Roast pumpkin with cream, thyme & Parmesan

Gluten Free
Popular
Health score
16%
Roast pumpkin with cream, thyme & Parmesan
115 min.
6
310kcal

Suggestions


If you're searching for a dish that warms the soul and dazzles the palate, look no further than this Roast Pumpkin with Cream, Thyme & Parmesan. Perfectly balanced and utterly indulgent, this side dish promises to elevate any meal, making it a popular choice among family and friends. Imagine a beautifully roasted pumpkin, its sweet, tender flesh complemented by creamy richness and aromatic thyme, all topped with a generous sprinkling of golden, bubbling Parmesan cheese.

This recipe offers more than just delightful flavors; it also caters to dietary needs, being gluten-free and suitable for various occasions. Whether you're hosting a cozy dinner party or simply nurturing your family with something special, this dish fits the bill. With a preparation time of just 115 minutes, you can easily incorporate this velvety delight into your menu, providing a hearty side that pairs perfectly with any main course.

As your kitchen fills with the comforting aromas of garlic and herbs, you’ll find yourself eager to dive into this culinary creation. The roast pumpkin serves not only as a feast for the taste buds but also as a stunning centerpiece for your dining table. So gather your loved ones, pour a glass of wine, and savor the rich, creamy goodness of this luxurious yet simple dish that is sure to become a staple in your household.

Ingredients

  • 1.5 kg pumpkin 
  • 300 ml double cream 
  • 150 ml milk 
  •  garlic clove crushed
  • tsp thyme leaves 
  • 85 parmesan grated (or vegetarian alternative)

Equipment

  • bowl
  • oven
  • baking pan

Directions

  1. Heat oven to 150C/130C fan/gas
  2. Cut lid off pumpkin and scoop out seeds and strands.
  3. 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.
  4. Bake for 1 hrs, take from the oven, then turn up the heat to 200C/180C fan/ gas
  5. 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.

Nutrition Facts

Calories310kcal
Protein12.22%
Fat63.32%
Carbs24.46%

Properties

Glycemic Index
35.33
Glycemic Load
11.53
Inflammation Score
-10
Nutrition Score
17.820434715437%

Flavonoids

Apigenin
0.01mg
Luteolin
4.2mg
Myricetin
0.02mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:309.52kcal
15.48%
Fat:22.9g
35.24%
Saturated Fat:14.51g
90.66%
Carbohydrates:19.9g
6.63%
Net Carbohydrates:18.58g
6.76%
Sugar:9.74g
10.82%
Cholesterol:69.56mg
23.19%
Sodium:253.11mg
11%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.95g
19.9%
Vitamin A:22187.1IU
443.74%
Calcium:288.94mg
28.89%
Vitamin C:23.7mg
28.72%
Potassium:957.13mg
27.35%
Vitamin B2:0.46mg
26.77%
Phosphorus:266.11mg
26.61%
Vitamin E:3.16mg
21.05%
Manganese:0.35mg
17.33%
Copper:0.33mg
16.69%
Iron:2.24mg
12.44%
Vitamin B6:0.22mg
10.91%
Magnesium:43.65mg
10.91%
Folate:43.17µg
10.79%
Vitamin B1:0.16mg
10.54%
Vitamin B5:1.04mg
10.44%
Zinc:1.44mg
9.59%
Selenium:6.15µg
8.78%
Vitamin B3:1.61mg
8.07%
Vitamin D:1.16µg
7.73%
Vitamin B12:0.39µg
6.5%
Fiber:1.32g
5.28%
Vitamin K:4.7µg
4.48%