Pumpkins

A very simple and tasty pumpkin recipe.

The supermarkets are filled with pumpkins of all shapes and sizes. I found this mini pumpkin and had to take it home … but had no idea what I was going to do with it!!

I am used to cooking its cousin the butternut squash but never a pumpkin!! First time for everything ..

The first dilemma was trying to cut the top off … I now realise that there is not was sharp knife in my kitchen. I almost resorted to a Stanley knife but managed to get it prised open with the help of a metal spoon and brute force :-)

Scooping the seeds out of the middle is an easy job plus the metal spoon was on hand.

I brushed the inside of the pumpkin with olive oil, popped the lid back on, placed it on a baking tray and put it in the oven at 200oC. The seeds I washed and popped in the oven to dry out - I am hoping the birds will like them.

Next the filling …

I finely chopped one red onion and one clove of garlic. I added them to a small frying pan with a knob of butter and slowly cooked until soft. I then added a handful of finely chopped mushrooms and added those to the pan. I let them slowly cook down. Once cooked I popped the mix into a bowl to stop the cooking and added some chunks of mature cheddar (about 25g).

I kept testing the pumpkin with a knife to check when tender - this took about 20 minutes.

I then added the filling, popped the lid back on and cooked for a further 10 minute, until the cheese had melted.

I served it straight away with a green salad. Will defiantly be trying this again.

Enjoy L x

Nutritionally pumpkins are a little powerhouse of vitamins and minerals.

Vitamins A, C, E and B complex.

Minerals traces of copper, calcium, potassium and phosphorus

Low Glycaemic Load for such a sweet vegetable