Pumpkin Gratin; eating hamburgers and the pool

I’m calling this Pumpkin Gratin because, this time of year, any post with the word ‘pumpkin’ in it gets a lot of notice.

I suppose I could have also used ‘pumpkin pie spice’ but I don’t have any.

That’s not something readily available here as pumpkins have only recently been upgraded from pig food to people food.

Yes, I know what’s in pumpkin pie spice,  and I use various combinations in sweet baked goods, but I don’t call it ‘pumpkin pie spice’.

Besides, this gratin is a savory dish and I wanted it as far from a pumpkin pie as possible.

I also make this with butternut squash.

Whatever winter squash you choose (pumpkin is a winter squash) bake it first, until very soft, then scoop out and drain the flesh, discarding the skin. I usually put it in a strainer for 30 – 40 minutes to get rid of excess liquid. As it is very soft, nothing further needs to be done before using.

Canned pumpkin (something else I can’t get) works perfectly – and is even easier.

Click here to Pin Pumpkin Gratin

Print

Pumpkin Gratin

This is delicious with any winter squash – pumpkin, butternut, Hubbard…

  • Author: Katie Zeller
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: Winter Vegetables

Ingredients

Scale
  • 2 cups (16oz, 480gr) pumpkin, cooked or canned
  • 1 whole egg or 2 egg whites
  • 1 leek, thinly sliced
  • 1 tsp olive oil
  • 1/4 cup (2oz, 60gr) Greek yogurt or plain yogurt
  • 1/4 cup (1oz, 30gr) grated Parmesan cheese
  • 1/2 tsp sage
  • 1/2 tsp marjoram
  • 1 tbs dried bread crumbs
  • 1 tbs olive oil

Instructions

  • In medium nonstick skillet sauté leek in olive oil over medium heat until tender, about 10 minutes.
  • In medium bowl whisk egg well.
  • Add yogurt, 2 tbs Parmesan and herbs. Mix well.
  • Add pumpkin and leeks, mix well.
  • Spoon into a lightly oiled, glass baking dish 
  • Sprinkle the top with remaining cheese and bread crumbs.
  • Drizzle with remaining oil.
  • Bake at 200C (400F) for 30 minutes or until top is set and golden brown.
  • Remove and serve.

Notes

You can use sour cream in place of yogurt.
Time does not include cutting up and cooking raw pumpkin.

Keywords: pumpkin, winter squash, gratin

Pumpkin Gratin

I get regular emails from a French cooking site – often with very good, easy recipes.

The other day I received a video titled: Voici la vraie bonne façon de manger un hamburger  or How to Eat a Hamburger.

The person in the video demonstrated how to eat a hamburger with his hands.

Seriously.

By coincidence, we had just been in Bordeaux and had walked past a French hamburger restaurant. Every person in the restaurant was eating their hamburger with a knife and fork.

Every. Single. Person.

I know the French eat some foods with their hands. I’ve seen them eating baguette sandwiches on the street!!!! Maybe hamburgers are eaten with cutlery because they’re a ‘hot’ food. I’m going to ask my French friends….

Stay tuned.

In other news…..

The third and final level has been started. You can see the posts. It’s not going to be as big as planned, but, as the 2nd level is bigger, we’re happy.

And there are stairs!

Mon mari decided it would be nice to have access from the ground rather than hauling equipment and chemicals through the house.

I agreed.

Looks like we’ll be done in time to close it up for winter.

10 thoughts on “Pumpkin Gratin; eating hamburgers and the pool”

    • I have! We (I) used it quite a bit in August when I had to climb a ladder both ways,,,, Then the nights started getting cold which means the water started getting too cold. Next year we’ll get a solar heater, I admire it often, tho

  1. Ahh, but then it will be ready to go at the start of next summer. There is a good chance you will be able to use that lovely deck on sunny winter days. We discovered a sunny corner where we have can have the odd coffee and lunch outside through out the year in our corner of France.

    I have noted the recipe. One of our neighbours huge Courge de Provence is ripening on our side of the hedge and he has given it to us.I have never tried to cook that variety.

    • Nice that he gave it to you…. It could have just disappeared lol. The deck will be usable on warm days. It’s actually too hot out there for most of the summer. Of course, now that there is a pool….

  2. Looking good! I’d need rails on those stairs though. 🙁

    I can’t imagine eating a burger any other way than with my hands! Using utensils is…sacrilege!

    • He hasn’t decided yet…. I’m thinking not. We don’t need to worry about it being uncovered as it’s not accessible to wandering critters. And there aren’t any trees close to make a mess lol

Comments are closed.

Share via
Copy link
Powered by Social Snap