To make breadcrumbs, pulse 4 thick slices white bread in a food processor until coarse crumbs are formed. Try replacing nutmeg with Moroccan seasoning, for a change.
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).
2 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.
3 Cook in a hot oven (200C) for about 50 minutes, or until pumpkin is tender.
4 Meanwhile, make cheesy crumbs by combining all ingredients in a bowl.
5 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.