Pumpkin bake with crunchy topping

Win over the crowds with this sweet pumpkin side with a crunchy parmesan topping.

Preheat oven to 180°C/160°C fan-forced. Grease a 4cm-deep, 21cm x 31cm (base) baking pan. Place pumpkin, eschalot and 1 tablespoon rosemary in a large bowl. Season with salt and pepper. Toss to combine. Arrange pumpkin mixture in prepared pan. Pour over cream. Cover tightly with foil. Bake for 50 minutes or until pumpkin is just tender.
Meanwhile, place bread, parmesan, oil and remaining rosemary in a bowl. Season with salt and pepper. Toss to combine.
Remove bake from oven. Increase oven to 200°C/180°C fan-forced. Remove foil from bake. Sprinkle evenly with bread mixture. Bake for a further 15 minutes or until golden and crisp. Stand for 10 minutes. Serve.

Source

1.5kg butternut pumpkin, peeled, halved lengthways, thinly sliced

2 eschalots, thinly sliced

1 1/2 tbsp chopped fresh rosemary leaves

1 3/4 cups thickened cream

2 white bread rolls, roughly chopped

1/3 cup coarsely grated parmesan or vegetarian hard cheese

2 tbsp olive oil

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