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Roast pumpkin with cream, thyme & Parmesan

Roast pumpkin with cream, thyme & Parmesan

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Rating: 5 out of 5.15 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal342
fat32g
saturates18g
carbs6g
sugars5g
fibre2g
protein8g
low insalt0.33g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, October 2009

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Overall rating

Rating: 5 out of 5.15 ratings
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