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Parmesan butternut

Ingredients 7
Servings 5


  • 2
    medium butternut
  • 20
    butter, melted
  • 20
    chopped fresh thyme
  • 2
    cloves garlic, chopped
  • 170
    thick cream
  • 50
    freshly grated Parmesan cheese
  • 30
    chopped parsley


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).

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