Main Dishesbitsofcarey
Creamy Pumpkin, Parmesan & Herb Bake
I think this may be my last pumpkin recipe for the month of October, but I can't promise anything ;-) This Creamy Pumpkin, Parmesan & Herb Bake is such a simple recipe and works a dream in a casserole dish. A glorious one-pan wonder! The pumpkin is literally cut into wedges with skin and seeds intact and roasted (lid on) with a few knobs of butter, a splash of stock or water and aromatics until tender. Then it is just a matter of adding cream, parmesan and a few more herbs before roasting until golden and bubbling. Delicious as a vegetarian meal served with a side salad or as a brilliant side to a meat dish.
👥 4 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 15 min🔥 Cook: 50 min👤 Carey Erasmus📖 bitsofcarey
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- baking dish
📝 Preparation Steps
1
Preheat to oven to 200°C.
2
Arrange the pumpkin wedges in a shallow casserole or baking dish. Sprinkle with herbs, garlic and cubes of butter. Add stock or water and season well. Cover and bake for +- ⏱️ 30 minutes or until the pumpkin is tender.
butter (cut into cubes)30 gstock or water80 ml
3
Add the cream and sprinkle with parmesan. Season once more and drizzle with olive oil. Sprinkle with remaining herbs.
cream125 ml
4
Roast uncovered for +- ⏱️ 20 minutes or until golden and bubbling.
5
You should have tender & sweet pumpkin with just enough deliciously savoury cream sauce.
cream125 ml
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