Baked Butternut with Thyme
Introduction
Here’s an easy preparation for butternut pumpkin. Roasting in butter intensifies the sweetness creating a delicious caramel flavour.
Serves: 4 or more
Ingredients
1 butternut pumpkin
1½ Tbsp butter
1½ Tbsp thyme leaves
Flaky sea salt
Freshly ground black pepper
1½ Tbsp butter
1½ Tbsp thyme leaves
Flaky sea salt
Freshly ground black pepper
Method
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.
Recipe Notes
When basting the pumpkin add some sliced garlic to the buttery juices for extra flavour.
Read more about pumpkins here Buttercup Pumpkin Crown or Grey Pumpkin How to chop a pumpkin