Buttery Pumpkin Casserole

Add this to your winter menu so you can have delicious meals on standby! Made even better with Clover Mooi River Butter.

Recipe by: Thando Manyoni
Serves: 6-8
Time: 50 minutes


  • 800g cubed pumpkin
  • 3 garlic cloves, minced
  • 50g Clover Mooi River Butter, cubed
  • 2 tbsp honey
  • Salt
  • Pepper
  • For the seed crunch:
  • 1 large egg white
  • 1 tsp garam masala
  • ½ tsp salt
  • ½ tsp cayenne pepper
  • 1/3 cup cashew nut, roughly chopped
  • 1/3 pumpkin seeds
  • 100g Clover Mooi River Butter
  • 100g feta (optional)
  • Handful fresh basil (optional)

How To Make Buttery Pumpkin Casserole

  1. Preheat the oven to 180C.
  2. Place the pumpkin and garlic in a casserole.
  3. Scatter the cubes of butter and drizzle with honey.
  4. Season with salt and pepper and bake in the oven for 25-30 minutes until soft and slightly crisp on the edges.
  5. For the seed crunch; spray a baking sheet with baking paper. Whisk the egg white, garam masala, salt and cayenne pepper in a medium bowl.
  6. Add the pumpkin seed and cashew nuts, toss to coat.
  7. Using a slotted spoon, transfer the mixture to the baking sheet allowing the excess egg to drip back into the bowl.
  8. Bake in the oven for 15-20 minutes or until crunchy. Tossing half way through cooking.
  9. In the meantime, make the brown butter by placing the butter in a saucepan and allowing to brown for 5-7 minutes.
  10. To assemble, drizzle the brown butter over the pumpkin, top with seed crunch, crumble over the feta and finish with fresh basil.

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