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Autumn Pumpkin and Mushroom Bake

Preparation time: 5 min, Cooking time: 20 - 25 min, Cals per serving: 565 for 4, 364 for 6

ingredients

serves: 4-6
50 g (2 oz) butter, plus extra if needed
1 small onion, finely diced
2 garlic cloves, crushed
1/2 tsp chopped fresh thyme, plus extra to garnish
800 g (1 lb 12 oz) pumpkin or, butternut squash peeled and chopped
400 g (14 oz) field mushrooms, broken into even-sized pieces
284 ml carton double cream
100 g (3 1/2 oz) parmesan, freshly grated

method

1. Preheat the oven to 200°C/180°C fan oven/Gas Mark 6. Warm the butter in a frying pan until foaming, add the onion, garlic and thyme and stir-fry over a medium heat until the onion becomes soft, but not coloured. Add the pumpkin and continue to cook, tossing gently for 3 to 4 minutes until it starts to soften.

2. Turn up the heat, add the mushrooms, then season and cook until the mushroom juices start to flow (add extra butter if it looks too dry). Add the cream, bring to the boil, and cook for 5 to 10 minutes, or until the sauce looks syrupy.

3. Spoon the mixture into a large ovenproof dish, sprinkle with parmesan, and bake for 10 minutes. Garnish with thyme, to serve.

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