Baked Pumpkin with Cheese


½ Japanese pumpkin, with skin and chopped 350g whipping cream 50g Gruyere cheese
15g unsalted butter Some sea salt and crushed black pepper 50g Parmesan cheese
1tsp crushed garlic 50g Elemental cheese Some chives, chopped


1. Add butter to the pan and cook over medium-low heat. Stir-fry the chopped pumpkin and crushed garlic until aromatic.

2. Add whipping cream, sea salt and black pepper. Cook the sauce until thickened and remove from the heat. Shave cheese on top of the pumpkin.

3. Place the pan into a preheated 180℃ oven (4D hot air) and bake for about 20 minutes until golden brown and thickened. Sprinkle chives on top. Serve.


Better to cook with Japanese pumpkin which has less moisture but strong flavor.

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