Gail’s Baked Pumpkin/Butternut

TRH Gail's Baked Pumpkin Butternut

Dinner was just simple roast chicken with roast pumpkin, steamed cauliflower, courgettes and roast potatoes. Enjoy

Pumpkin pieces cut into wedges, skin on.
Sprinkle with salt, black pepper, 1/2 tsp dried thyme.
Bake in oven with chicken and potatoes in roasting pan for 25 minutes on 180°C.
Drizzle with honey, roast a further 10 minutes or until tender.
Remove from oven.

Courgettes
300 g Courgettes washed and trimmed.
Cut into rings.
In a pan melt 2 tbsp butter add marrows, black pepper, 1/4 tsp mixed herbs, and stir fry for 7 minutes.
Stir in 1/4 cup cream and crumble 1/2 disk herbed feta cheese and stir fry until cooked and marrows are tender.

Prepared, tried and tested by:  Gail Haselsteiner

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5 thoughts on “Gail’s Baked Pumpkin/Butternut

  1. I found this on Dream Big, Dream Often. Lately I’ve been going to you tube and watching as they do the recipes. Not always necessary, but I was thinking that perhaps pictures would show how you sliced the pumpkin. (I usually imagine a huge pumpkin- aka Halloween pumpkin-here in the states.) What a delicious recipe for the courgettes (Had to look that up too: zucchini ): putting cream and feta cheese sounds delicious- broadens my scope! and pumpkin: never baked pumpkin in with a dish before. I love all the veggies in this dish! I’m going to try it exactly like you did it: though I’m not sure where I’ll find pumpkin: though I can substitute squash! Yum!

    Liked by 1 person

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