Pumpkin side dish

Recipe from: 5/22/1997 12:00:00 AM
Ingredients 11
Servings 10
Time

Ingredients

  • 1
    kg
    Boer pumpkin or butternut, peeled and cubed
  • 45
    ml
    margarine
  • 125
    ml
    sherry
  • 30
    ml
    soft brown sugar
  • 5
    ml
    cinnamon
  • 1
    ml
    ginger
  • pinch salt
  • 2
    ml
    vanilla essence
  • 250
    ml
    cream
  • 250
    ml
    yoghurt
  • 6
    egg whites
 

Method

45 min
 
Preheat the oven to 160 ºC (325 ºF). Spray a large ovenproof dish with non-stick spray. Boil the pumpkin in salted water until tender. Reserve 250 ml (1 c) of the water and drain the pumpkin well. Mash. Return the reserved pumpkin water to the saucepan, add the margarine, sherry and brown sugar and heat until the margarine has melted. Mix with the pumpkin purée, stirring until smooth. Add the cinnamon, ginger, pinch salt and vanilla essence and mix well. Add the cream and yoghurt and mix. Whisk the egg whites until stiff peaks are formed and lightly fold into the pumpkin mixture. Turn into the prepared dish and bake for 45 minutes or until set. Serve as a side dish. Serves 10.
 

Read more on: bake
 

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