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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.

Recipe from Good Food magazine, October 2009

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A star rating of 4.7 out of 5.16 ratings
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