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Buttercup style Pumpkin
small (about 20cm across) 2 teaspoons Olive Oil ¼ cup Coconut cream (plain cream - optional) ½ cup blanched Peanuts (chopped) 1 small Onion (chopped fine) 1 teaspoon ground Coriander seed 1 teaspoon ground Cumin seed 1 teaspoon ground Curry powder 2 teaspoons Green Peppercorns (crushed) 3 teaspoons Peanut Butter 2 teaspoons Brown Sugar ½ teaspoon Garlic Salt 1 cup fresh Coriander and Parsley mix chopped |
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Bake Pumpkin
in oven at 160-180 ° for around 40-50 minutes until soft. Saute chopped onion and chopped peanuts in olive oil. Add spices, garlic salt and fry about 5 minutes to brown and flavour. Slice top ring off the top of the pumpkin. Scoop out the seeds and discard. Scoop flesh out into a bowl, leaving the shell secure. While the pumpkin is hot, mash it together with peanut butter. Stir in sugar, coconut cream, nut mixture, green pepper, chopped coriander and parsley. Return to shell and cool to room temperature. Serve with Pita / French breads. |
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