Parmesan butternut

Name: Parmesan butternut
Yield: 5 servings
Cuisine: Accompaniment
Ingredients: 2.00 butternut medium; 20.00 g butter melted; 20.00 ml fresh thyme chopped; 2.00 garlic cloves, chopped; 170.00 ml cream thick; 50.00 g parmesan cheese freshly grated; 30.00 ml fresh parsley chopped

5 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (7)

2.00	butternut — medium
20.00 g	butter — melted
20.00 ml	fresh thyme — chopped
2.00	garlic — cloves, chopped
170.00 ml	cream — thick
50.00 g	parmesan cheese — freshly grated
30.00 ml	fresh parsley — chopped

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Method:

Boil whole, unpeeled butternut in a large saucepan until a wooden toothpick will pierce skin and flesh easily, 10 to 20 minutes.
Drain, halve lengthways and remove pips. Place in an oven-to-table dish, cut side up, and score hollows lightly.
Sprinkle each butternut with melted butter, thyme and garlic and bake at 180 ºC for 10 minutes.
Pour cream into hollows and sprinkle with Parmesan cheese. Return to oven for about 15 minutes, or until most of cream is absorbed and Parmesan forms a crust.
TOTAL KILOJOULE COUNT: 9 790 kJ (2 340 Cal). A portion: 1 960 kJ (470 Cal).