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.
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.