Recipe by Janet Milburn
"Use that extra pumpkin to make a rich and buttery side dish with a delicious crusty coating."
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salt and pepper to taste
My husband and I grew blue pumpkins in our garden this year and I have been looking for pumpkin recipes ever since. I made this dish for 2 Thanksgiving dinners that I attended and everyone LOVED it so much. Thank you for posting such an easy and delicious recipe!!!
I don't know what sort of pumpkin I bought but it was torture to clean and cut it. However, the finished product was good; sweet and savoury at the same time. But it's a little too ordinary for a meal. Great as a snack while watching TV or reading a book.
Delicious recipe - my kids loved them. I added sweet potato and potato to the mix, and used wholemeal flour which gave it a little extra crunch. Great way to get kids to eat their veges!
You've got to try this! It's great.
Ok, if you like pumpkin, this is really good. My family didn't like pumpkin, their loss! A great way to use fresh pumpkin.......
I was quite impressed with this simple idea. It really was quite good. Even my fussy 9 year old liked it. It is sweet and very filling because of the fiber. I will make it part of our regular meals.
Very easy, surprisingly sweet taste.
This is really yummy. My kids don't like it but my husband and I ate the whole thing. I use olive oil instead of butter, and I added sweet paprika and garlic powder too. Similar to sweet potato fries. I left the pieces in the ziploc bag while doing other things and it started to get a little watery, but I proceeded to cook the pieces and they turned out fine. Will definitely make again. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 61
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