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Who needs potato bake when you can have this baked pumpkin with brie

Name: Easy baked pumpkin with thyme and brie
Prep time: 30 min
Cook time: 95 min
Total time: 125 min
Yield: 8
Ingredients: 1/3 cup (80ml) extra virgin olive oil; 1 large brown onion, sliced into rings; 4 garlic cloves, crushed; 3 tsp fennel seeds; 2 tbs brown sugar; 1/4 bunch thyme, leaves picked, plus extra to serve; 2 x 750ml jar tomato passata; 1/4 bunch curly parsley, leaves picked, finely chopped; 80g unsalted butter, roughly chopped; 2 large butternut pumpkins (1kg each), peeled, seeds removed, sliced into 5mm slices; 250g roughly chopped brie; 250g Comté cheese, finely grated; 1/4 cup (40g) toasted pepita seeds

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30m

1h 35m

https://healthimprovements.info/recipes/easy-pumpkin-bake-recipe/qvazw2lw — Baked pumpkin with thyme and brie

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by Shannon Bennett

Chef

Nov 02, 2019

This layered pumpkin side dish is filled with creamy brie and zesty herbs.

1/3 cup (80ml) extra virgin olive oil
1 large brown onion, sliced into rings
4 garlic cloves, crushed
3 tsp fennel seeds
2 tbs brown sugar
1/4 bunch thyme, leaves picked, plus extra to serve
2 x 750ml jar tomato passata
1/4 bunch curly parsley, leaves picked, finely chopped
80g unsalted butter, roughly chopped
2 large butternut pumpkins (1kg each), peeled, seeds removed, sliced into 5mm slices
250g roughly chopped brie
250g Comté cheese, finely grated
1/4 cup (40g) toasted pepita seeds

Method

1.

Preheat oven to 220°C.
2.

Heat olive oil in a medium saucepan over medium-high heat. Add the onion, garlic, fennel, sugar and thyme, Cook stirring frequently, for 5-6 minutes or until onions begin to caramelise.
3.

Stir in the passata and bring to the boil. Stir in the parsley. Reduce heat to low and simmer for 5 minutes. Remove from the heat and gradually whisk in the butter. Season to taste. Spoon one-third of the sauce over the base of a 3L-capacity ovenproof dish.
4.

Layer pumpkin over the sauce, then spoon over remaining sauce. Scatter with the cheeses. Cover with baking paper then foil. Bake for 1 hour, remove foil and baking paper and bake for a further 20-25 minutes until pumpkin is cooked and top is golden. Sprinkle over pepita seeds and extra thyme leaves. Stand for 15 minutes before serving.