Bake the butternut pumpkin. If you're doing this
Saute pumpkin, garlic, ginger and onion lightly in vegetable oil.
Add stock (it should just cover the pumpkin). Bring to boil and cook gently for 15 minutes.
Let cool slightly and puree in blender or food processor, or use your stick blender straight in the pot.
Return to heat, add coconut cream, lemon juice, tomato paste and sugar.
Simmer another five minutes.
Season to taste with salt and pepper.
Serve with lots of fresh, crusty bread.
Peel Butternut, remove seeds and chop flesh
aking paper and arrange the pumpkin in pan, spray with oil
Roast a whole butternut pumpkin.
When soft, scoop out the flesh and mash or process before adding a teaspoon of ground cumin, crunchy peanut butter and a splash of chilli sauce to taste.
Add a drizzle of olive oil, and stir well.
Serve in a bowl with crackers or pita bread.
edium-high heat, soften the pumpkin onion and ginger in a
Peel and cube butternut place in a medium pot
Bake whole butternut pumpkin, without seeds but with skin
Preheat oven to 200\u00b0C Mix pumpkin, oil and cinnamon then place on a cookie tray. Bake 15 minutes. Add red capsicum and garlic cook a further 10 or until cooked.
Meanwhile, lightly toast pumpkin seeds in a fry pan.
Place in salad bowl and with with feta, onion, basil and parsley.
Mix together dressing ingredients and pour over salad. Sprinkle over pumpkin seeds and serve warm.
Chop the pumpkin into 1cm pieces.
Heat
Melt butter in a large saucepan, cook onion, stirring, until soft.
Stir in pumpkin and potato, cook, stirring, 5 minutes.
Stir in stock, bring to a boil, simmer, uncovered, about 20 minutes or until pumpkin is soft, stirring occasionally.
Blend or process soup, in batches, until pureed.
If desired, push through food mill or large sieve into a large clean saucepan.
Serve topped with a dollop of sour cream and a few chives (optional).
If adding cream:
Just before serving, add cream, stir over heat until soup is hot.
Skin & extract seeds, mash with a fork. Place all ingredients in a baking dish and bake at 350\u00b0 for 1 hour or until baked solid and a knife inserted comes out clean.
b>pumpkin and scoop out seed.
Use to make Spicy Roasted Butternut
If using butternut squash, pierce flesh and bake
ize was included in the recipe, but judging from other recipes
ith olive oil.
Distribute butternut squash wedges like shingles onto
200C normal).
Toss the pumpkin with a little oil and
Mix Butternut, Brown sugar, Evaporated milk, Eggs, Cinnamon, Nutmeg, Dried Ginger,& Salt.
Pour into a Pyrex Pan (8x8x2) inches that was sprayed with cooking spray (Pam).
Bake at 325 degrees for 60 minutes.
Meanwhile whip cream till it starts to thicken then add sugar till firm, fold in Crystallized ginger.
Scoop warm or chilled pudding top with whipped cream and toasted pine nuts.
nstructions.
Pre roast the pumpkin - drizzle over with olive oil
Place pumpkin and potato in a large