Roast pumpkin with cream, thyme & Parmesan

Name: Roast pumpkin with cream, thyme & Parmesan
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 6
Cuisine: Global
Ingredients: 2 kgs pumpkin; 300 milliliters pot double cream; 150 milliliters milk; 3 garlic cloves, crushed; 2 teaspoons thyme leaves; 85 grams grated parmesan (or vegetarian alternative)

Roast pumpkin with cream, thyme & Parmesan might be a good recipe to expand your side dish recipe box. Watching your figure? This gluten free and primal recipe has 311 calories, 9g of protein, and 23g of fat per serving. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up pumpkin, thyme leaves, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 55 minutes. Honey and Thyme Ice Cream with Candied Thyme, Pumpkin Ravioli with Parmesan Sage Cream Sauce #PumpkinWeek, and Parmesan and Thyme Crackers are very similar to this recipe.

Instructions

Heat oven to 150C/130C fan/gas

Equipment you will use

Oven

Cut lid off pumpkin and scoop out seeds and strands.

Ingredients you will need

Pumpkin

Seeds

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.

Ingredients you will need

Seasoning

Parmesan

Pumpkin

Garlic

Cream

Thyme

Milk

Equipment you will use

Baking Pan

Bake for 1 hrs, take from the oven, then turn up the heat to 200C/180C fan/ gas

Equipment you will use

Oven

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.

Ingredients you will need

Crusty Bread