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Happy thanksgiving, have some pumpkin
Nov. 25th, 2010 08:50 amI have a bunch of leftover pumpkin mush, so I am thinking of modifying this recipe.
It's from "Simple Cooking" by John Thorne. It has lots of garlic and also Parmesan.
Pumpkin Tian
One 3-4 lb pumpkin
1/2 cup flour
6 cloves of garlic, minced
1 teaspoon fresh thyme (or 1/4 teaspoon dry)
2 Tablespoons grated Parmesan cheese
1/4 cup olive oil
salt and pepper
Preheat oven to 325 degrees. Remove seeds, string and rind from pumpkin and cut into 3/4 inch cubes. Toss cubes in a colander with flour so the cubes are coated but the excess flour escapes. Coat the inside of a casserole dish with half the olive oil, add the pumpkin and other ingrediants and toos to mix. Drizzle the rest of the oil on top. Bake for 2 to 2 1/2 hours. The top with get brown and caramelized and the inside will melt in your mouth.
It's from "Simple Cooking" by John Thorne. It has lots of garlic and also Parmesan.
Pumpkin Tian
One 3-4 lb pumpkin
1/2 cup flour
6 cloves of garlic, minced
1 teaspoon fresh thyme (or 1/4 teaspoon dry)
2 Tablespoons grated Parmesan cheese
1/4 cup olive oil
salt and pepper
Preheat oven to 325 degrees. Remove seeds, string and rind from pumpkin and cut into 3/4 inch cubes. Toss cubes in a colander with flour so the cubes are coated but the excess flour escapes. Coat the inside of a casserole dish with half the olive oil, add the pumpkin and other ingrediants and toos to mix. Drizzle the rest of the oil on top. Bake for 2 to 2 1/2 hours. The top with get brown and caramelized and the inside will melt in your mouth.
