ROAST PUMPKIN WITH CREAM, THYME & PARMESAN
This impressive-looking dish makes a wonderful starter for a dinner party
Provided by Good Food team
Categories Dinner, Starter
Time 1h55m
Number Of Ingredients 6
Steps:
- Heat oven to 150C/130C fan/gas 2. 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 50g of the Parmesan. Put on the lid.
- Bake for 1½ hrs, take from the oven, then turn up the heat to 200C/180C fan/ gas 6. 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.
Nutrition Facts : Calories 342 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.33 milligram of sodium
PUMPKIN PASTA WITH WINTER HERBS AND PARMESAN CHEESE
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta according to package instructions, 8 to 10 minutes. Reserve some of the pasta cooking water. Drain the pasta in a colander and hold it there until the sauce is finished.
- While the pasta is cooking, heat the oil in a large, high-sided skillet over medium heat until it shimmers. Add the sage sprigs and cook until crispy but not browned, about 1 minute. Transfer with a slotted spoon to a paper towel-lined plate and set aside. Fry the rosemary sprigs in the same hot oil until crispy but not browned, about 1 minute. Transfer to the same plate. Sprinkle the fried herbs with salt. Remove the leaves from the stems (discard the stems). Discard the oil or save for another use.
- Return the skillet to medium heat and melt and cook 8 tablespoons (1 stick) of butter until it starts to turn light brown. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the pumpkin, sugar and some of the reserved pasta water. Stir in about 1/2 cup of Parmesan. Season with salt and pepper to taste. Stir in the remaining 2 tablespoons of butter. Add the cooked pasta to the skillet and warm gently, tossing to coat the pasta with the sauce. Stir in some of the fried sage and rosemary. Top with the remaining Parmesan and fried herbs.
PUMPKIN GRUYèRE GRATIN WITH THYME
Provided by Susan Spungen
Categories Cheese Side Thanksgiving Pumpkin Thyme Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F. In a medium skillet over medium heat, heat the oil and butter. Add the onion and 1/2 teaspoon salt and cook until softened and starting to brown, 8 to 10 minutes, tossing occasionally. Transfer to a 3-quart gratin dish and add pumpkin, thyme leaves, and 1/2 teaspoon salt, and pepper and toss to combine. Roast until squash is soft, tossing halfway through, about 45 minutes.
- Meanwhile, in a small saucepan, combine cream, reserved thyme stems, garlic, remaining 1/2 teaspoon salt, cayenne, and nutmeg. Bring to a simmer, whisk in cornstarch, and cook for 1 minute. Turn off heat, cover, and let steep about 30 minutes.
- Once squash is tender, remove thyme stems from cream mixture and pour cream over squash. Sprinkle with cheese and then breadcrumbs. Return to oven and cook until cream is bubbling, 5 to 7 minutes. Broil until top is golden brown, 2 to 3 minutes. Serve immediately.
BALSAMIC-ROASTED PUMPKIN WITH GOAT CHEESE
I had an overabundance of pumpkin grow in my garden this year, and wanted to try something different from the usual sweet pumpkin recipes--this was the end result. It's a great side dish to any protein, or even a great addition to a salad. Make sure to be very careful when cutting your pumpkin--use a sharp knife, and keep the pumpkin from rolling around when slicing.
Provided by Kim
Categories Fruits and Vegetables Vegetables Squash Winter Squash Pumpkin
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
- Place pumpkin onto a secure cutting board. Cut the top and bottom off the pumpkin, removing as much of the stem as possible. Use a sharp vegetable peeler or a paring knife to remove the pumpkin peel. Cut pumpkin in half, and use a spoon to scoop out seeds and strings. Trim away any pieces of stem that may remain. Cut each pumpkin half into 1/2-inch strips. Chop each strip into 1/2-inch cubes. Place cubed pumpkin into a large bowl.
- Mix balsamic vinegar, maple syrup, olive oil, garlic powder, onion powder, salt, and pepper together in a small bowl until thoroughly combined. Pour over pumpkin pieces and toss to thoroughly coat. Pour pumpkin into an even layer on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes. Stir gently, then continue baking until pumpkin is softened and slightly caramelized, 25 to 30 minutes more, stirring again if needed. Serve pumpkin warm, topped with goat cheese and fresh oregano.
Nutrition Facts : Calories 241.2 calories, Carbohydrate 32.7 g, Cholesterol 11.2 mg, Fat 11.4 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 4 g, Sodium 321.9 mg, Sugar 13.5 g
ROAST PUMPKIN WITH DUKKHA AND POMEGRANATE
Keep a jar of these spiced seeds around all winter to add life to any simply roasted vegetables.
Provided by nigel slater
Categories HarperCollins Side Vegetable Seed Spice Vegetarian Pomegranate Winter Quick & Easy Peanut Free Dairy Free Wheat/Gluten-Free Vegan
Yield 4 servings as a side dish, 2 as a main course
Number Of Ingredients 12
Steps:
- Set the oven at 400°F/200°C/Gas 6. Scoop out the seeds and fibers from the middle of the pumpkin or butternut squash. Slice the flesh into thin segments, each about 1cm thick. Lay the pieces out in a single layer on a baking sheet. Trickle over the olive oil and season with black pepper, then bake for about thirty minutes, until soft and translucent.
- In a dry frying pan, mix the coriander and cumin and toast over a low to moderate heat for a few minutes, until fragrant. Add the hemp, pumpkin and sunflower seeds and continue toasting for about five minutes, stirring regularly until all is golden.
- Stir in the thyme and salt, then grind the mixture using a pestle and mortar, cracking the seeds roughly. Keep the mixture rough and knobbly. Fold in the nigella seeds and pistachios. Break open the pomegranate and remove the seeds.
- When the pumpkin comes from the oven, scatter over the pomegranate seeds, about half the spice and seed mixture and serve. Store the remaining mixture in a jar until needed.
More about "roast pumpkin with cream thyme parmesan recipes"
ROASTED PUMPKIN WEDGES WITH PARMESAN CHEESE - AHEAD …
From aheadofthyme.com
Reviews 2Category Side DishCuisine AmericanTotal Time 30 mins
- Slice the pumpkin into 3/4-inch thick wedges. If the pumpkin is too difficult to cut into, you can microwave it for 1 minute or bake in the preheated oven for 10 minutes to soften it a bit before cutting into it, scooping out the seeds, and slicing.
- Transfer the pumpkin wedges into a large mixing bowl. Add olive oil, Italian seasoning, soy sauce, balsamic vinegar, salt, and pepper. Toss to combine until well coated.
- Spread the pumpkin evenly into a single layer on a half sheet pan and bake for 20-25 minutes, or until the pumpkin is fork tender. If a fork slides in easily when inserted, then it is fort tender and ready.
ROASTED PUMPKIN WITH PARMESAN RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Cuisine AmericanTotal Time 1 hr 20 minsCategory SidesCalories 237 per serving
- Cut the pumpkin or squash into wedges about 1 1/2 inches thick. Line the wedges on a baking sheet or a 9-by-13-inch baking dish. Position the wedges so they stand upright, peel side down.
- Season the pumpkin or squash evenly with the salt, pepper, and olive oil. Dab the butter in little bits over the the pumpkin and sprinkle with the rosemary.
- Roast, uncovered, until the pumpkin or squash is tender and caramelized around the edges, 45 to 60 minutes. The thicker the wedges, the longer the centers will take to soften, so start checking after 45 minutes.
ROAST PUMPKIN WITH CREAM, THYME & PARMESAN - BBC …
From bbcgoodfoodme.com
Estimated Reading Time 50 secs
CREAMY PUMPKIN SOUP WITH THYME RECIPE - PHOEBE LAPINE | FOOD …
From foodandwine.com
ROASTED PUMPKIN RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
PAULA DEEN: ROASTED PUMPKIN SPEARS WITH PARMESAN RECIPE
From pauladeen.com
OVEN ROASTED TURNIPS WITH THYME AND PARMESAN - SWEET PEA'S …
From sweetpeaskitchen.com
PUMPKIN AND PARMESAN SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED PUMPKIN AND THYME SOUP - HILL STREET GROCER
From hillstreetgrocer.com
ROAST PUMPKIN SOUP WITH FRESH THYME - BBC
From bbc.co.uk
ROASTED PUMPKIN AND PARMESAN SOUP - SIMONE'S KITCHEN
From insimoneskitchen.com
ROASTED PUMPKIN WITH BLUE CHEESE AND WALNUTS (ITALY)
From mediterraneanliving.com
ROASTED PUMPKIN WITH YOGURT SAUCE AND PINE NUTS
From recipetineats.com
10 THINGS YOU CAN COOK INSIDE A PUMPKIN - KITCHN
From thekitchn.com
PUMPKIN PASTA IN PARMESAN GARLIC CREAM SAUCE
From familystylefood.com
EASY PUMPKIN AND PARMESAN SCONES WITH THYME - DRIZZLE AND DIP
From drizzleanddip.com
BAKED PUMPKIN GNOCCHI WITH THYME AND PARMESAN
From sprinklesandsprouts.com
ROASTED PUMPKIN WITH TALEGGIO CREAM, SAGE AND CURRY LEAVES
From thesaturdaypaper.com.au
24 RECIPES WITH PUMPKIN AND CREAM CHEESE: THE BEST FALL COMBO
From tasteofhome.com
ROAST PUMPKIN, TOMATO AND THYME PASTA BAKE - THE …
From thehealthyhunterblog.com
HOW TO ROAST A PUMPKIN WITH EASE - THE SPRUCE EATS
From thespruceeats.com
ROASTED PUMPKIN SOUP WITH BROWN BUTTER AND THYME RECIPE
From seriouseats.com
ROASTED PUMPKIN FRITTATA WITH FETA (OVEN-BAKED) - WHERE IS MY …
From whereismyspoon.co
OVEN-ROASTED PUMPKIN SOUP WITH MAPLE-THYME CREAM - CHATELAINE
From chatelaine.com
ROAST PUMPKIN SAUCE ON PAPPARDELLE RECIPE - GOOD FOOD
From goodfood.com.au
PUMPKIN SOUP WITH BACON - DINNER AT THE ZOO
From dinneratthezoo.com
HOW TO COOK ROAST PUMPKIN WEDGES - WHERE IS MY SPOON
From whereismyspoon.co
GARLIC-PARMESAN ROASTED PUMPKIN SEEDS RECIPE | EATINGWELL
From eatingwell.com
ROASTED PUMPKIN SOUP WITH BACON AND THYME RECIPE
From foodandwine.com
BAKED PUMPKIN WITH OLIVE OIL AND CHILI POWDER - HEALTHY RECIPES …
From healthyrecipesblogs.com
ROASTED PUMPKIN WITH HONEY, THYME & PECANS - EVERY LAST BITE
From everylastbite.com
PUMPKIN PARMIGIANA RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED PUMPKIN AND THYME SOUP RECIPE - THE OXFORD MAGAZINE
From theoxfordmagazine.com
PUMPKIN, PARMESAN AND THYME SOUP | THE HEALTHY HUNTER
From thehealthyhunterblog.com
ROASTED PUMPKIN WEDGES WITH FETA AND THYME - TESCO REAL FOOD
From realfood.tesco.com
20 SAVORY PUMPKIN RECIPES YOU HAVE TO TRY | ALLRECIPES
From allrecipes.com
MASHED PUMPKIN, DELICIOUS AND CREAMY - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
ROASTED PUMPKIN SOUP WITH PARMESAN SAGE WHIPPED CREAM
From thetomatotart.com
ROASTED PUMPKIN SEEDS WITH GARLIC AND PARMESAN RECIPE
From seriouseats.com
RECIPE: PARMESAN & THYME BISCUITS WITH TRUFFLE BUTTER - BLUE APRON
From blueapron.com
ROAST PUMPKIN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love