The Gourmets' Pumpkin Bake

• prepared pumpkin↗500 g
• butter↗100 g
• chopped onions125 g
• garlic clove, chopped↗1
• carrots, chopped↗185 g
• celery, chopped↗125 g
• fresh breadcrumbs↗185 g
• dried herbs↗2 teaspoons
• salt and pepper (to season)
• pint / 450 ml plain yogurt3⁄4 pint / 450 ml
• tablespoons sesame oil↗3 tablespoons
• beaten egg1
• tablespoons chives, chopped2 tablespoons
• ounces / 125 gm hard cheese, grated4 ounces

Step-by-step instructions

1. 1

   Steam Pumpkin till just soft. Drain and set aside.

2. 2

   melt butter in pan and fry the onions, garlic, celery and carrots til soft, not browned. Add herbs and breadcrumbs. Stir to mix well, remove from heat.

3. 3

   Grease a 1.5 litre baking dish.

4. 4

   Using half of the pumpkin cover the bottom of the dish. Place the stuffing mixture on top of the pumpkin and cover with the remaining pumpkin.

5. 5

   Over low heat mix yogurt, sesame oil and cheese till cheese melts, stir in the egg. remove from heat.

6. 6

   Pour the sauce over the pumpkin, and sprinkle with the chives.

7. 7

   Bake in oven 180c till nice and golden.