Herbed Pumpkin

5.00 (8)
⏱ 30 mins 🍽 4-6 serving(s) 🏷 Yam/Sweet Potato

This recipe transforms pumpkin into a savoury side dish. Cubes are sautéed in butter with dried herbs, then simmered in chicken stock until perfectly tender. A final reduction over heat creates a deliciously caramelised finish. The optional sugar balances the pumpkin's natural flavour. It serves four to six people and is an excellent alternative to sweet potato.

Herbed Pumpkin

Ingredients

  • 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)

Method

  1. Cut the pumpkin into even cubes, each up to 1" in size, ensuring a single layer covers the base of your frying pan.
  2. Melt approximately 100gr of butter in the pan, then add the pumpkin pieces and toss to coat them thoroughly.
  3. Scatter over the dried herbs, using about one teaspoon, and season lightly with salt and pepper.
  4. For pumpkins that are not very sweet, you may choose to sprinkle the optional sugar over the cubes.
  5. Gently shake the pan to prevent sticking, and once the pumpkin begins to colour, pour in one cup of chicken stock.
  6. The liquid should reach roughly halfway up the sides of the pumpkin pieces.
  7. Place a lid on the pan and reduce the heat significantly.
  8. Shake the pan now and then, checking every few minutes and adding a little more stock or water if needed.
  9. Once the pumpkin is fully cooked through, switch off the heat.
  10. Just before serving, return the pan to a very high heat, remove the lid, and allow all the liquid to evaporate so the pumpkin browns slightly at the bottom.

Nutrition (per serving)

Sodium224800 mg

Recipe details

CategoryYam/Sweet Potato
Authormummamills