1.3kg Kent pumpkin
1 tblsp olive oil
1 large onion, chopped
1 clove garlic, crushed
1⁄2 tsp ground nutmeg
300ml tub thickened cream
Salt and pepper, to taste
2 cups coarse fresh breadcrumbs
1⁄2 cup grated Tasty cheese
1⁄2 cup grated parmesan
Peel pumpkin. Cut into 3cm-thick wedges. Place in a 10-cup capacity oven-proof dish (23cm x 33cm x 4cm deep).
Heat oil in a non-stick frying pan over a medium heat. Add onion and garlic. Cook, stirring occasionally, until soft. Scatter over pumpkin. Sprinkle with nutmeg. Pour over cream. Season. Cover tightly with foil.
Cook in a hot oven (200C) for about 50 minutes, or until pumpkin is tender.
Meanwhile, make cheesy crumbs by combining all ingredients in a bowl.
Remove dish from oven. Discard foil. Sprinkle cheesy crumbs over pumpkin mixture. Return to oven. Cook for about 15 minutes, or until golden brown. Serve.
This recipe originally appeared on New Idea Food