Unpeeled butternut pumpkin in creamy ginger sauce

Unpeeled butternut pumpkin in creamy ginger sauce

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November 22, 2014

  • Cook: 3 hrs
  • Yields: 6


Unpeeled pumpkin

1/2 cup of water or vegetable stock

1/2 milk

1/2 cup cream

1/2 tsp ginger

2 tbsp of chives fresh


1Slice pumpkin to your thickness, not too thick as it will take long to cook.

2Add water or stock, cook till soft but still keeping its shape.

3Make a ginger creamy sauce using milk, cream, ginger or ginger powder, chives, and cornflour

4Combine and put in microwave to thicken sauce, only a few minutes.

5When pumpkin is cooked add to a serving dish and pour over thickened cream.

6May garnish with some chives on top

Submitted by Sherrie Sutcliffe


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