Creamy Baked Pumpkin
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pumpkin (se), butternut or Hokaido
- 1 teaspoon, heaped coriander, crushed
- 1 chilli pepper (s), dried, crumbled
- 7 sprigs thyme, leaves plucked
- salt
- Pepper from the grinder
- olive oil
- Nutmeg, freshly grated
- 250 g cream
- 0.5 ½ glass white wine
- 2 handfuls parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C top / bottom heat.
- Peel and core the pumpkin and cut into 2 cm wide strips. Mix in a bowl with the coriander seeds, chili peppers, thyme, salt, pepper and a good dash of olive oil. Then layer in a gratin dish so that everything is well distributed. The size of the gratin dish depends on the amount of pumpkin. Cover the pan with a wet sheet of baking paper or aluminum foil and bake for about 25-30 minutes, until the pumpkin is a little soft.
- In the meantime, rub the nutmeg into the cream and mix it with the wine, salt, pepper and half of the parmesan.
- Cover the oven pan, pour the cream mixture over the pumpkin and sprinkle with the remaining cheese. Bake for another 10 minutes until it bubbles nicely and the cheese is well browned.
- Also tastes great with a mix of pumpkin and carrots.
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