PUMPKIN BAKE
Parboil the cubed pumpkin or squash in salt water until slightly softened. Drain then place in a buttered casserole with sliced onion and COTSWOLD NATURAL or cubed ST. AGNES. Drizzle with melted butter or olive oil and bake in a hot oven until the pumpkin is cooked and the cheese nicely browned. Cooked rice may be added to the casserole for a more substantial dish.
PUMPKIN BAKE
Parboil cubed pieces of pumpkin or squash 8-10 minutes until slightly softened. Drain well and transfer to a shallow buttered dish .Add sliced onion , crushed garlic, crushed coriander seed, and fennel seed. Season with sea salt and freshly ground pepper. Gently melt COTSWOLD NATURAL cheese with some cream and spread over pumpkin. Drizzle olive oil or melted butter over and bake in a hot oven until nicely browned.