Ingredients
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1
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2
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1
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2
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1
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Directions
Herbed Pumpkin, I think I sort of invented this one It has become a family favourite , WOW o’kay I overcooked mine a little in the initial cooking but went against totalling evaporating all the liquid as it looked so buttery and when I plated up it was a little mushy but when we tasted it was oh this is so good and honestly next time I’ll do it the same and mash it as I think it would be the best mashed pumpkin you could get and I love a good mash but even as we had we all loved it used butternut pumpkin and had just under 600 grams of cubed flesh and used the full recipe amounts and well 3 of us really enjoyed this wonderful side dish served with sweet recipe #315166, thank you mummamills, made for your cook-a-thon
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Steps
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1
Done
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Chop Your Pumpkin Into Cubes, (any Size Up to 1", but They Have to Be Even, or Some Won't Cook!) Enough to Cover the Bottom of the Frypan in a Single Layer. |
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2
Done
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Melt About 100gr Butter, Add Pumpkin, and Coat in Butter. |
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3
Done
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Sprinkle With Mixed Herbs, (about a Good Teaspoon, or to Taste) and a Little Salt and Pepper. |
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4
Done
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If the Pumpkin Isnt Very Sweet, You Can Sprinkle With the Sugar. |
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5
Done
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Shake the Pan to Stop the Pumpkin from Sticking, and When the Cubes Start to Colour, Add 1 Cup Chicken Stock. |
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6
Done
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Enough to Come About Half Way Up the Pumpkin. |
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7
Done
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Cover and Turn Heat Right Down. |
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8
Done
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Shake the Pan Occasionally, and Check Every Few Minutes, Add a Little More Stock or Water If Necessary. |
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9
Done
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When the Pumpkin Is Cooked, Turn Off Heat. |
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10
Done
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When You Are Ready to Serve, Put the Pan Over Very High Heat, Take the Lid Off and Let All the Liquid Evaporate, and the Bottom of the Pumpkin Brown a Little, (or Burn If You Like It That Way!). |
