INGREDIENTS:
500g peeled and chopped pumpkin
300g can Edgell Butter Beans, drained
1 egg, beaten
2 tablespoons reduced fat cream
¼ cup fresh breadcrumbs
2 teaspoons reduced fat margarine
Maple syrup for drizzling
METHOD: 1. Cook pumpkin in boiling water or steam until tender. Mash
pumpkin and drained Edgell Butter Beans together.
2. Stir egg and cream into pumpkin mixture, season with salt and
pepper and spoon into 4x1 cup ovenproof pots. Sprinkle with breadcrumbs
and dot with butter.
3. Bake in a preheated oven at 200ºC for 25 minutes or until
golden.
Low
in fat
