Pumpkin (or squash) as Pudding
This recipe was contributed by Libiya Mircheva for our recipe competition in 2011, and we are pleased to say it was the winning entry!
Chop the body into even sizes (leaving the skin on), scoop out the seeds. Layer the chunks upside down (skin upwards) in a cooking pot, add a little water (3″) or place them on a rack so they steam up. Remove when soft then place them on a baking tray (skin down). Sprinkle over sugar (or honey) and pieces of walnut. Bake til golden crust has formed (10-15 mins max). Enjoy with friends (or keep it all to yourself because its yummy!!)
