I love this dish for loads of reasons … it’s perfect for those occasions when you’re asked to bring something, you can prepare it a day ahead if you like, it’s healthy and best of all … it’s scrumptious! My kids love it and usually come back for seconds (and sometimes thirds)!
A word of warning though! Please be extremely careful when chopping the pumpkin. It’s such a difficult vegetable to chop up and I’ve often thought that if I ever lose a finger, it will happen when I’m chopping pumpkin … melodramatic I know! Perfect job for hubby if you ask me!
Pumpkin Bake …
Prep time
Cook time
Total time
Author: Mrs Organised
Ingredients …
- 2 – 2 ½ kg piece of pumpkin, approx (any variety but I like to use Kent)
- Salt, pinch
- 1 tablespoon butter
- 1 egg
- Cracked Black Pepper
- 1 onion, chopped
- 8 pieces rindless bacon, chopped
- 1 cup tasty cheese, grated
Method …
- Peel pumpkin and chop into large chunks. Place in a large pot with just enough water to cover and add a dash of salt. Simmer until just cooked through (be very careful not to overcook), remove from heat, strain well and mash.
- Stir the butter through the hot pumpkin until melted. Whisk the egg lightly and stir through the mashed pumpkin, working quickly so the egg doesn’t set.
- Sprinkle mixture with cracked black pepper and stir through. Place pumpkin mixture in baking/serving dish and spread evenly.
- Lightly sauté the onion and bacon and then spread on top of pumpkin mixture.
- Top with grated cheese and then bake in the oven for 20 – 25 minutes at 180C until cheese melts and browns slightly. Remove from oven and serve.
Clever Tricks, Tips & Hints …
- Make sure the pumpkin pieces are a similar size so that they cook through evenly and be careful not to overcook the pumpkin. It just needs to be a “mashable” consistency, remember, we’re not making soup!
- When straining the pumpkin, be sure to strain as much water as possible, otherwise the pumpkin will be a bit mushy. If the pumpkin does feel a bit runny, it can be thickened by adding some extra grated cheese.
So tell me, what dish do you like to prepare when you’re asked to “bring a plate”?
This must be super tasty. I agree, chopping pumpkin is a dangerous task and I’m always worried I’ll lose a finger (or two). I love how this has bacon and onion in it – wonderful flavours with pumpkin xx
It’s yummy indeed … just a simple way to jazz up some pumpkin and perfect when you need to “take a plate”! x
Sandie my mother in law taught me a great tip about pumpkin and that is poking a couple of holes in it and roasting it whole. I haven’t cooked it any other way since ?
Thanks for sharing that tip, Lorraine … it sounds so simple and I’ll definitely give it a try!