Pancookedpumpkin Recipes

COOKED PUMPKIN

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Cut pumpkin into small manageable pieces and cut off pith and seeds.
• Place cut pumpkin skin side up in a large roasting pan. Add 1/4 inch of water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool.
• When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.

PAN-COOKED PUMPKIN IN RICH TOMATO SAUCE RECIPE

Steps:

• Heat 1tbsp oil in a saucepan and gently fry the garlic and onion for 5 mins until softened but not brown. Pour over the tomatoes and add the paste and plenty of seasoning. Bring to the boil, then simmer for 15 mins.
• Meanwhile, melt the butter with the remaining oil in a frying pan and gently fry the pumpkin with some seasoning for 6-7 mins, stirring, until beginning to soften. Set aside.
• Once the sauce is cooked through, pour it over the pumpkin and then heat through, stirring occasionally, for 10 mins, until the pumpkin is tender and the sauce thick. Serve immediately, straight from the pan.

PAN COOKED PUMPKIN

Steps:

• Melt 10 grams of butter in large fry pan.
• Cook bacon and garlic till browned lightly.
• Remove from pan, drain on paper towel.
• Into the same pan, add boiling water and diced pumpkin.
• Cover and cook 10 - 15 minutes till tender.
• Return bacon mixture and cook uncovered for a further 10 minutes.
• Add green onions and season to taste, toss gently.

A PAN-COOKED PUMPKIN WITH DUCK FAT AND GARLIC

Steps:

• Peel the potatoes and pumpkin and slice them no thicker than a generous 1/8 inch (3mm). Melt the duck fat in a shallow, nonstick pan (I choose a cast-iron one, so well used it barely needs oiling), add the potato and pumpkin slices, neatly or hugger-mugger, seasoning them with salt, black pepper, thyme or rosemary leaves, and a little chopped garlic as you go. Have the heat on low and cover the pan with a lid. Cook the slices for about twenty-five to thirty minutes. As they start to soften, press them down with a spatula so they form a sort of cake that will be golden on the bottom, with slices of potato that are soft right through. I check them for tenderness by inserting a skewer right down through the center. If it goes in effortlessly, then they are done. Serve straight from the pan.