Baked Pumpkin in Tomato Sauce


Ingredients:600g pumpkin,  500g tomato,  100g white mushrooms,  30g butter, chopped cheese


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

Group B : 1 tbsp. dried herbs, 2 tbsp. olive oil, some salt


For the sauce :

  1. Finely chop the tomatoes and mushrooms.
  2. Heat wok with butter. Pan-fry mushrooms until fragrant. Add tomatoes and cook until tomatoes are soft.
  3. Put the tomato mixture in a small pot. Add seasoning in Group A and bring to the boil. Let simmer on low heat for 30-40 minutes or until thick.

For the pumpkin:

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


  1. Keep stirring while making the sauce, or else it will stick to the bottom of the skittle.
  2. Prepare a bigger portion and keep some for later use. This sauce works well with spaghetti and pizza.


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