Creamy parmesan roasted pumpkin

Pumpkins are in season, and not just for carving up for the US holiday of Halloween. It also makes for delicious vegetarian meals, after some prep. Sainsbury's was selling these pretty little pumpkins and I couldn't resist picking one up for roasting in a deliciously creamy and fragrent sauce.

What you will need

1 small pumpkin
1 leek

2-3 table spoons creme fraiche

125ml white wine

3 garlic cloves

Fresh lemon thyme
1 tea spoon mustard
Nutmeg

50g grated parmesan

 

Slice the top off the pumpkin and remove the flesh and the seeds. I reserved the seeds for roasting seperately.

Score the flesh of  the cavity inside gently with a knife to enable the flavours to merge.

Mix together the creme fraiche, white wine, crushed garlic cloves, mustard, parmesan, thyme, sliced leek and a grating of nutmeg.

Pour the mix into the pumpkin, and place the top back on. Roast in the oven at 200 degree for 1.5 hours or until the flesh has cooked through.

 

The flesh is lovely and sweet when scooped out and can be served as a side dish. However, we had this as a sauce for fresh gnocchi.

Therefore, a pumpkin is not just for christmas!