Herbed Pumpkin

Recipe by mummamills
READY IN: 30mins
SERVES: 4-6
UNITS: US

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)
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DIRECTIONS

  • 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!).
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