Creamy Pumpkin, Parmesan & Herb Bake

Creamy Pumpkin, Parmesan & Herb Bake

I think this may be my last pumpkin recipe for the month of October, but I can't promise anything 😉 This Creamy Pumpkin, Parmesan & Herb Bake is such a simple recipe and works a dream in a casserole dish. A glorious one-pan wonder! The pumpkin is literally cut into wedges with skin and seeds intact and roasted (lid on) with a few knobs of butter, a splash of stock or water and aromatics until tender. Then it is just a matter of adding cream, parmesan and a few more herbs before roasting until golden and bubbling. Delicious as a vegetarian meal served with a side salad or as a brilliant side to a meat dish.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Servings 4


  • 1 small to medium pumpkin sliced into wedges
  • handful of sage leaves and rosemary sprigs
  • 2 garlic cloves chopped
  • 30 g butter cut into cubes
  • 80 ml stock or water
  • Freshly ground salt and pepper
  • 125 ml cream
  • 125 ml finely grated parmesan
  • a drizzle of olive oil


  • Preheat to oven to 200°C.
  • Arrange the pumpkin wedges in a shallow casserole or baking dish. Sprinkle with herbs, garlic and cubes of butter. Add stock or water and season well.  Cover and bake for +- 30 minutes or until the pumpkin is tender.
  • Add the cream and sprinkle with parmesan. Season once more and drizzle with olive oil. Sprinkle with remaining herbs.
  • Roast uncovered for +- 20 minutes or until golden and bubbling.
  • You should have tender & sweet pumpkin with just enough deliciously savoury cream sauce.


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