Parmesan and cream roasts away in a small pumpkin, then scooped up and served in a bowl of warm, wintery perfection. Make in even smaller, individual pumpkins or larger for family style serving.
For me autumn is only fully starting once I see those gorgeous pumpkins in the stores. Of course I also miss the summer bounty of plentiful and beautiful fruits, but autumn has it’s own little perks – starting with pumpkins. This dish takes a while to prepare and it is really rich and creamy, but so very good.
It’s perfect to use as a little starter if you make it in small individual pumpkins as I did here, or if you are more of the ‘share-around-the-table’ kind of person you can use a larger pumpkin.
Keep in mind that the times it needs to roast in the oven will vary widely depending on the size of the pumpkin. Mine was fairly small and still took about 75 minutes for roasting. Worth the wait.Print
Creamy Parmesan Roasted Mini Pumpkins
Parmesan and cream roasts away in a small pumpkin, then scooped up and served in a bowl of warm, wintery perfection.
- Author: Honest Cooking
- Prep Time: 10 mins
- Cook Time: 1 hour 15 mins
- Total Time: 1 hour 25 mins
- Yield: 1 small pumpkin, can serve up to 4 people 1x
- Category: Appetizer
- Cuisine: French
- 3 lbs pumpkin
- 1 cup heavy cream
- 1/3 cup whole milk
- 3 garlic cloves , crushed
- 2 tsp thyme leaves
- 1 cup grated Parmesan (or vegetarian alternative)
- Heat oven to 300F. Cut lid off pumpkin and scoop out seeds and strands. 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 2/3 of the Parmesan. Put on the lid.
- Bake for 1½ hrs, take from the oven, then turn up the heat to 400F. 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.
Simone van den Berg is a Netherlands based freelance food photographer and food blogger. She has a passion for cooking, food and travel, which she shares on her blog Simone's Kitchen and of course right here on Honest Cooking.
Wow, that is a great picture. Sounds like a tasty fall dish. Thanks.
This looks stunning!!
This will definitely go on my Thanksgiving table. Thank you for this recipe!
Yessir a great recipe for sure. I tried this last night and it came out perfect. My pumpkin was a little larger, so I added about 15 minutes to the roasting time. I am also a cheeseaholic, so almost ended up doubling the parmesan. :-D