Roasted Pumpkin with Girolles and Parmesan Cream

Name: Roasted Pumpkin with Girolles and Parmesan Cream
Ingredients: Coarse sea salt and Freshly ground black pepper; 1 garlic clove, very finely chopped; Coarse sea salt and Freshly ground black pepper; 150 g (5½ oz ) aged Parmesan; 300 ml (10 fl oz ) unpasteurized (if available) double Jersey cream; 300 g (10½ oz ) girolle mushrooms, or other wild mushroom of your choice; 300 g (10½ oz ) girolle mushrooms, or other wild mushroom of your choice; 2 tbsp finely chopped fresh sage leaves; 50 g (1¾ oz ) unsalted butter; 1.5 kg (3 lb 5 oz ) orange-fleshed pumpkin, skin intact, seeded and cut into wedges; 1–2 tbsp olive oil, plus extra for drizzling

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cheese

By Patricia Michelson

Published 2010

About

The autumn colours of this warm salad make it picture perfect. The marriage of the sweet pumpkin, earthy girolle mushrooms and the salty/savoury Parmesan give it great appeal. It makes a lovely lunch dish in its own right, or an accompaniment to roast veal.

Ingredients

1.5 kg (3 lb 5 oz ) orange-fleshed pumpkin, skin intact, seeded and cut into wedges

Side dish
Lunch
Gluten-free
Vegetarian
Autumn

Method

Preheat the oven to 180°C/350°F/Gas 4. Place the pumpkin in a baking tin and drizzle over some olive oil, then place half of the sage leaves over the top and season with salt and pepper.