The Gourmets' Pumpkin Bake

Brian Holley's Note:

Fresh pumpkin and diced vegetable baked with a cheesey yogurt and sesame oil sauce. Superb dish as is for vegetarians, or, with chicken or pork for those of us who enjoy meat.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 500 g prepared pumpkin
• 100 g butter
• 125 g chopped onions
• 1 garlic clove, chopped
• 185 g carrots, chopped
• 125 g celery, chopped
• 185 g fresh breadcrumbs
• 2 teaspoons dried herbs
• salt and pepper (to season)
• 3/4 pint / 450 ml plain yogurt
• 3 tablespoons sesame oil
• 1 beaten egg
• 2 tablespoons chives, chopped
• 4 ounces / 125 gm hard cheese, grated

Directions:

1. Steam Pumpkin till just soft. Drain and set aside.
2. melt butter in pan and fry the onions, garlic, celery and carrots til soft, not browned. Add herbs and breadcrumbs. Stir to mix well, remove from heat.
3. Grease a 1.5 litre baking dish.
4. Using half of the pumpkin cover the bottom of the dish. Place the stuffing mixture on top of the pumpkin and cover with the remaining pumpkin.
5. Over low heat mix yogurt, sesame oil and cheese till cheese melts, stir in the egg. remove from heat.
6. Pour the sauce over the pumpkin, and sprinkle with the chives.
7. Bake in oven 180c till nice and golden.