Herbed Pumpkin

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 kg pumpkin, you can use orange sweet potato instead,about 2 pound
• 2 tablespoons butter (approx)
• 1 teaspoon dried herbs
• salt & fresh ground pepper
• 2 cups chicken stock
• 1 teaspoon sugar (optional)

Recipe

• 1 chop your pumpkin into cubes, (any size up to 1", but they have to be even, or some won't cook!) enough to cover the bottom of the frypan in a single layer.
• 2 melt about 100gr butter, add pumpkin, and coat in butter.
• 3 sprinkle with mixed herbs, (about a good teaspoon, or to taste) and a little salt and pepper.
• 4 if the pumpkin isnt very sweet, you can sprinkle with the sugar.
• 5 shake the pan to stop the pumpkin from sticking, and when the cubes start to colour, add 1 cup chicken stock.
• 6 enough to come about half way up the pumpkin.
• 7 cover and turn heat right down.
• 8 shake the pan occasionally, and check every few minutes, add a little more stock or water if necessary.
• 9 when the pumpkin is cooked, turn off heat.
• 10 when you are ready to serve, put the pan over very high heat, take the lid off and let all the liquid evaporate, and the bottom of the pumpkin brown a little, (or burn if you like it that way!).