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| buttercup Burgess |
I like the taste of butternut squash, but it takes too long to ripen, not really suitable in my area. This year changed
to grow small pumpkin Buttercup Burgess, planted in June and the first one
ripen now, has sweet nutty dense texture.
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| buttercup Burgess |
1. Cut into wedges with skin on, bake at
170˚C for 35 minutes. Can keep in the fridge for a few days to be used in
various manners.
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| pumpkin and okra salad in lemongrass yogurt sauce |
2. For lemongrass yogurt sauce, smash the soft
middle part of lemongrass, add yogurt, lemon juice, salt and brown sugar to
taste.
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