Pumpkins and Squashes
Breaded pumpkin
750g pumpkin
2 slices white bread buttered
1 tsp. salt
2 cinnamon sticks, broken in pieces
2 tbl.butter
2tbl. brown sugar
2 tbl.water
Peal and slice the pumpkin/butternut. Cut the bread into squares and pack alternate layers of pumpin/butternut and bread into a greased dish. Sprinkle with salt. Dot with pieces of cinnamon sticks and butter and sprinkle with sugar. Add the water and bake at 180c for 30 mins or until done. Serve as a vegetable. This recipe serves four.
PS. YOU CAN DO THE SAME RECIPE USING A VEGETABLE MARROW.
Caremelised butternut with orange
Sprinkle butternut slices with brown sugar and leave for about 30 mins. Then fry the slices in butter for 2-3 mins on each side. Remove and place to one side. Add the zest of 3 oranges and the juice of 1 to the pan with a generous splash of cointreau. Simmer for 1-2 mins before returning the butternut squash slices to the pan and heat through for a further 1-2 mins. Serve immediately garnished with fresh mint sprigs.
Indian pumpkin stew
25 ml margarine, lard or oil
2 large onions sliced
1 clove garlic crushed
2 small red chillies, finely chopped
1kg stewing lamb
10ml salt
freshly ground pepper
little stock, water or wine
500g potatoes, peeled and sliced
2kg pumpkin, peeled and cubed
1 piece fresh ginger, crushed
10ml brown sugar
5ml ground cinnamon or nutmeg
Heat margarine in a large saucepan and sauté onions, garlic and chillies till transparent. Add meat and brown quickly. Add salt & pepper and a little stock, cover and simmer till meat is tender. Add potatoes, pumpkin, ginger, brown sugar and ground cinnamon or nutmeg and stew for another hour. Serve with noodles or rice cooked with lentils.
Spinach with butternut vegetable stew
500 g spinach chopped
100ml water
125ml (1/2cup) chopped or ground peanuts
1 onion, chopped
400g butternut peeled and diced
75mlmilk
20g margarine
2ml cinnamon
60ml sugar
salt & pepper
Wash spinach and place in saucepan with boiling water, adding peanuts and onion. Cook for 10 mins,or until the water disappears. In another saucepan, simmer butternut and milk over a low heat until tender, mix in margarine, cinnamon and sugar. Add spinach, salt and pepper and toss gently. Serve with rice.