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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.