Step by step recipe:
- 15 min.
- 5 min.
- 3 min.Preheat the oven to 360°F (180°C).
Spread the potimarron chinks in an oven-proof dish.
- 2 min.Pour 400 ml poultry cooking juices over.
- 40 min.Cook for about 40 minutes until the potimarron is tender.
- Serve on its own, or to accompany poultry or other meat.
Remarks:The amounts in this recipe are for guidance only, so do adapt them to suit whatever you have available.
If you do not have any thyme, use mixed herbs (or herbes de Provence). The poultry jus can be substituted with a different meat jus, or even vegetable or chicken stock.