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Baked Pumpkin with Thyme & Brie

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Ingredients Method

Ingredients
  

  • 1/3 c olive oil
  • 1 large brown onion sliced into rings
  • 4 garlic cloves crushed
  • 3 tsp fennel seeds
  • 2 tbsp brown sugar
  • 1/4 bunch thyme leaves picked plus extra to serve
  • 2 750ml jars of tomato passata
  • 1/4 bunch curly parsley leaves picked & chopped
  • 80 g unsalted butter chopped
  • 2 1 kilo butternut pumpkins peeled, seeds removed, sliced into 5mm slices
  • 250 g brie chopped
  • 250 g comté cheese finely grated
  • 1/4 c toasted pepita seeds

Method
 

  1. Preheat oven to 220°C.
  2. Heat oil in a medium saucepan over medium-high heat. Add the onion, garlic fennel, sugar and thyme, and cook, stirring regularly, for 5-6 mins until onion starts to caramelise.
  3. Stir in the passata and bring to the boil. Stir in the parsley, reduce heat to low and simmer for 5 mins. Remove from the heat and gradually whisk in the butter. Season to taste. Spoon one-third of the sauce over the base of a 3L-capacity ovenproof dish.
  4. Layer pumpkin over the sauce, then spoon over remaining sauce. Scatter with the cheeses. Cover with baking paper then foil. Bake for 1 hour, remove foil and baking paper and bake for a further 20-25 mins until pumpkin is cooked and top is golden.
  5. Sprinkle over pepita seeds and extra thyme leaves. Stand for 15 mins before serving.