Pumpkin Squash Dish

(Serves 2)

  • 2 small pumpkins

  • 4 cups of sweet potato (large dice)

  • 2 cups of carrot (medium dice)

  • 2 cups of butternut squash (large dice)

  • 1 cup of Lee Kum Kee hoisin sauce

  • 2 tbsp of ginger (grated)


  • Carve and hollow out pumpkins; set tops aside

  • Cut and sauté sweet potatoes and carrots for 2-3 minutes or until tender

  • Toss squash, sweet potatoes with Lee Kum Kee hoisin sauce and ginger in a bowl

  • Place vegetables in pumpkins and bake for 350 F for 40 minutes to 1 hour or until pumpkins are tender

  • Place tops back on pumpkins and enjoy!