Herbed Pumpkin

READY IN: 30mins
Recipe by mummamills

I think I sort of invented this one. It has become a family favourite.

Top Review by LilKiwiChicken

We brought a beautiful pumpkin and used some of it in this recipe. Didn't add the sugar as the pumpkin has a lovely flavour all on its own. I used thyme and a little finely grated lemon zest. This cooked away nicely in the oven and required a minimum of fuss, an added bonus was that the leftovers were really tasty when reheated the next day. Made for Aussie/Kiwi Swap July 2009.

Ingredients Nutrition

  • 1 kg pumpkin, you can use orange sweet potato instead,about 2 pound
  • 2 tablespoons butter (approx)
  • 1 teaspoon dried herbs
  • salt & fresh ground pepper
  • 2 cups chicken stock
  • 1 teaspoon sugar (optional)

Directions

  1. Chop your pumpkin into cubes, (any size up to 1", but they have to be even, or some won't cook!) Enough to cover the bottom of the frypan in a single layer.
  2. Melt about 100gr butter, add pumpkin, and coat in butter.
  3. Sprinkle with mixed herbs, (about a good teaspoon, or to taste) and a little salt and pepper.
  4. If the pumpkin isnt very sweet, you can sprinkle with the sugar.
  5. Shake the pan to stop the pumpkin from sticking, and when the cubes start to colour, add 1 cup chicken stock.
  6. Enough to come about half way up the pumpkin.
  7. Cover and turn heat right down.
  8. Shake the pan occasionally, and check every few minutes, add a little more stock or water if necessary.
  9. When the pumpkin is cooked, turn off heat.
  10. When you are ready to serve, put the pan over very high heat, take the lid off and let all the liquid evaporate, and the bottom of the pumpkin brown a little, (or burn if you like it that way!).

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