900g Waitrose Small Pumpkin, peeled, deseeded and cubed (or 1 large butternut squash)
2 cloves garlic, roughly chopped
2 tbsp fresh rosemary, chopped
1 tsp cumin seeds
300ml vegetable stock (or white wine)
150ml essential Waitrose Single Cream
25g pumpkin seeds
25g white breadcrumbs
50g mild goat’s cheese, grated
1. Preheat the oven to 180ºC, gas mark 4. Place the pumpkin or squash in a shallow 2-litre ovenproof dish or roasting tin. Scatter over the garlic, rosemary, cumin and seasoning. Pour in the stock and bake for 40–45 minutes until the
squash is almost tender.
2. Increase the oven temperature to 200ºC, gas mark 6. Pour the cream over the pumpkin and scatter with the pumpkin seeds, breadcrumbs and goat’s cheese. Return to the oven for a further 12–15 minutes until the top is bubbling and golden. Serve with a green salad and crusty bread.
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