Wednesday, August 29, 2012

Baked pumpkin and beetroot - a side dish

Fava beans as a starter, and baked pumpkin and beetroot - that was two out of three dishes made with the produce from our allotment. I would never have figured out what to do with the pumpkin, but my friend and Enjoy Food & Travel co-writer Dagfinn Sigridsson Skoglund knew, and gave me the instructions. Here is a description illustrated by photos.
Slice one middle-sized pumpkin, remove the seeds, place slices on an oiled baking tray, then placed in a hot oven and bake until tender.
Allow pumpkin to cool down. Dice pumpkin and place in in an oven proof ceramic dish, then add salt and pepper.
Slice beetroot, and place on top, and bake until beetroot and pumpkin is lightly brown. 
And presto - pumpkin and beetroot side order ready to be served  
Other dishes made by Dagfinn S. Skoglund on Enjoy Food & Travel

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