Name: Roast pumpkin with cream, thyme & Parmesan
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Yield: 6
Cuisine: British
Ingredients: 1 ½kg pumpkin; 300ml pot double cream; 150ml milk; 3 garlic cloves crushed; 2 tsp thyme leaves; 85g grated parmesan (or vegetarian alternative)

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Roast pumpkin with cream, thyme & Parmesan

Roast pumpkin with cream, thyme & Parmesan

Good Food team

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Serves 6

Easy

Prep: 10 mins

Cook: 1 hr and 45 mins

A star rating of 4.5 out of 5.18 ratingsRate

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

Vegetarian

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Roast fillet of beef with shallot & mushroom sauce

A star rating of 4 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

1 ½kg pumpkin
300ml pot double cream
150ml milk
3 garlic cloves

crushed
2 tsp thyme

leaves
85g grated parmesan

(or vegetarian alternative)

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Nutrition: per serving

kcal342
fat32g
saturates18g
carbs6g
sugars5g
fibre2g
protein8g
salt0.33g

low

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 4.5 out of 5.18 ratings

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