20 September, 2015
Spiced Pumpkin in Cream Sauce
Spiced Pumpkin in Cream Sauce
Serves: 4-6 sides
Ingredients:
- 200g butternut pumpkin
- 1/4 cup phillys cooking cream
- 1/2 teaspoon all spice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground ginger
- Salt & pepper, to taste
Method:
- Prepare your pumpkin by cutting into 1.5cm cubes and steam the pieces of pumpkin until almost cooked through.
- Remove from the heat and place in the fridge to stop the cooking process.
- In a medium saucepan over medium heat add all the other ingredients, use a whisk to infuse all the spices through the cooking cream
- When the sauce reaches a gentle simmer add the pumpkin into the sauce, keep at a medium heat and stir gently until the pumpkin has reheated and finished cooking through.
Recipe Notes:
- To be stored covered in the fridge for a maximum of 2 days
- This recipe is not freezer friendly
- Left overs are delicious slightly mashed cooked in puff pastry triangles, the puff pastry triangles are freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.