Baked Kumara with Over the Moon Galactic Gold

Baked Kumara with Over the Moon Galactic Gold


  • 3 kumara, skin on, halved lengthways
  • 1 tablespoon olive oil, plus extra to rub and drizzle
  • 60g butter, softened
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 teaspoons chopped thyme leaves, plus extra thyme sprigs to serve
  • 1 egg, beaten
  • 1/2 teaspoon freshly grated nutmeg 1
  • 25g Over the Moon Galactic Gold, chopped



  1. Preheat oven to 200°C.
  2. Rub kumara with oil. Place on a baking tray, cover with foil and bake for 1 hour. Remove foil and return to oven to bake for a further 15 minutes or until tender and skin is slightly crisp. Cool slightly.
  3. Place 1 tablespoon oil and 20g butter in a pan over medium heat. Cook onion and garlic, stirring, for 3-4 minutes until soft. Transfer to a bowl.
  4. Scoop flesh from kumara and add to bowl with thyme leaves, egg, nutmeg, cheese and remaining 40g butter, then mash.
  5. Fill kumara shells with mash, drizzle with oil, top with thyme sprigs and bake for 20 minutes or until golden.


Adapted from 9b8e52b0944d