7. Roast Pumpkin With Thyme, Cream And Parmesan:
You Need:
1 ½ kg pumpkin
150 ml milk
2 tsp thyme leaves
3 crushed garlic cloves
300 ml double cream
85 g grated Parmesan
How To:
Heat oven to 150 degrees C.
Cut off pumpkin head, deseed and place on a baking tray.
Heat the milk, thyme, garlic, and cream. Pour into the pumpkin and add the cheese. Close back with the pumpkin head.
Bake for about 1 ½ hours and take out from the oven.
Increase oven heat to 400 degrees C.
Add pepper and remaining cheese in the pumpkin and bake for another 5 minutes. Add the thyme leaves.
Scoop it out into bowls and serve with cheese on top.
8. Pumpkin French Toast:
You Need:
½ cup pumpkin puree
1 tbsp. granulated sugar
3 large eggs
¾thcup unsweetened vanilla almond milk
8 slices bread
½ tsp ground nutmeg
1 tsp pumpkin pie spice
1 tsp cinnamon
2 tbsp. packed light brown sugar
3 tbsp. granulated sugar
2 tsp vanilla extract
Butter
How To:
Preheat a skillet and keep aside.
Mix the milk, eggs, pumpkin, pumpkin spice, nutmeg, cinnamon, sugars and vanilla in a bowl.
Heat butter in the skillet. Dip a slice of bread in the mix and cook in the skillet.
