Name: Baked kumara with taleggio
Yield: 1
Ingredients: 3 kumara, skin on, halved lengthways; 1 tbsp olive oil, plus extra to rub and drizzle; 60g unsalted butter, softened; 1 small onion, finely chopped; 2 garlic cloves, finely chopped; 2 tsp chopped thyme leaves, plus extra thyme sprigs to serve; 1 egg, beaten; 1/2 tsp freshly grated nutmeg; 125g Taleggio cheese (see note), chopped

Baked kumara with taleggio

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Prep Time:

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Indulge in Italian elegance with baked kumara adorned with creamy taleggio cheese.

Ingredients:

3 kumara, skin on, halved lengthways
1 tbsp olive oil, plus extra to rub and drizzle
60g unsalted butter, softened
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tsp chopped thyme leaves, plus extra thyme sprigs to serve
1 egg, beaten
1/2 tsp freshly grated nutmeg
125g Taleggio cheese (see note), chopped

Instructions:

Preheat oven to 200°C for a perfectly heated cooking environment.
Coat the kumara in oil, place on a baking tray, and bake covered with foil for 1 hour. Uncover, continue baking for 15 minutes until tender with a slightly crisp skin. Cool slightly before serving.
In a pan over medium heat, combine 1 tablespoon of oil and 20g of butter. Sauté the onion and garlic for 3-4 minutes until they are soft. Transfer them to a bowl. Scoop the flesh from the kumara and add it to the bowl along with thyme leaves, egg, nutmeg, cheese, and the remaining 40g of butter. Mash all the ingredients together. Fill the kumara shells with the mash, drizzle with oil, top with thyme sprigs, and bake for 20 minutes or until golden.

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