Here’s an easy preparation for butternut pumpkin. Roasting in butter intensifies the sweetness creating a delicious caramel flavour.
1 butternut pumpkin
1½ Tbsp butter
1½ Tbsp thyme leaves
Flaky sea salt
Freshly ground black pepper
1 Preheat oven to 200°C (400°F).
2 Cut pumpkin lengthwise and scoop out the seeds. Put the pumpkin halves in a shallow roasting tin or cast-iron dish (line with baking/parchment paper if preferred). Melt the butter with the thyme leaves and brush it over the cut surfaces of pumpkin. Season pumpkin with salt and pepper.
3 Bake pumpkin for 25 minutes, remove from oven and baste the flesh with the buttery juices pooled in the cavities. Continue cooking for about 35 minutes in total, until just tender and crisping on the edges.
If liked, add sliced garlic to the buttery juices when basting the pumpkin.
Read more about pumpkins here Buttercup Pumpkin Crown or Grey Pumpkin How to chop a pumpkin