1
large pumpkin, peeled, deseeded and cut into thick wedges
2 medium onions, peeled and quartered
Salt and
freshly ground pepper
2 cinnamon sticks, halved
A few sprigs of
fresh thyme
300ml chicken
or vegetable stock
1.
Preheat
the oven to 190°C, gas mark 5
2.
Arrange
the pumpkin or squash and onions in a large baking dish. Season
and then place the cinnamon sticks among the vegetables and arrange the thyme
over the top.
3.
Heat
the stock in a saucepan until just about to boil.
Pour it over
the contents of the dish. Bake
for 45 minutes or until the pumpkin is soft, the stock is almost completely
absorbed and the onions are tender
and translucent.