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Safely light pumpkins

Pumpkin Australia Recipes

Hope these are different for you: I have concentrated on main course

pumpkin recipes, let me know if you prefer something different:

Contributed by: Wendy Staynor, the Australian Pumpkin Lady

Quick Sauteed Pumpkin

1 medium butternut pumpkin

2 oz butter or margarine

2tablespoons finely chopped parsley

1/2 teasp salt

1/4 teasp ground nutmeg

1/4 teasp black pepper

Cut pumpkin in 1/4" slices, peel, remove seeds and fibre. Melt butter

in large frying plan, add pumpkin slices and salt. Cover and cook on

moderate heat 20 minutes or until tender, turning slices frequently.

Season before serving.

Boiled Pumpkin in Wine

2 tablespoons soy sauce

2 tablespoons white wine

21/2 cups soup stock or water

1 lb peel pumpkin, seeds removed, cut into 1" cubes

Bring wine, sugar, soy sauce and stock to boil. Add pumpkin, return to

boil, cover, reduce heat and simmer until tender, 10-15 minutes. Drain

and serve hot with or without cooking liquid.

Potato Pumpkin Cakes

1 potato sized piece peeled pumpkin

1 large potato

1 egg

1 small onion

1 tablespoon oil

1 clove crushed garlic

1 tablespoon light soy sauce

pinch pepper

1 tablespoon chopped parsley

Peel potato and grate, place in colander, rinse in cold water, squeeze

out liquid by pressing with wooden spoon. Grate pumpkin, grate peeled

onion. Mix all vegetables with garlic, soy sauce, pepper and parsley.

Shape into patties.

Heat oil in frying plan and cook patties about 2 minutes or until set

and golden. Turn and brown other side. Reduce heat and cook 3-4

minutes, turning once. Serve hot as a vegetable or as a light lunch

with salad.

I have a recipe similar in my book, but it does not have the garlic, soy

sauce or parsley, and I just cook until golden, and then drain off

excess oils, and serve. It is very yummy, and has proven to be very

popular.

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