Tuesday, 22 October 2013

Baked butternut pumpkin with portobello mushrooms

This is quite an amazing dish- easy to make n dish up. 

I adapted the recipe from

I bought this butternut pumpkin from Fairprice. 

I also used this feta cheese for garnishing 
Ingredients :
1/4 butternut pumpkin (see picture above)
2 tablespoon of olive oil
2 cloves garlic, minced
1 sprig of Chinese parsley - chopped ( I chose only the leaves)
pinch of some salt
about 1 tsp of dried thyme (optional)
1 or more  Portobello mushroom, gill removed and cut into cubes
2 tablespoon of Kikkoman Soy Sauce
Use about 1-2 cm thickness of Feta cheese
  1. Preheat oven to 180 Celcius.
  2. Remove as much as possible the skin of the pumpkin using a peeler n also the seeds.
  3. Cut the pumpkin to 1 cm thick slices.
  4.  Mince the garlic.
  5.  Chop the parsley.
  6. Add in cubed Portobello mushroom
  7. Put inside a baking tin.
  8. Add in the olive oil, sprinkled salt, thyme (optional) and drizzle the Kikkoman Soy Sauce. Mix everything up.
  9. Bake for 30 minutes or until pumpkin is tender. I used about 25 minutes.
  10. Dish up and serve with some crumbled feta cheese.
Note : There may be some skin left on the pumpkin. 
My husband ate everything but I am a picky eater, and left some skin behind.

Before baking

After baking

Serves 2 persons.
Suggested to serve with a green salad as a meal.
Happy baking!

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