Sunday, 13 May 2018

Stuffed Butterkin


Carole's Chatter: Stuffed Butterkin


I saw a new sort of pumpkin/ squash in the store and so I bought it.  It was called a Butterkin.  So I stuffed it.

Ingredients:

Whole Butterkin
Leftover cooked rice (or could use stale bread)
Crème fraiche
Grated cheese
Salt & Pepper
Nutmeg
Chicken stock concentrate
Some leftover cooked mince
Lemon juice

Method:

With a sharp knife cut the top out of the pumpkin – be careful, there is a risk of the knife slipping.

Carole's Chatter: Stuffed Butterkin

Hollow out the pumpkin.  This was the first difference I noticed.  There is nowhere as much hole in this sort of pumpkin as there is in the normal ones.

Mix the other ingredients together and stuff the butterkin.  I pushed it down with a spoon to get as much in as I wanted.

Bake in a moderate oven with the 'lid' of the pumpkin on top.  I did mine for 90 minutes and then took the lid off to let some of the liquid cook off.

This turned out to be a very substantial dish.  A lot of pumpkin – the flesh is very thick, creamy and very orange.  It also felt very sweet to me.  If you have a sweet tooth this sort of pumpkin would be great for a pumpkin pie.

5 comments:

  1. I’m going to love this! But I’ll have to wait a few months before we see this in the market here.

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  2. Looks delicious and a very good recipe.

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  3. I'm not familiar with that type of pumpkin / squash -- but it was great idea to stuff it. Perfect for a fall day. I'm going to look for this variety later in the summer

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  4. I always love the idea of stuffing a pumpkin or squash. Your recipe sounds delicious

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  5. I like the name Butterkin. :) Your stuffed version sounds tasty.

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Your comments are most welcome. Cheers