Pumpkin Bake

• 1 lb pumpkin, peeled seeded and chopped
• 4 ounces butter
• 4 ounces onions, chopped
• 4 ounces carrots, chopped
• 4 ounces celery, chopped
• 6 ounces breadcrumbs
• 1 teaspoon dried herbs
• salt
• pepper
• 1/2 pint plain yogurt
• 1 tablespoon sesame seed oil
• 2 tablespoons vegetable oil
• 1 egg, beaten
• 4 ounces cheddar cheese, grated

1. Steam the pumpkin till tender; drain.
2. Melt the butter in a pan and fry the onions, carrots and celery till soft but not brown.
3. Add the breadcrumbs and herbs, season with salt and pepper. Set aside.
4. Lightly butter a baking dish, and place half of the pumpkin on the bottom.
5. Top with the vegetable mix, and, then the remaining pumpkin.
6. Mix the yogurt, oil, egg and cheese together and put in the pan in which you fried the vegetables. Cook over low heat till cheese has melted.
7. Pour the cheese mix over the pumpkin, place in over for 30 minutes, at 180u0b0C or till the cheese topping just begins to change colour.

pumpkin, butter, onions, carrots, celery, breadcrumbs, herbs, salt, pepper, yogurt, sesame seed oil, vegetable oil, egg, cheddar cheese

Taken from www.food.com/recipe/pumpkin-bake-334563 (may not work)