Description
Small pumpkins roasted with Parmesan and cream, then scooped into bowls for a cozy winter appetizer. Perfect with crusty bread!
Ingredients
Units
Scale
- 3 lbs (1361 g) pumpkin
- 1 cup (237 ml) heavy cream
- 1/3 cup whole milk
- 3 cloves garlic cloves
- 2 tsp thyme leaves
- 1 cup (237 ml) grated Parmesan cheese
Instructions
- Preheat oven to 300°F (149°C).
- Cut the lid off the pumpkin and scoop out the seeds and strands.
- Place the pumpkin on a baking tray.
- Heat the cream, milk, garlic, and most of the thyme in a saucepan. Season generously.
- Once hot, pour the cream mixture into the pumpkin and stir in 2/3 of the Parmesan cheese.
- Replace the pumpkin lid.
- Bake for 1 ½ hours.
- Remove from the oven and increase the oven temperature to 400°F (204°C).
- Remove the lid, sprinkle with pepper and the remaining cheese.
- Bake for an additional 15 minutes, or until golden brown.
- Scatter the remaining thyme leaves over the top.
- Scoop the pumpkin flesh and cheesy cream into bowls and serve with crusty bread.
Notes
- For smaller pumpkins, reduce roasting time accordingly. Check for doneness by piercing the flesh with a fork.
- To make this recipe vegan, substitute full-fat coconut milk for the cream and nutritional yeast for the Parmesan cheese.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 105 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 25
- Fiber: 4
- Protein: 10
- Cholesterol: 50