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Gail's Baked Pumpkin/Butternut

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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.
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!

    • Thank you so much for this wonderful note. I will pass your comment to FB member Gail. Please when you try it out let me know what you think of it. and Thanks for the follow. I will check your site in a moment.


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