Easy midweek meal – bung a baby pumpkin in the oven and dinner is nearly done!
Ingredients
—1 butterkin pumpkin Flaky sea salt Freshly ground black pepper 1 Tbsp butter 2 large cloves garlic, peeled and thinly sliced 12 sage leaves 2 Tbsp pine nuts 6 cherry tomatoes, halved ¼ tsp allspice ¼ cup freshly grated parmesan
Method
—1 Preheat oven to 200°C (400°F). Pierce pumpkin a dozen times with a skewer. Transfer to a shallow roasting tin lined with baking (parchment) paper and bake for 30 minutes, until nearly tender. Once it is cool enough to handle, cut it through the middle with a strong knife. Scoop out seeds and excess fibre. Season with salt and pepper.
Baked Butterkin
Baked Butterkin cut open
2 Put butter in a small frying pan (skillet) with garlic, sage, pine nuts and tomatoes and heat gently for 2-3 minutes, until butter melts and garlic softens a little. Stir in allspice.
Sizzle sage, pine nuts, garlic & tomatoes
Spoon into the cavities of the butterkin. Sprinkle with parmesan.
Smother with parmesan!
3 Bake butterkin halves for 15-20 minutes, until it is tender and lightly golden on top. Serve hottish.
Cut each half in two
Best served hottish, but not piping hot
Can I freeze the rest I dont eat as I’m doing a lifestyle change and also live alone. Thanks it looks delish. Cant wait to try it
Hi Yvonne, I think freezing half of the butterkin after baking will be fine, but I would do the topping and finishing off after freezing because it might become watery.