Roast pumpkin with cream, thyme & Parmesan

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1. Video tutorial: Crushing garlic

1. Heat oven to 150C/130C fan/gas 2. Cut lid off pumpkin and scoop out seeds and strands. Put the pumpkin on a baking tray. Meanwhile, heat the cream, milk, garlic and most of the thyme, with plenty of seasoning. When hot, pour into the pumpkin and stir in 50g of the Parmesan. Put on the lid.
2. Bake for 1½ hrs, take from the oven, then turn up the heat to 200C/180C fan/ gas 6. Remove the lid, sprinkle with pepper and the rest of the cheese, then bake for 15 mins more until golden. Scatter over the remaining thyme leaves. Scoop the pumpkin flesh into bowls with the cheesy cream and serve with crusty bread as a starter.

Using squash

As a smart prepare-ahead starter or side, make this roast pumpkin dish using much smaller squash and serve each guest their own one, as in the photograph above.

342 kcalories, protein 8g, carbohydrate 6g, fat 32 g, saturated fat 18g, fibre 2g, salt 0.33 g

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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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Ingredients

• 1½ kg pumpkins
• 300ml pot double cream
• 150ml milk
• 3 garlic cloves , crushed
• 2 tsp thyme leaves
• 85g grated Parmesan

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook min 1 hr 45 mins

Vegetarian

Ingredients

• 1½ kg pumpkins
• 300ml pot double cream
• 150ml milk
• 3 garlic cloves , crushed
• 2 tsp thyme leaves
• 85g grated Parmesan

342 kcalories, protein 8g, carbohydrate 6g, fat 32 g, saturated fat 18g, fibre 2g, salt 0.33 g

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