Beer makes batters better, meat more tender, and sauces more flavorful.
Curried Pumpkin Pots
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- #127455
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 1/2 pounds butternut squash, peeled and cut into half-inch slices
1 large leek, cleaned, with most of the green removed, halved lengthwise
3 green apples, peeled, cored and halved
olive oil spray
10 miniature pumpkins, such as Jack-Be-Little or Wee-B-Little varieties
1/2 teaspoon curry powder
1/2 cup butter
2 tablespoons heavy cream
2 tablespoons butter
1 teaspoon curry powder
salt and pepper to taste
directions
Preheat oven to 450 degrees F.
Prepare squash, leek and apples; spray baking sheet with olive oil and lay out the vegetables. Spray vegetables lightly and roast 30 minutes.
Meanwhile, slice off tops of pumpkins with a sharp knife, scrape them out cleanly and clean lids. Combine the 1/2 teaspoon curry powder with 1/2 cup butter and rub insides of the pumpkins with the mixture. Set aside.
Place all roasted vegetables in food processor; add cream, butter and remaining teaspoon of curry powder. Process until smooth; season with salt and pepper to taste.
Fill each pumpkin, replace lids and set aside until ready to bake. Bake at 400 degrees F for 30 minutes or longer, until pumpkins feel tender when lightly squeezed. Serve.
Recipe Source: "Autumn from the Heart of the Home" by Susan Branch
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Cookdelicious
nutrition data
Nutritional data has not been calculated yet.
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