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 GratinPrint
This is delicious with any winter squash – pumpkin, butternut, Hubbard…
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Winter Vegetables
- 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
- 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.
You can use sour cream in place of yogurt.
Time does not include cutting up and cooking raw pumpkin.
Keywords: pumpkin, winter squash, 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.
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….
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.
Looks like we’ll be done in time to close it up for winter.