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.
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

Subscribe To Our Newsletter
Subscribe to our email newsletter today to receive updates on the latest news, tutorials and special offers!
Thanks for signing up. Please check your email and confirm your subscription. Also check spam box if you don't see in the inbox.
You agree to the privacy policy.
Don't miss out. Subscribe today.
WordPress Popup