Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Australian / Herbed Pumpkin Recipe
    Lost? Site Map

    Herbed Pumpkin

    Herbed Pumpkin. Photo by I'mPat

    1/3 Photos of Herbed Pumpkin

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    mummamills's Note:

    I think I sort of invented this one. It has become a family favourite.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 1 kg pumpkin, you can use orange sweet potato instead,about 2 pound
    • 2 tablespoons butter (approx)
    • 1 teaspoon dried herbs
    • salt & fresh ground pepper
    • 2 cups chicken stock
    • 1 teaspoon sugar (optional)

    Directions:

    1. 1
      Chop your pumpkin into cubes, (any size up to 1", but they have to be even, or some won't cook!) Enough to cover the bottom of the frypan in a single layer.
    2. 2
      Melt about 100gr butter, add pumpkin, and coat in butter.
    3. 3
      Sprinkle with mixed herbs, (about a good teaspoon, or to taste) and a little salt and pepper.
    4. 4
      If the pumpkin isnt very sweet, you can sprinkle with the sugar.
    5. 5
      Shake the pan to stop the pumpkin from sticking, and when the cubes start to colour, add 1 cup chicken stock.
    6. 6
      Enough to come about half way up the pumpkin.
    7. 7
      Cover and turn heat right down.
    8. 8
      Shake the pan occasionally, and check every few minutes, add a little more stock or water if necessary.
    9. 9
      When the pumpkin is cooked, turn off heat.
    10. 10
      When you are ready to serve, put the pan over very high heat, take the lid off and let all the liquid evaporate, and the bottom of the pumpkin brown a little, (or burn if you like it that way!).

    Ratings & Reviews:

    • on February 03, 2009

      55

      Who said comfort food isn't healthy? Fantastic recipe. I used butternut squash and a seasoning mix called Sicilian Mix. It's really for bread dipping, but it smelled so good I just had to try it. Worked perfectly too. I didn't need sugar, as the squash is naturally a little sweet on it's own. I loved how you can make it ahead of time, and finish it off in 5 minutes just before serving. That's my kind of dish. Thanks mummamills, for a wonderful addition to my squash dishes. Made for Auzzie/NZ Recipe Swap #25.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 26, 2010

      55

      WOW o'kay I overcooked mine a little in the initial cooking but went against totalling evaporating all the liquid as it looked so buttery and when I plated up it was a little mushy but when we tasted it was oh this is so good and honestly next time I'll do it the same and mash it as I think it would be the best mashed pumpkin you could get and I love a good mash but even as we had we all loved it. I used butternut pumpkin and had just under 600 grams of cubed flesh and used the full recipe amounts and well 3 of us really enjoyed this wonderful side dish served with sweet Aloha Wings, thank you mummamills, made for your cook-a-thon.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 03, 2009

      55

      We brought a beautiful pumpkin and used some of it in this recipe. Didn't add the sugar as the pumpkin has a lovely flavour all on its own. I used thyme and a little finely grated lemon zest. This cooked away nicely in the oven and required a minimum of fuss, an added bonus was that the leftovers were really tasty when reheated the next day. Made for Aussie/Kiwi Swap July 2009.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

    Advertisement

    Nutritional Facts for Herbed Pumpkin

    Serving Size: 1 (252 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 159.1
     
    Calories from Fat 67
    42%
    Total Fat 7.4 g
    11%
    Saturated Fat 4.1 g
    20%
    Cholesterol 18.8 mg
    6%
    Sodium 215.0 mg
    8%
    Total Carbohydrate 20.4 g
    6%
    Dietary Fiber 1.2 g
    5%
    Sugars 5.3 g
    21%
    Protein 5.5 g
    11%

    The following items or measurements are not included:

    dried herbs

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites