Baked Pumpkin in Tomato Sauce



600g pumpkin, 500g tomatoes, 100g white mushrooms, 30g butter, some chopped cheese


Group A: 0.5 can of tomato paste, 0.25 pcs brown slab sugar, 0.75tsp salt

Group B: 1 tbsp dried herbs, 2 tbsp olive oil, a touch of salt


For the sauce:

  1. Finely chop the tomatoes and mushrooms
  2. Heat wok with butter, pan-fry mushrooms until fragrant; add tomatoes and str-fry until softened
  3. Put the tomato mixture in a small pot, add Group A seasoning and bring to a boil; let simmer on low beat for 30-40 minutes to reduce the sauce

For the pumpkin

  1. Wash pumpkin and cut into slices
  2. In a baking tray, mix and toss well the pumpkin slices with Group B seasoning
  3. Mix half of the tomato paste with pumpkin slices and put the other half on top
  4. Preheat oven to 180 C; roast for 30 minutes
  5. Keep stirring them until pumpkin softens; sprinkle cheese when done
  6. Continue to bake until cheese turns golden brown


  • Keep stirring while reducing the sauce to prevent it from sticking to the bottom of the pan
  • Make more of the sauce and keep for later use, this sauce works well with spaghetti and pizza


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