- 1½ kg pumpkin
Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…
- 300ml pot double cream
- 150ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 3 garlic clove, crushed
- 2 tsp thyme leaves
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 85g grated Parmesan (or vegetarian alternative)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.
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.
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.