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.
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.
I’m going to love this! But I’ll have to wait a few months before we see this in the market here.
ReplyDeleteLooks delicious and a very good recipe.
ReplyDeleteI'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
ReplyDeleteI always love the idea of stuffing a pumpkin or squash. Your recipe sounds delicious
ReplyDeleteI like the name Butterkin. :) Your stuffed version sounds tasty.
ReplyDeleteI don't "wing" cooking very well...can you give amounts on the ingredients?
ReplyDelete