Name: Pumpkin bake
Prep time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 2 clove garlic, chopped finely; 1/2 teaspoon finely chopped rosemary; 2 tablespoon extra virgin olive oil; 1 kilogram butternut pumpkin, peeled, cut into chunks; 1/2 cup (100g) pumpkin seed kernels (pepitas), chopped coarsely; 1/2 cup (40g) grated pecorino or parmesan cheese; 2 tablespoon finely chopped parsley

Pumpkin bake

This hearty vegetarian dish is so simple and tastes so good you'll soon be adding pumpkin bake to your list of staple recipes.

Serves 4

Prep

1H 10M

Ingredients

2 clove garlic, chopped finely

1/2 teaspoon finely chopped rosemary

2 tablespoon extra virgin olive oil

1 kilogram butternut pumpkin, peeled, cut into chunks

1/2 cup (100g) pumpkin seed kernels (pepitas), chopped coarsely

1/2 cup (40g) grated pecorino or parmesan cheese

2 tablespoon finely chopped parsley

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.Combine garlic, rosemary and oil in-a large bowl, and add the pumpkin pieces. Toss in the flavoured oil, season with sea salt and freshly ground black pepper, then place in an ovenproof baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake for a further 25 minutes.

3.Sprinkle over the pumpkin seeds and grated pecorino. Return to the oven for 10 minutes. Serve sprinkled with parsley.

Suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook