Pumpkin
Roast Pumpkin
Ingredients:
Butternut or Jap pumpkin
Olive oil for coating.
Sea salt
Olive oil for cooking
Method:
Peel the pumpkin and cut up into big chunks.
Coat with olive oil and sprinkle sea salt.
Place a tablespoon of olive oil in a roasting tin. Heat in the oven, remove and add the pumpkin. Cook for about 45 minutes, until it is soft inside.
Alternatively, you can cut up the pumpkin into big chunks, leaving the skin on.
Steamed pumpkin with garlic butter
Ingredients:
Butternut or Jap pumpkin.
60g Butter
1 clove garlic, crushed.
Salt and pepper to taste
Method:
Peel the pumpkin and cut up into cubes.
Steam over salted boiling water.
Melt some butter, add the crushed garlic and toss the steamed pumpkin through. Season to taste.
