A one pot supper from Waitrose.
Ingredients
- 900 g small Pumpkin peeled, deseeded and cubed (or 1 large butternut squash)
- 2 cloves garlic roughly chopped
- 2 tbsp fresh rosemary chopped
- 1 tsp cumin seeds
- 300 ml vegetable stock or white wine
- 150 ml single cream
- 25 g pumpkin seeds
- 25 g white breadcrumbs
- 50 g mild goat’s cheese grated
Servings:
Instructions
- Preheat the oven to 180c, gas mark 4. Place the pumpkin or squash in a shallow 2-litre ovenproof dish or roasting tin. Scatter over the garlic, rosemary, cumin and seasoning. Pour in the stock and bake for 40–45 minutes until the squash is almost tender.
- Increase the oven temperature to 200c, gas mark 6. Pour the cream over the pumpkin and scatter with the pumpkin seeds, breadcrumbs and goat’s cheese.
- Return to the oven for a further 12–15 minutes until the top is bubbling and golden. Serve with a green salad and crusty bread.
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