Be warned, this recipe may ruin how you enjoy pumpkin after tasting it. This is technically a side dish, but every time we have it I’m always wanting to eat more of it.

INGREDIENTS:

• Butternut Pumpkin, 1 (~1kg)

• Butter, 1 cup

• Garlic, 2 cloves, finely chopped

• Panko Bread Crumbs, 1/4 cup

• Parmesan cheese, 1/3 cup, grated

• Fresh Parsley, 1/4 cup, chopped

• Salt, 1/4 tsp

• Pepper, 1/8 tsp

METHOD:

1. Heat oven to 190 degree C (375F). Spray a 30x20 glass baking dish with cooking spray.

2. Peel, halve lengthwise, and seed the pumpkin. Cut into 1cm thick slices.

3. Arrange slices overlapping slightly in bottom of baking dish.

4. In a medium saucepan, melt butter (1 cup) over medium heat.

5. Reduce heat to low, add Garlic (2 cloves worth); cook for 2-3 minutes, stirring frequently until garlic is soft. (Do not let butter brown).

6. In a small bowl, mix panko bread crumbs (1/4 cup), parmesan cheese (1/3 cup), and 1 tablespoon of the butter-garlic mixture.

7. Brush the pumpkin with remaining butter-garlic mixture. Sprinkle on salt (1/4 tsp), pepper (1/8 tsp), and the bread crumb mixture.

8. Bake uncovered for 30-40 min (or until pumpkin is tender when poked with fork). Increase oven to 220 C (425F) for 5-10 more minutes, or until lightly browned.

9. Remove from oven, and sprinkle with parsley before serving.