1 cup cooked rice
1kg butternut pumpkin, peeled and diced
2 eggs, lightly beaten
1 tablespoon fresh sage leaves, roughly chopped
1/2 cup cooking cream
2 tablespoons grated parmesan
1. Preheat oven to 200 C. Lightly grease a 23cm pie plate. Press the cooked rice into the base of the pan.
2. Steam pumpkin until tender, then mash. Add the eggs, sage, cream and parmesan. Season to taste with salt and pepper.
3. Pour mixture into the pie plate. Bake for 40 min. Serve with mixed salad.