How To Make Roast Pumpkin with Cream, Thyme & Parmesan
Nothing beats what a good pot roast can bring to the dinner table! Make the rich, flavorful dishes with our lovely roast recipes. There’s no better way to cook meats like steak, ham, lamb, and even fish like a good ‘ol roasting. This method of cooking brings out the rich, flavors of meat and veggies like no other. It may seem difficult and intimidating to do on your first try, but trust us. You’ll quickly master the art of roasting with our easy and delicious roast recipes.
Serves:
Ingredients
- 1 medium-sized pumpkin, peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup heavy cream
- 2 tablespoons fresh thyme leaves, chopped
- 1/2 cup grated Parmesan cheese
Instructions
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Preheat the oven to 400°F (200°C).
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In a large bowl, toss the pumpkin cubes with olive oil, salt, and pepper until well coated.
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Spread the pumpkin cubes in a single layer on a baking sheet. Roast in the preheated oven for about 30-35 minutes, or until tender and slightly caramelized.
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Meanwhile, in a small saucepan, heat the cream over medium heat until hot but not boiling. Stir in the chopped thyme and simmer for 5 minutes to infuse the flavors. Remove from heat.
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Once the pumpkin is roasted, transfer it to a serving dish. Pour the thyme-infused cream over the pumpkin and sprinkle the grated Parmesan cheese on top.
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Return the dish to the oven and bake for an additional 10 minutes, or until the cream is bubbling and the cheese is melted and golden.
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Remove from the oven and let it cool for a few minutes before serving.
Nutrition
- Calories : 256kcal
- Total Fat : 20g
- Saturated Fat : 11g
- Cholesterol : 62mg
- Sodium : 174mg
- Total Carbohydrates : 19g
- Dietary Fiber : 3g
- Sugars : 5g
- Protein : 4g
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