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