1 Butternut Pumpkin, halved
Olive Oil
1 Garlic Clove, crushed
1 tablespoon White Wine
1 tablespoon Cornflour
3 tablespoons Creme Fresh
150g Cheese, grated
Salt and Pepper
Pinch of Thyme
Crusty Bread to serve


1. Cut pumpkin in half and place into a baking tray. Score through top of pumpkin cheeks. Brush with oil and crushed garlic.
2. Mix together wine and cornflour until combined. Add creme fresh and cheese and mix together.
3. Spoon cheese mixture into pumpkin holes. Season with salt, pepper and a little thyme.
4. Place into oven at 200c.
5. Cook until pumpkin is tender for approx 20-30 minutes.
6. Serve with crusty bread.

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