Wednesday, March 14, 2012

Roast Pumpkin With Cream & Herb.

Wow your guests with a whole pumpkin filled with creamy, cheesy, herby sauce. It's easy, looks great and the flavours are heavenly yummy.


1 whole pumpkin (1.5kg), lid cut off and reserved, seeds and sinew scooped out and discarded
300ml thickened cream
1/2 cup (125ml) milk
3 garlic cloves, crushed
2 tsp Rosemary leaves
1 cup (80g) grated Parmesan
Crusty bread, to serve

1. Preheat oven to 150C. Place pumpkin on a baking tray.
2. Heat cream, milk, garlic and half of Rosemary in a saucepan on medium-low, until just simmering. Add half of cheese and season. Pour into pumpkin and replace lid.
3. Bake for 1 hour 30 minutes, until pumpkin tender. Remove from oven. Increase oven temperature to 200C. Remove pumpkin lid. Sprinkle over remaining cheese and season with pepper. Bake for 15 minutes, without pumpkin lid, until cheese has melted.
4. Scoop pumpkin flesh and cheesy cream into bowls and serve with crusty bread.

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