| |
Baked Butternut
A perfect pear shaped buttery coloured versatile pumpkin.
The name squash comes from America and as well as pumpkins the family includes
acorn. The tradition of eating pumpkin at thanksgiving came from when the
Pilgrim Fathers, who had settled in New England proclaimed a day of
thanksgiving and prayer for the harvest. The early tradition was to serve the
pumpkin with its head and seeds removed; the cavities filled with milk honey
and spices, and baked until tender. The custom of eating pumpkin at
thanksgiving has remained, but is now served in a different way, pureed
pumpkin, fresh or tinned is used to make golden tarts.
Ingredients
1 Medium Butternut, foil
wrapped
Method
1.Cook
in hot oven (1800C/3500F/gas mark 4) for approximately 20 - 30 minutes until
tender.
2.When tender, cut in half length-ways and remove the seeds. The
butternut pumpkin can now be filled with vegetables, or mince meat (cooked)
etc and returned to the oven to warm through. Alternatively coat with
butter & cinnamon and do the same.
Acknowledgement - my mum
|
