Name: Pumpkin bake with crunchy topping
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 1
Ingredients: 1.5kg butternut pumpkin, peeled, halved lengthways, thinly sliced; 2 eschalots, thinly sliced; 30.00 ml chopped fresh rosemary leaves; 441.88 gm thickened cream; 2 white bread rolls, roughly chopped; 82.50 ml coarsely grated parmesan or vegetarian hard cheese; 36.40 gm olive oil

Pumpkin bake with crunchy topping

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Prep Time:
20 minutes

Cook Time:
65 minutes

Total Time:
85 minutes

Crowd-pleasing sweet pumpkin side dish topped with crunchy Parmesan.

Ingredients:

1.5kg butternut pumpkin, peeled, halved lengthways, thinly sliced
2 eschalots, thinly sliced
30.00 ml chopped fresh rosemary leaves
441.88 gm thickened cream
2 white bread rolls, roughly chopped
82.50 ml coarsely grated parmesan or vegetarian hard cheese
36.40 gm olive oil

Instructions:

1. Preheat your oven to 180°C (160°C fan-forced) and grease a 4cm-deep, 21cm x 31cm baking pan. 2. In a large bowl, combine pumpkin, eschalot, and 1 tablespoon of rosemary. Season with salt and pepper, then mix well. 3. Spread the pumpkin mixture in the prepared baking pan and pour over the cream. 4. Cover the pan tightly with foil and bake for 50 minutes until the pumpkin is just tender.
Next, in a bowl, combine the bread, Parmesan, oil, and remaining rosemary. Season with salt and pepper, then toss everything together.
Take the dish out of the oven and raise the temperature to 200°C/180°C fan-forced. Uncover the dish, sprinkle evenly with the bread mixture, and bake for an additional 15 minutes until golden and crisp. Allow it to rest for 10 minutes before serving.

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