3 Garlic cloves, crushed.
½ tsp. Chopped fresh thyme.
½ tsp. Paprika.
Salt & black pepper.
Fresh thyme to garnish.
Cut the flesh of the pumpkin into large chunks & arrange on a baking tray.
2. Combine the olive oil, vinegar, garlic, thyme, paprika, salt & pepper to taste & pour over the pumpkin.
3. Bake in a preheated oven at 190 C (375) F, Gas 5 for 15 to 20 minutes until the pumpkin is just tender & lightly browned on top. Garnish with thyme & serve at once. If preferred, leave to cool & serve with a vinaigrette dressing.
Copyright Mary Berry Complete Cook Book
650 gr. Pumpkin
2 tbsp Sunflower oil.
1 Red Chilli, deseeded & finely chopped.
2 Garlic cloves, finely sliced.
2 tsp. Ground cumin.
1 Onion, chopped.
1 large tin (400g).Chopped tomatoes.
100 ml. Vegetable stock.
1 small tin (200g) Sweetcorn, drained.
110g Peas, (defrosted).
1 tbsp. Fresh chopped coriander.
Peel the pumpkin & remove pith & seeds. Rinse & dice into bite sized cubes.
Bring the pumpkin to the boil & simmer for 5 minutes & then drain.
In a separate pan, heat the oil & stir fry the chilli, garlic, & spices for 30 seconds. Add the onion & fry for 2 minutes.
Stir well & add the pumpkin & tomatoes, stir & add the stock. Bring to the boil & simmer partially covered for 20 minutes.
Add the sweetcorn & peas & cook for 10 minutes uncovered. Scatter the coriander over the dish & serve at once.
You can also use a Butternut Squash instead of Pumpkin.
Copyright Dairy Book of Everyday Specials