1 kg (2 lb) butternut or other smooth-skinned pumpkin
3 tablespoons butter
1 tablespoon honey
1 teaspoon ground ginger
juice of 1 large orange
shredded orange rind for garnish
3 tablespoons butter
1 tablespoon honey
1 teaspoon ground ginger
juice of 1 large orange
shredded orange rind for garnish
method
1. Cut pumpkin in 5 mm (1/4 inch) slices, remove skin and seeds.
2. Melt butter in a saucepan, add honey, ginger and orange juice.
3. Stir to combine and dip pumpkin slices in mixture.
4. Arrange pumpkin, with slices overlapping, in a buttered ovenproof dish.
5. Pour remaining orange mixture on top and cook in a hot oven 200-220°C (400-425°F) for 45 minutes until tender and top is lightly browned.
6. Baste occasionally during cooking with orange mixture.
7. While pumpkin is cooking, remove peel from orange skin with a vegetable peeler taking care not to remove pith.
8. With a sharp knife cut into fine shreds.
9. Cook in a little water until tender. Drain and rinse under cold water.
10. Garnish with orange shreds and serve with roast or grilled poultry and pork
2. Melt butter in a saucepan, add honey, ginger and orange juice.
3. Stir to combine and dip pumpkin slices in mixture.
4. Arrange pumpkin, with slices overlapping, in a buttered ovenproof dish.
5. Pour remaining orange mixture on top and cook in a hot oven 200-220°C (400-425°F) for 45 minutes until tender and top is lightly browned.
6. Baste occasionally during cooking with orange mixture.
7. While pumpkin is cooking, remove peel from orange skin with a vegetable peeler taking care not to remove pith.
8. With a sharp knife cut into fine shreds.
9. Cook in a little water until tender. Drain and rinse under cold water.
10. Garnish with orange shreds and serve with roast or grilled poultry and pork
serving amount
serves: 4-5
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