Stuffed baked pumpkin

Name: Stuffed baked pumpkin
Yield: 9 servings
Cuisine: Accompaniment
Ingredients: 3.00 kg pumpkin; 30.00 ml butter; 5.00 ml nutmeg grated; salt and freshly ground black pepper; 500.00 g sweetcorn; 250.00 ml cream; 60.00 ml cheddar cheese grated

9 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (7)

3.00 kg	pumpkin
30.00 ml	butter
5.00 ml	nutmeg — grated
	salt and freshly ground black pepper
500.00 g	sweetcorn
250.00 ml	cream
60.00 ml	cheddar cheese — grated

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Method:

Slice off top of pumpkin (for lid) and remove seeds. Rub inside of pumpkin with butter and sprinkle with nutmeg, salt and pepper.
Stuff with sweetcorn, cream and grated cheese. Replace lid.
Wrap in foil and bake for 1 hour over glowing coals, or until tender. (Alternatively, bake in oven at 200 ºC for about 3 hours.)
To serve, scoop out pumpkin with corn stuffing.
TOTAL KILOJOULE COUNT: 7 345 kJ (1 755 Cal). A portion: 815 kJ (195 Cal).