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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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My daughter sent me this recipe some years ago. Whenever I am lucky enough to find pumpkin in the shops this is a dish I prefer to cook. Made today and served with Pollo Sorprisa. Tasty and so easy to make. Serves 4 as a side dish, 2 as a supper dish. Ingredients:
1 lb pumpkin, peeled seeded and chopped |
4 ounces butter |
4 ounces onions, chopped |
4 ounces carrots, chopped |
4 ounces celery, chopped |
6 ounces breadcrumbs |
1 teaspoon dried herbs |
salt |
pepper |
1/2 pint plain yogurt |
1 tablespoon sesame seed oil |
2 tablespoons vegetable oil |
1 egg, beaten |
4 ounces cheddar cheese, grated |
Directions:
1. Steam the pumpkin till tender; drain.
2. Melt the butter in a pan and fry the onions, carrots and celery till soft but not brown.
3. Add the breadcrumbs and herbs, season with salt and pepper. Set aside.
4. Lightly butter a baking dish, and place half of the pumpkin on the bottom.
5. Top with the vegetable mix, and, then the remaining pumpkin.
6. Mix the yogurt, oil, egg and cheese together and put in the pan in which you fried the vegetables. Cook over low heat till cheese has melted.
7. Pour the cheese mix over the pumpkin, place in over for 30 minutes, at 180°C or till the cheese topping just begins to change colour.
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