Creamy Pumpkin, Parmesan & Herb Bake carey-blog October 21, 2020 Prep Time: 15 minutes Cooking Time: 50 minutes Serves: 4 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 meat dish. Creamy Pumpkin, Parmesan & Herb Bake Ingredients 1 small to medium pumpkin, sliced into wedges handful of sage leaves and rosemary sprigs 2 garlic cloves, chopped 30 g butter, cut into cubes +- 80 ml stock or water Freshly ground salt and pepper ½ c ( 125 ml) cream ¼ c (125 ml) finely grated parmesan a drizzle of olive oil Method Preheat to oven to 200°C. 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 pumpkin is tender. Add the cream and sprinkle with parmesan. Season once more and drizzle with olive oil. Sprinkle with remaining herbs. Roast uncovered for +- 20 minutes or until golden and bubbling. You should have tender & sweet pumpkin with just enough deliciously savoury cream sauce. Leave a Reply Cancel ReplyYour email address will not be published.CommentName* Email* Website Save my name, email, and website in this browser for the next time I comment.