Vegetables like potatoes and pumpkin can be slow cooked very successfully. It works best with lots of butter, and of course that adds to the flavour A LOT. In this recipe, the butter helps to produce meltingly soft Butternut Pumpkin.
We began making this dish a long time ago, and it is a recipe from our Retro Recipe series – vegetarian recipes from our first blog from 1995 – 2006. It began as a quick, no fuss way to cook pumpkin while we were doing other things in and out of the kitchen, an a great vegetable to serve for Sunday lunches and winter BBQs. It has now come into its own, and we love it at any time.
Butternut Pumpkin, Slow Cooked with Lashings of Butter and Black Pepper
1 Butternut Pumpkin
50g – 60g butter for a small Butternut Pumpkin
1 onion, finely diced (optional)
Peel the pumpkin and cut into chunks. Place the pumpkin in a heavy saucepan with the butter. Sprinkle liberally with black pepper. Add the onion, if using. Cover and cook over the lowest heat possible for an hour or so until it is falling apart, as though it was mashed.
recipe notes and alternatives
Add some finely grated ginger.
You might like to try this recipe with young parsnips and swedes. I reckon they both would turn out well. Add chopped parsley when cooked.
browse other Pumpkin recipes
- Caramelised Pumpkin Risotto
- Caramelised Roast Pumpkin
- Daikon Radish with Golden Pumpkin Salad
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