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Baked Butterkin

—

30 April 2019 BY Julie Biuso
SERVES: 4

Baked Butterkin 5

Easy midweek meal – bung a baby pumpkin in the oven and dinner is nearly done!

Ingredients
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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

Baked Buterkin 1

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.

Baked Butterkin 3

Sizzle sage, pine nuts, garlic & tomatoes

Spoon into the cavities of the butterkin. Sprinkle with parmesan.

Baked Butterkin 4

Smother with parmesan!

3 Bake butterkin halves for 15-20 minutes, until it is tender and lightly golden on top. Serve hottish.

Baked Butterkin 6

Cut each half in two

Baked Butterkin 7

Best served hottish, but not piping hot

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Comments

  1. Yvonne Straman says

    8 April 2020 at 10:18 pm

    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

    Reply
    • Julie Biuso says

      9 April 2020 at 12:25 am

      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.

      Reply

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