INGREDIENTS
2 kilograms crown pumpkin, peeled
olive oil
1/3 cup cream
2 cloves garlic, crushed
good knob of butter
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Cut the pumpkin into rough chunks and toss with a little olive oil, salt and pepper. Place on a large baking tray and cover with foil. Roast for about 30 minutes or until tender. Transfer to a large bowl and mash until smooth then beat in the butter, cream and garlic. Season well.
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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!