Vegetables like potatoes and pumpkin can be slow cooked very successfully. It works best with lots of butter. In this recipe, the butter helps to produce meltingly soft butternut pumpkin.
This recipe is part of our Retro series. Feel free to browse recipes from our Retro Recipes series. You might also like our Pumpkin recipes here and here. Or you might like to browse Slow Cooked recipes here and here. Check out our easy Winter recipes here and here.
|1 butternut pumpkin||lots of butter||black pepper|
|1 onion, diced (optional)|
Peel the pumpkin and cut into chunks. Place in a saucepan with the butter – be very liberal with the butter. For a smallish butternut, use 50g – 60g butter. Sprinkle liberally with black pepper. Add the onion, if using. 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.
browse some of the Pumpkin recipes
- Caramelised Pumpkin Risotto
- Caramelised Roast Pumpkin
- Daikon Radish with Golden Pumpkin Salad
- Plain Kuzhambu (Kottu Kuzhambu): A South Indian Vegetable Wet Curry