Roast pumpkin with cream, thyme & Parmesan

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• Gemma

  24 September 2009

  Gemma rated and commented on this recipe

  

  I halved this recipe and ate it in a smaller sized pumpkin for my lunch. It was really good but very rich! I'd definitely enjoy eating this in a smaller portion for a starter, but I don't know how you'd manage to find pumpkins small enough to make individual servings... They'd have to be tiny! http://distractedgourmet.wordpress.com/2009/09/24/hello-autumn/

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• CharLit

  17 October 2009

  CharLit rated and commented on this recipe

  

  This was absolutely delicious! I used very small pumpkins and we had one each as a main course with a salad and a chickpea, rocket and cumin dish. However, maybe because the pumpkins were small, they both burst in the oven after about 50 minutes. Some of the cream ran out, but the loud hissing from the oven alerted me to what was happening and I was able to save the rest with tin foil tourniquets :-) - next time though I won't be roasting them as long, and maybe wrapping the bottom halves in tin foil to begin with. I used pecorino romano in stead of parmesan which was very nice. Next time I think I'll try replacing the cream with cottage cheese.

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• SnowDog

  26 October 2009

  SnowDog commented on this recipe

  I tried this recipe tonight and it's very tasty. Don't over season with salt though - the parmesan takes care of most of it!

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• Josephine

  10 November 2009

  Josephine rated and commented on this recipe

  

  Absolutely delicious!! I used little pumkins with tin foil around them just in case they split, but they didn't as I only cooked them for about 40 minutes, watching them carefully. We had them as starters and my guest just kept saying MMMMMMMMMMMM in between mouthfulls. They looked lovely sitting on the plates with the lid placed on one side. This is a favourite from now on.

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• Yum Yum

  26 October 2010

  Yum Yum commented on this recipe

  This was just superb! We added chilli, split the parmesan amount with gruyere. Simply divine...our only problem was we didn't bake enough bread! Will definitely be doing this again with the rest of our Pumpkin crop!

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• Yum Yum

  26 October 2010

  Yum Yum commented on this recipe

  This was just superb! We added chilli, split the parmesan amount with gruyere. Simply divine...our only problem was we didn't bake enough bread! Will definitely be doing this again with the rest of our Pumpkin crop!

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• MamaMoJo

  05 November 2010

  MamaMoJo rated and commented on this recipe

  

  very nice - will do again

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• CecilyBarton

  08 December 2010

  CecilyBarton rated and commented on this recipe

  

  This was completely delicious, will definitely make it again!

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• Lhea

  08 January 2011

  Lhea rated and commented on this recipe

  

  yes 100% wrap bottoms in foil - one of mine totally spilled out!

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• CecilyBarton

  03 February 2011

  CecilyBarton commented on this recipe

  This was very impressive looking and incredibly tasty. I'll definitely be making it again.

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• bettyabout

  16 June 2011

  bettyabout rated this recipe

  

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• Dessie

  02 November 2011

  Dessie rated this recipe

  

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http://www.bbcgoodfood.com/recipes/12805/

http://www.bbcgoodfood.com/recipes/12805/

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Ingredients

• 1½ kg pumpkins
• 300.0ml pot double cream
• 150.0ml milk
• 3 garlic cloves , crushed
• 2.0 tsp thyme leaves
• 85.0g grated Parmesan (or vegetarian alternative)

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 1 hr 45 mins

Vegetarian

Ingredients

• 1½ kg pumpkins
• 300.0ml pot double cream
• 150.0ml milk
• 3 garlic cloves , crushed
• 2.0 tsp thyme leaves
• 85.0g grated Parmesan (or vegetarian alternative)

342 kcalories, protein 8.0g, carbohydrate 6.0g, fat 32.0 g, saturated fat 18.0g, fibre 2.0g, sugar 5.0g, salt 0.33 g

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