Pumpkin Gratin, II; accidental vegan version

I may have mentioned that I butchered the big blue pumpkin 2 weeks ago.

It weighed in at 16 pounds (7.5 kilos).

I chose the biggest because I was making pumpkin bread

I cut it into large chunks, roasted it, then scooped out the flesh.

I made 4 loaves of pumpkin bread.. (4 cups)

Then I made pumpkin timbales (1 cup), a big batch of pumpkin soup (6 cups), put 4+ cups in bags in the freezer and made this pumpkin gratin.

This pumpkin was very soft after roasting, like canned pumpkin…

I wanted a little texture in the gratin so I added onion and celery, but the texture was already almost like a pudding so I didn’t add eggs, which I usually do in my vegetable gratins.

It accidentally became vegan** – except for the cheese. But if you are vegan, or cooking for someone who is, just leave the cheese off. The crumbs, drizzled with a bit of olive oil, make a nice topping.

Or you could sprinkle with chopped nuts….

D*mn! I like that idea better than cheese. I need to make this again, with nuts.

Anyway, this mostly-vegan gratin is for my vegan friends (sorry about the cheese).

Canned pumpkin would work perfectly well.

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Pumpkin Gratin, II

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This is an easy fall or winter side dish, good for the holidays or anytime!

• Author: Katie Zeller
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 2 servings 1x
• Category: Winter Vegetables

Ingredients

Scale 1x2x3x

• 2 cups (16oz, 480gr) pumpkin, cooked or canned
• 1 onion, chopped
• 1 rib celery, chopped
• 1 tbs olive oil, plus a bit for the dish
• 1 tbs Dijon-style mustard
• 1 tsp paprika
• 1/3 cup dried bread crumbs
• 1oz (30gr) cheese, cut finely or shredded

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Instructions

• In medium skillet sauté onion and celery in olive oil over medium heat until tender, about 10 minutes.
• Stir in mustard and paprika.
• Add pumpkin and mix well.
• Spoon into a lightly oiled baking dish 
• Sprinkle the top with remaining bread crumbs, then cheese (or nuts).
• Bake at 200C (400F) for 30 minutes.
• Remove and serve.

Notes

Sprinkle the top with chopped nuts rather than cheese for a healthy, vegan version.

Keywords: pumpkin, gratin

I still have 4 big pumpkins left. I’ve used 2 and given away 3.

I also have 10 butternut squash and 8 spaghetti squash.

We’re eating as fast as we can….

In other news – did you know that in January Chrome (the browser) is going to stop showing ads on sites that violate their ‘good ad’ policy?

They’re not going to stop displaying the bad ads, they’re going to stop ALL ads on that entire site.

Since I rarely see any ads on this blog or my sites I’m going to have to do some serious research to make sure I’m in good standing.

Apparently, most ad publishers don’t have inventory suitable to my IP address (middle of nowhere, France).

Specifically, pop-up ads, ads that cover the content, and ads that lead you away from the content are violations.

I’m not supposed to have any of those (my ad publishers assure me) but if you see them I would appreciate you letting me know so I can ban them before I get banned.

Life used to be simple….

**Here is more info on vegan foods and a vegan food delivery service