Ingredients
- butternut pumpkin
- 2-3 tbsp of extra virgin olive oil
- salt and pepper
- 1/2 cup of sesame seeds
- 250ml of single cream
- 1 cup of freshly grated parmesan
- salt
- a handful of roughly chopped parsley
Method
For 4-6 people, cut a butternut pumpkin in quarters, top to bottom. Cut each piece into 6 wedges. Slice the peel from each and cut out any seeds. Place the wedges in a baking dish and toss with 2-3 tbsp of extra virgin olive oil, salt and pepper. Place in a pre-heated 200C oven for about 20 minutes until the edges are browned and the flesh tender. Meanwhile, take a half cup of sesame seeds and place them in a dry pan. Toss them over a moderate flame till they colour.
To make the sauce
Place 250ml of single cream in a saucepan and bring to the boil. Add a cup of freshly grated parmesan, turn down the heat to a simmer and keep stirring until the sauce thickens. Add a little salt if necessary.
Transfer the roast pumpkin to a serving dish, spoon on the parmesan sauce, sprinkle the sesame seeds on top and finish with a handful of roughly chopped parsley.
