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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• sabine

  07 April 2012

  sabine rated and commented on this recipe

  

  Beautiful and delicious! First attempt with double cream and Parmesa, and second one with coco milk and curry paste (Rogan Josh): both are very good. And a wow factor when you bring it on the table!

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• claupatra

  27 October 2012

  claupatra rated and commented on this recipe

  

  Delicious!! And so easy to make! Thanks BBC Good Food :)

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• martha

  31 October 2012

  martha commented on this recipe

  Delicious! I made it tonight (Halloween) with smoked cheddar. Had it with chilli bread to dip in, really good.

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• Clare

  05 November 2012

  Clare rated and commented on this recipe

  

  This is absolutely delicious & ridiculously easy to make! I used mini squashes & munchkins which even my veggie averse hubby enjoyed eating. I used tin foil as a precaution, only 1 leaked a little & I was then able to tip the cream back into the squash from the foil.

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• simonbuysellit

  19 December 2012

  simonbuysellit commented on this recipe

  anyone know if i can find pumpkins for christmas? would be great for xmas eve me thinks.

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Ingredients

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

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

342 kcalories, protein 8g, carbohydrate 6g, fat 32 g, saturated fat 18g, fibre 2g, sugar 5g, salt 0.33 g

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