Name: Pumpkin bake
Cook time: 65 min
Total time: 65 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 cup (100 grams) pumpkin seed kernels (pepitas), chopped coarsely; 1/2 cup (40 grams) grated pecorino or parmesan cheese; 2 tablespoon finely chopped parsley

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 cup (100 grams) pumpkin seed kernels (pepitas), chopped coarsely

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

2 tablespoon finely chopped parsley

Method

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

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

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

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%