The Gourmets Pumpkin Bake Food

PUMPKIN BAKE

Steps:

• Steam the pumpkin till tender; drain.
• Melt the butter in a pan and fry the onions, carrots and celery till soft but not brown.
• Add the breadcrumbs and herbs, season with salt and pepper. Set aside.
• Lightly butter a baking dish, and place half of the pumpkin on the bottom.
• Top with the vegetable mix, and, then the remaining pumpkin.
• Mix the yogurt, oil, egg and cheese together and put in the pan in which you fried the vegetables. Cook over low heat till cheese has melted.
• Pour the cheese mix over the pumpkin, place in over for 30 minutes, at 180°C or till the cheese topping just begins to change colour.

THE GOURMETS' PUMPKIN BAKE

Steps:

• Steam Pumpkin till just soft. Drain and set aside.
• melt butter in pan and fry the onions, garlic, celery and carrots til soft, not browned. Add herbs and breadcrumbs. Stir to mix well, remove from heat.
• Grease a 1.5 litre baking dish.
• Using half of the pumpkin cover the bottom of the dish. Place the stuffing mixture on top of the pumpkin and cover with the remaining pumpkin.
• Over low heat mix yogurt, sesame oil and cheese till cheese melts, stir in the egg. remove from heat.
• Pour the sauce over the pumpkin, and sprinkle with the chives.
• Bake in oven 180c till nice and golden.

SPINACH & PUMPKIN BAKE

Steps:

• Place chopped pumpkin in an oven proof dish with 1/2 a cup of water and bake on 375 for 20-25 minutes.
• Boil remaining water in a pot with chopped carrots, celery and stock powder for 20 minutes or until soft.
• Cook frozen spinach in a microwave safe dish for 5 minutes on high or on a stove top until warmed through - stir through the sour cream and set aside.
• Drain the carrot/celery mixture and add it to the pumpkin dish. Using a spatula, press the vegetable ingredients down into the dish to make it like a flan.
• Spread the spinach mixture over the vegetables. Place it back in the oven and cook on a medium temp for 15 minutes.
• Serve with a roast or salad if desired!