Easy midweek meal – bung a baby pumpkin in the oven and dinner is nearly done!
1 butterkin pumpkin
Flaky sea salt
Freshly ground black pepper
1 Tbsp butter
2 large cloves garlic, peeled and thinly sliced
12 sage leaves
2 Tbsp pine nuts
6 cherry tomatoes, halved
¼ tsp allspice
¼ cup freshly grated parmesan
1 Preheat oven to 200°C (400°F). Pierce pumpkin a dozen times with a skewer. Transfer to a shallow roasting tin lined with baking (parchment) paper and bake for 30 minutes, until nearly tender. Once it is cool enough to handle, cut it through the middle with a strong knife. Scoop out seeds and excess fibre. Season with salt and pepper.
2 Put butter in a small frying pan (skillet) with garlic, sage, pine nuts and tomatoes and heat gently for 2-3 minutes, until butter melts and garlic softens a little. Stir in allspice.
Spoon into the cavities of the butterkin. Sprinkle with parmesan.
3 Bake butterkin halves for 15-20 minutes, until it is tender and lightly golden on top. Serve hottish.