21 may

Baked Pumpkin

Mrs Robards, Nevertire Branch

SERVES 10

1 small jap pumpkin (about 2.5 kg)

240 g (4 cups, lightly packed) fresh breadcrumbs

4 small onions, peeled and finely chopped

8 sprigs of thyme, leave finely chopped

oil, for cooking

Peel the pumpkin and cut a round from the top. Using a spoon, scrape out all the seeds. Sprinkle the inside of the pumpkin with salt then stand pumpkin for 30 minutes, with the hole facing down to drain excess liquid.

Preheat oven to 180°C.

Place breadcrumbs, onion and thyme in a bowl and mix to combine well. Season to taste with salt and pepper. Stuff the pumpkin cavity with the breadcrumb mixture.

Lightly oil the base of a 30 x 20 cm baking dish. Place pumpkin in dish, cut side up. Bake for 2 hours, or until cooked through.