Pumpkin & Salami Cheese Bake

Name: Pumpkin & Salami Cheese Bake
Yield: 4 servings
Cuisine: British
Ingredients: About 600g Pumpkin; 80 g Hungarian Salami; Salt & Pepper; 150-200 ml Sour Cream; 1-2 tablespoons Milk *optional; Butter OR Oil to grease the baking dish; 1 cupful shredded Tasty Cheese (Cheddar Cheese); 1 tablespoon chopped Parsley

Hiroko Liston @hirokoliston

Melbourne, Australia

Leftover Salami and Sour Cream, that’s what I wanted to use up today. I instantly thought of cooking ‘Hungarian Salami, Boiled Eggs & Potato Sour Cream Bake’, but I decided to use Pumpkin. I didn’t want to bother making Boiled Eggs. So, what I did was very simple as you can read below. The result was amazing.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

About 600g Pumpkin
80 gHungarian Salami
Salt & Pepper
150-200 mlSour Cream
1-2 tablespoonsMilk *optional
Butter OR Oil to grease the baking dish
1cupful shredded Tasty Cheese (Cheddar Cheese)
1 tablespoonchopped Parsley

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Steps

1

Preheat oven to 200°C. Grease a baking dish with a small amount of Butter OR Oil.
2

If the Sour Cream you use is thick, mix with 1 to 2 tablespoons Milk to loosen, so that it would be easy to pour it over the Pumpkin.
3

Remove tough skin of Pumpkin, cut into 1cm thick slices in the size that is easy to arrange in the baking dish. Thinly slice Salami.
4

Evenly arrange Pumpkin and Salami in the prepared baking dish. Sprinkle with Salt and Pepper and drizzle Sour Cream mixture over.
5

Cover with aluminium foil and bake for 40 minutes. Remove the foil, cover with the shredded Tasty Cheese, and bake at 180℃ for further 20 minutes or until Pumpkin is soft and top is golden.
6

Sprinkle with chopped Parsley and serve.