Manchego and soured cream crusted pumpkin

Manchego and soured cream crusted pumpkin
  • Serves icon Serves 6-8
  • Time icon Hands-on time 30 min, oven time 50-55 min

This vegetarian recipe of pumpkin, manchego and sour cream is a stand out side dish – perfect for a dinner party or Christmas.

Nutrition: per serving

Calories
209kcals
Fat
14.6g (9g saturated)
Protein
7.8g
Carbohydrates
10g (4.6g sugars)
Fibre
2.9g
Salt
0.6g
Calories
209kcals
Fat
14.6g (9g saturated)
Protein
7.8g
Carbohydrates
10g (4.6g sugars)
Fibre
2.9g
Salt
0.6g

For 8

Ingredients

  • 1 large (1.5kg) pumpkin or squash, peeled and sliced into wedges
  • Olive oil for drizzling
  • Small bunch fresh oregano, finely chopped (or 1 tbsp dried oregano)
  • 100ml soured cream
  • 200g full-fat cream cheese
  • 1 garlic clove, crushed
  • Finely grated zest 1 lemon
  • 2 free-range egg yolks
  • 1 tsp dried chilli flakes
  • 50g fresh breadcrumbs
  • 30g parmesan (or vegetarian alternative), grated
  • 60g manchego, grated (Tesco sells a vegetarian version; or use a cheese such as berkswell)

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Put the pumpkin wedges into a large roasting tin, drizzle with oil, then roast for 30 minutes.
  2. Meanwhile, in a mixing bowl, combine the oregano, soured cream, cream cheese, garlic, lemon zest, egg yolks, chilli and breadcrumbs. Season well with salt and pepper, then stir in half of both cheeses.
  3. Remove the squash from the oven, push all the pieces quite close together in the centre, then dollop over the cheese sauce and sprinkle over the remaining cheese.
  4. Return to the oven for a further 20-25 minutes until crisp and golden on top. Serve warm or at room temperature.

delicious. tips

  1. If you want to serve this as part of a buffet, it’s also great at room temperature. Or cook with the topping on for 15 minutes, cool, then chill for 24 hours, still on the tray. Reheat for 10-15 minutes before serving.

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