serves
2-4
prep
5 minutes
cook
2:05 hours
serves
2-4
people
preparation
5
minutes
cooking
2:05
hours
Stream free On Demand
Butter
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- ½ butternut pumpkin
- 50 g butter
- salt, to taste
- handful of curry leaves (optional, see Note)
- ¼ tsp grated lemon rind
- ¼ tsp ground black pepper, plus extra to serve
- ½ lemon, cut into wedges
- ¼ cup thick Greek yoghurt
Serves 2-4 as a side dish.
Instructions
- Preheat the oven to 200°C. Place the pumpkin, skin and all in a baking dish and roast uncovered for 2 hours.
- When the pumpkin is ready, heat the butter in a small saucepan until hazelnut brown. Add the curry leaves and lemon rind, then the black pepper and squeeze in a couple of wedges of lemon.
- Remove the pumpkin from the oven and place on a serving plate. Top with the thick yoghurt, then spoon over the butter. Season well with salt and extra pepper and serve with the remaining lemon wedges.
Note
• You can leave out the curry leaves if you prefer, or use sage instead.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Butter
