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.
- 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 See How It's Made
- 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.
- Melt about 100gr butter, add pumpkin, and coat in butter.
- Sprinkle with mixed herbs, (about a good teaspoon, or to taste) and a little salt and pepper.
- If the pumpkin isnt very sweet, you can sprinkle with the sugar.
- Shake the pan to stop the pumpkin from sticking, and when the cubes start to colour, add 1 cup chicken stock.
- Enough to come about half way up the pumpkin.
- Cover and turn heat right down.
- Shake the pan occasionally, and check every few minutes, add a little more stock or water if necessary.
- When the pumpkin is cooked, turn off heat.
- 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!).