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A recipe from Edwena Mitchell – Edwena Mitchell Catering


  • butternut pumpkin – about ½ one or a very small one
  • pepper & sugar
  • 6 eggs
  • 1 cup cream
  • 1 ½ cup grated parmesan
  • Spanish onion – sliced finely
  • ½ bunch fresh sage


Pre-heat oven to about 200 °C

1. Peel pumpkin, cut in half lengthwise & scoop out seeds. Slice into 1cm or less pieces. You’ll end up with ½ moons & crescent moon shapes!!
Line your tray with glad bake, place pumpkin on, and sprinkle
liberally with fine sugar and some pepper. (Best not to use raw sugar as you will get grains of that – the fine [or castor] sugar dissolves very quickly on top of the pumpkin.)
Cook until pumpkin nicely browned at edges and soft when tested with fork or skewer. Cool slightly and take off glad bake.

2. Press the glad bake (you can re-use the glad bake that the pumpkin cooked on) into corners. Sprinkle ½ the cheese onto the glad bake.

3. Cover with onion slices, pulling the rings apart and overlapping a bit to give a bit of ‘depth’.

4. Place the roasted pumpkin slices over the onion – don’t overlap!

5. Wash and dry the sage and slice finely. Sprinkle the sage over the pumpkin – don’t be concerned that you have too much, sage is very strong when raw, but when cooked is very mild.

6. Sprinkle the remaining cheese over the two. Add a good sprinkle of pepper.

7. Mix eggs & cream well with a whisk and pour gently over the whole. Use a jug, so as to disturb as little as possible the cheese and sage over the pumpkin.

8. Cook in 180 degrees oven for about 12 mins or until golden brown and puffed up.

Serve warm or cold, as part of a meal with a salad for a light lunch, sliced into small pieces as a hand around, or part of an antipasto platter.