Individual pots to serve on the side of a meal.
Prep time:15 mins
Cook time:25 mins
- 500g peeled and chopped pumpkin
- 400g can Edgell Butter Beans, drained
- 1 egg, beaten
- ¼ cup fresh breadcrumbs
- 2 teaspoons butter
- Maple syrup or honey for drizzling
Cook pumpkin in boiling water or steam until tender. Mash pumpkin and drained Edgell Butter Beans together.
Stir egg into pumpkin mixture, season with salt and pepper and spoon into 4 x 1 cup ovenproof pots. Sprinkle with breadcrumbs and dot with butter.
Bake in a preheated oven at 200ºC for 25 minutes or until golden. Serve drizzled with maple syrup or honey.
For an extra flavour hit, add ½ cup cooked chopped bacon in STEP 2.