Roast pumpkin with cream, thyme & Parmesan

Roast pumpkin with cream, thyme & Parmesan

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(13 ratings)

Prep: 10 mins Cook: 1 hr, 45 mins

Easy

Serves 6
This impressive-looking dish makes a wonderful starter for a dinner party

Nutrition and extra info

  • Vegetarian

Nutrition:

  • kcal342
  • fat32g
  • saturates18g
  • carbs6g
  • sugars5g
  • fibre2g
  • protein8g
  • salt0.33g
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Ingredients

  • 1½ kg pumpkin
    Pumpkin

    Pumpkin

    pump-kin

    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 300ml pot double cream
  • 150ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 3 garlic cloves, crushed
  • 2 tsp thyme leaves

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 85g grated parmesan (or vegetarian alternative)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  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.

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Comments, questions and tips

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16.59
6th Nov, 2016
5.05
Delicious soup. Second time round with this recipe, I added some diced smoked bacon and sage croutons to the soup: dry fry a rasher or two of chopped smoked bacon and when crisped and fat rendered add some torn sage leaves for the last minute. Sprinkle a few spoonfuls onto the top of each little pumpkin. Even more delicious!
josettehammenbo...
10th Nov, 2014
5.05
To be honest I was a bit nervous doing it for the first time when we had invited some guests over at our house. I had no idea how it was going to turn out and I had even prepared the wrong plates to serve it in! The result was divine. Mine didn't leak that much but I assume it's a natural thing as the skin cracks a bit from baking. It was a great hit.
Mrsbeard
28th Dec, 2013
Raging success! The only reason one of mine leaked was because I had to chop a bit off the bottom to make it stand up. Guests totally impressed though. Minimum effort for maximum wow factor. What's not to love?
simonbuysellit
19th Dec, 2012
anyone know if i can find pumpkins for christmas? would be great for xmas eve me thinks.
-clare-
5th Nov, 2012
5.05
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.
miss_martha
31st Oct, 2012
Delicious! I made it tonight (Halloween) with smoked cheddar. Had it with chilli bread to dip in, really good.
claupatra's picture
claupatra
27th Oct, 2012
Delicious!! And so easy to make! Thanks BBC Good Food :)
adelaidefreville
7th Apr, 2012
5.05
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!
cecilybarton
3rd Feb, 2011
5.05
This was very impressive looking and incredibly tasty. I'll definitely be making it again.
lhea-ibiza
8th Jan, 2011
4.05
yes 100% wrap bottoms in foil - one of mine totally spilled out!

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