Creamy baked pumpkin

Ingredients for 4 servings:

• 1 m.-large pumpkin(s), butternut or Hokkaido
• 1 tsp, heaped coriander, crushed
• 1 chili pepper(s), dried, crumbled
• 7 sprig(s) thyme, leaves picked
• Salt
• Pepper, from the mill
• olive oil
• Nutmeg, freshly grated
• 250 g cream
• ½ jar white wine
• 2 handfuls of Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Preheat the oven to 200°C (top/bottom heat). Peel and deseed the pumpkin, and cut into 2cm-wide strips. In a bowl, mix with coriander seeds, chili peppers, thyme, salt, pepper, and a generous splash of olive oil. Then layer the pumpkin in a gratin dish, ensuring everything is evenly distributed. The size of the gratin dish depends on the amount of pumpkin. Cover the dish with a wet sheet of baking paper or aluminum foil and bake for 25-30 minutes, until the pumpkin is slightly soft. Meanwhile, grate a generous amount of nutmeg into the cream and mix with the wine, salt, pepper, and half of the Parmesan cheese. Cover the oven dish, pour the cream mixture over the pumpkin, and sprinkle with the remaining cheese. Bake for another 10 minutes, until it bubbles nicely and the cheese is well browned. It also tastes great with a mixture of pumpkin and carrots.