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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.