Pumpkin and Sweet Potato Bake

Adrian liked this so much he wanted me to teach him. It's really simple but requires some patient and waiting. I liked how the roasted pepper played into the sweetness of pumpkin and sweet potatoes. For ascetic reason, I asked Adrian to pluck a few basil leaves from Josh's. He wasn't sure which one to pluck from and I said "sniff and smell to pick the one you like." The basil leaves actually turned out to be a good compliment.

Ingredients:
(serve 2)

• 1/4 medium-sized pumpkin, seeded
  
• 1/4 large sweet potato, washed and dry
  
• 2 orange pepper
• 1 head garlic
  
• 1/3 cup Parmesan Cheese, grated
• 2 Tablespoon fresh cream
• Spring onion, chopped
  
• sea salt and black pepper
• Parmesan cheese as topping

Preheat oven at 200C. Chop off head of garlic and drizzle with olive oil. Place on a baking tray. Brush pumpkin, sweet potato and orange pepper with just enough olive oil. Sprinkle with salt and pepper. Wrap in individual aluminum foil. Bake in the oven for 60 minutes. You may need to check on the garlic and pepper so they don't burnt. The garlic is ready when the exposed heads are browned.

When the ingredients are cooled enough to handle, scoop flesh of pumpkin and sweet potato to a mixing bowl. Squeeze about 3 gloves of roasted garlic. Put all the ingredients, except spring onion and orange pepper, into the mixing bowl. Mash to blend.


Finely chop roasted pepper. Stir pepper and spring onions into the pumpkin mix. Divide and pour into two ramekin, or one baking dish. Top with more Parmesan cheese. Bake for approximately 20 minutes.