Herbed Pumpkin

"I think I sort of invented this one. It has become a family favourite."
photo by Chef floWer photo by Chef floWer
photo by Chef floWer
photo by I'mPat photo by I'mPat
photo by PalatablePastime photo by PalatablePastime
Ready In:


  • 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)


  • 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!).

Questions & Replies

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  1. 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.
  2. Diana 2
    Who said comfort food isn't healthy? Fantastic recipe. I used butternut squash and a seasoning mix called Sicilian Mix. It's really for bread dipping, but it smelled so good I just had to try it. Worked perfectly too. I didn't need sugar, as the squash is naturally a little sweet on it's own. I loved how you can make it ahead of time, and finish it off in 5 minutes just before serving. That's my kind of dish. Thanks mummamills, for a wonderful addition to my squash dishes. Made for Auzzie/NZ Recipe Swap #25.
  3. I'mPat
    WOW o'kay I overcooked mine a little in the initial cooking but went against totalling evaporating all the liquid as it looked so buttery and when I plated up it was a little mushy but when we tasted it was oh this is so good and honestly next time I'll do it the same and mash it as I think it would be the best mashed pumpkin you could get and I love a good mash but even as we had we all loved it. I used butternut pumpkin and had just under 600 grams of cubed flesh and used the full recipe amounts and well 3 of us really enjoyed this wonderful side dish served with sweet recipe #315166, thank you mummamills, made for your cook-a-thon.
  4. PalatablePastime
    Very nice recipe! I love having pumpkin and winter squash as savory vegetables, and this recipe makes the pumpkin very tender and tasty. It tastes fine as it is without sugar, but if someone likes a little bit of sweetness, they might want to add a little bit more than a teaspoon of sugar, and I would recommend adding it as brown sugar if they did. Thanks for sharing! ~Sue
  5. Chef floWer
    Outstanding! Excellent taste, great directions and yummy way of making pumpkin. I kept to the recipe even added a little sugar. Everyone enjoyed the superb side dish. Thank you mummamills.



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