- Dish type
- Side dish
- Vegetable side dishes
This pumpkin gratin is an easy side dish for autumn.
1 person made this
- 1 pumpkin (about 1.2kg)
- 2 cloves garlic
- salt and pepper
- 4 tablespoons olive oil
- 100g grated cheese
- 350ml single cream
MethodPrep:20min ›Cook:55min ›Ready in:1hr15min
- Preheat your oven to 180 C / Gas 4.
- Peel and cut pumpkin in half, remove seeds and cut flesh in 1 to 2cm cubes.
- Spread pumpkin on a baking tray and add garlic. Salt, pepper and drizzle with oil. Bake in the preheated oven for 10 to 12 minutes.
- Transfer pumpkin to an ovenproof dish and mix with 3/4 of the cheese.
- Pour over cream and sprinkle with remaining cheese. Bake in the preheated oven for 45 to 55 minutes.
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We recommend using panko breadcrumbs because they have a coarser texture than most store-bought crumbs. If you don't have panko, regular unseasoned breadcrumbs will also work.
- Butter (for greasing the pan)
- 1/3 Cup fresh sage, minced
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 Cup olive oil
- 1 pumpkin, peeled, seeded, and cut into half-inch cubes
- 2 Tablespoons butter
- 2/3 Cups breadcrumbs
- 2/3 Cups Parmesan cheese, freshly grated
- 1/3 Cup chopped hazelnuts
Recipe of Favorite Whole Pumpkin Gratin
Whole Pumpkin Gratin. Cheesy strata or gratin – Like this Whole Pumpkin Cheddar Gratin. On the day of serving, fill the cold pumpkin with roasted veggies, gratin, or bread pudding. The Pumpkin Gratin recipe out of our category flowering vegetables!
Potato and Pumpkin Gratin. this link is to an external site that may or may not meet accessibility guidelines. Heat the remaining oil in the pan, then tip in the garlic, chilli, pumpkin chunks, chopped potatoes and sage and toss them together in the hot oil until. In this episode Rodney shows you how to make a "Pumpkin, Potato and Walnut Gratin".
Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, whole pumpkin gratin. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Whole Pumpkin Gratin is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Whole Pumpkin Gratin is something that I’ve loved my whole life. They are fine and they look fantastic.
Cheesy strata or gratin – Like this Whole Pumpkin Cheddar Gratin. On the day of serving, fill the cold pumpkin with roasted veggies, gratin, or bread pudding. The Pumpkin Gratin recipe out of our category flowering vegetables!
To begin with this particular recipe, we have to prepare a few ingredients. You can have whole pumpkin gratin using 11 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Whole Pumpkin Gratin:
Cook a whole pumpkin- cubed pumpkin. If you want to get chunks of pumpkin, rather than pumpkin puree, you can do that too. Slightly reheat the gratin sauce before assembling the dish. Pumpkin-and-Winter Squash Gratin Recipe. this link is to an external site that may or may not meet accessibility.
Steps to make Whole Pumpkin Gratin:
- Wash the pumpkin and cover with plastic wrap and cook in the microwave until softened. ＊Be careful not to heat it up too much. (reference: 8
Toss pumpkin cubes with garlic, parsley, sage, and salt and black pepper to taste. Pumpkin seeds have long been valued as a source of the mineral zinc, and the World Health Organization recommends their consumption as a good way of obtaining this nutrient. Pumpkin season is officially upon us, which means we'll be seeing a lot of Jack O'Lanterns, pies, and seasonal drinks like Starbucks' infamous spiced lattes. Unfortunately, pumpkin season isn't great for. The pumpkin is ready when the flesh is darker, and the skin.
So that is going to wrap this up with this special food whole pumpkin gratin recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
LIKE any child of the ‘50s, I have warm and fuzzy memories of Thanksgiving being more of a marathon than a meal. We would eat until we almost hurt, then start all over again. A feast like that was just too rare to rush through.
Those long, lazy, dedicated-eating holidays were the antithesis of Thanksgiving today, when the cover line over the turkeys on all the food magazines really should read: “Gone in 60 seconds.” Most Americans can now demolish a groaning board in less time than it takes to set it. Somehow, the emphasis of the great unifying feast has shifted to the harried shopping and the frenzied cooking and the high anxiety in the kitchen. The actual eating gets the shortest of shrifts, so that the time spent together at the table -- the point of it all -- is almost an afterthought.
Probably any of the usual suspects can take the blame: a drive-through food culture the siren call of 24-hour, 1,500-channel TV a misplaced faith in multi-tasking squirming discomfort with sit-down family meals. But whatever is at fault, it’s kicked the stuffing out of Thanksgiving.
I never thought about it until recently, but I’ve been subliminally fighting back for years. I want a meal that inspires lingering. One that requires ingredients any good supermarket carries and recipes that need no high-wire techniques to perfect. And I want the guests to stop and smell the gravy. That’s the tricky part.
Restaurants that serve Thanksgiving dinner have it easy -- they can serve courses to draw out the feast. But at home, seeing all 19 dishes laid out at once is half the pleasure of the day’s sensory overload.
Planting bumps in the road
With 22 Novembers of practice under my apron, I plan the meal backward, looking for ways to slow it down rather than rush to get it on the plate. The goal is a 33-rpm experience in a DSL world. Everyone at our table knows you come for dinner and stay for the day. And we don’t even have to lock them in.
One way to keep the chairs warm longer is to hold off on a couple of really great side dishes. After everyone has filled a plate with turkey and a surfeit of trimmings, I bring out the dinner rolls that were baking after the oven was emptied of sweet potatoes and stuffing. It’s like a butter-up call to pace yourself in case there’s more to come.
And I’ve learned to transform the inevitable leftover stuffing into a simple bread pudding, adding eggs and milk for a custardy effect. After everyone has experienced the meaty-fluffy stuffing that soaked up all the juices inside the turkey, they get a second taste and, inevitably, a second wind.
Varying the menu just slightly from year to year also has a slowing effect. No one rushes through it unthinkingly. We have to have certain dishes, like mashed potatoes and gravy, but we brine our turkey a different way every time, partly for the sane scientist in me and partly because people can taste the difference. This year it struck me that soy sauce along with the usual brine would add a little interest, and the skin would be dark perfection. It worked: It was the most beautifully browned bird I ever cooked, and the flavors were somehow more complex and unified.
I never make the same stuffing, either. I especially love a cornbread base, and spicy sausage like andouille or chorizo goes so well with it. A combination of raw onions and peppers with sauteed garlic and shiitakes creates contrasts in texture and flavor that make people stop and think.
I always cook sweet potatoes without sugar as a side dish to twist perceptions (I’m proud to say I have never made candied yams). And I almost always substitute them for pumpkin in a pie -- the one devised by the late Southern chef Bill Neal is worlds away from the recipe on the Libby’s label, and not just because it’s topped with pecan streusel. The filling is airy but intense.
I still serve pumpkin, but in an offbeat way, maybe in a gratin. Diced, seasoned with garlic and thyme and creamy with Gruyere, it’s as much a conversation piece as a side dish. But more than that: It tastes incredible. And if any vegetarians happen to be in the vicinity, it also makes a satisfying main course.
The delaying tactics start well before the napkins unfold, though. For us, the feasting actually begins in the kitchen. While my consort and I are cooking at one end, our friends are at the other, clinking Champagne glasses and nibbling among themselves.
Bob and I make everything but the brine on the day itself, and not coincidentally it’s the one day we’re a relatively happy couple in the kitchen -- my inner control freak takes a holiday. We wrestle the turkey and stuffing together, trade off on basting and agonizing, wordlessly divide up the side dishes. (He risks nicked-up thumbs cutting crosses into chestnuts to roast I slice sweet potatoes.)
The payoff comes at the table. No one bolts down Bob’s Brussels sprouts without stopping to ask how he came to make them seductive yet again. Pistachio oil from France was one year’s secret ingredient, amplified by lots of chopped pistachios I later modified the recipe by separating the leaves so the dish looked prettier and tasted less like little cabbages. If we were serving the same old menu year after year, everyone would make faster work of it than they do with a Swanson’s Hungry-Man.
Giving guests aprons is another great delaying tactic. Over the years, our friends have delegated certain dishes to themselves. I would never let my friend Wally near my stove at a dinner party, but I am beyond happy to stand back and let her commandeer two burners on Thanksgiving to whisk up the foolproof gravy her mother taught her (a couple of heaping tablespoons of flour in a cup of cold water makes a slurry that thickens the rich and intensely flavorful pan drippings). Two other friends from different cities always collaborate on the mashed potatoes, one doing the muscle work and the other pouring butter and cream in quantities even I might quail at.
And once again, when all their contributions are dispersed on all those plates, no one eats and runs. The tale of the technique and collaboration has to be discussed at leisurely length.
But probably the best deceleration trick I’ve learned was the very first, in the year another friend came to Thanksgiving with his French wife and a bottle of Calvados. As she explained, we should have a glass midmeal, so that we could “burn a hole” in our stomachs with the apple brandy to fit in more food. The trou Normand, as she called it, was an ancient custom meant to stimulate the appetite and ease digestion.
That year, eons ago in a minuscule kitchen, we stowed the Calvados in our liquor cabinet over the stove. It got hot and we got full, but when we drank it, it of course was even more potent. That Thanksgiving went very long and late.
Nowadays the trou Normand is an indispensable part of the holiday at our house. It prolongs the meal like nothing else -- before dessert, we take a break in the living room with our Calvados snifters, loll around listening to old LPs, watch the sky go deep blue to starry black, and realize there is no reason to rush back and end a once-a-year meal until we’re good and ready.
- 1 tablespoon canola oil
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 1/2 cups whole milk
- 5 ounces Gruyère cheese, shredded (about 1 1⁄4 cups), divided
- 2 teaspoons kosher salt, divided
- 2 ounces French bread, torn into small pieces
- 1/4 cup fresh flat-leaf parsley leaves
- 1 tablespoon fresh thyme leaves
- 2 tablespoons salted butter, melted
- 4 cups (about 20 oz.) russet potato, cut into 1-inch cubes
- 3 cups (about 14 oz.) butternut squash, cut into 1-inch cubes
- 3 cups (about 14 oz.) sugar pumpkin, cut into 1-inch cubes
Heat oil in a medium saucepan over medium. Add flour, nutmeg, and cloves to pan. Cook, stirring constantly, 1 minute. Add milk bring to a boil, and cook, stirring often, until thickened, about 1 minute. Remove from heat, and let stand 5 minutes. Add 3⁄4 cup of the cheese, 1⁄4 cup at a time, stirring with a whisk until melted after each addition. Whisk in 1 1⁄2 teaspoons of the salt.
Preheat oven to 425°F with an oven rack about 8 inches from heat.
Combine bread, parsley, and thyme in a food processor pulse until coarsely chopped. Transfer to a large bowl, and toss with melted butter. Set aside.
Place potato, squash, and pumpkin in a lightly greased 13- x 9-inch baking dish. Pour milk mixture over squash mixture, and sprinkle with remaining 1⁄2 teaspoon salt, pressing mixture into an even layer. Cover and bake in middle of preheated oven until squash is tender, about 1 hour. Remove baking dish.
Preheat broiler to HIGH. Uncover dish, and sprinkle top of gratin with bread-herb mixture and remaining1⁄2 cup cheese. Broil on rack 8 inches from heat until top is browned, 2 to 3 minutes.
Reviews and Comments:
Love your Blog and I loved this recipe, I added fresh grated garlic, nutmeg and some broken up dried red chillis. I included 1 white potato as I had leftover and did 4 layers maybe my slices were too thin. Great idea as alone meal for cold days, very filling and tasty! The most time I spend was peeling and slicing butternut squash, don't throw away seeds, just wash and roast: awesome snack!
Amazing! I forgot to add the butter and I added extra rosemary and found it amazing. I will make this again for sure. So much better than potatoes.
What a great recipe! I made it as the entree for our vegetarian Christmas dinner and it was a hit! I'm not a huge rosemary fan myself and yet I still enjoyed it. It got rave reviews from my family which is what counts :)
Mauritian Pumpkin Gratin
There’s something about the way we do gratin in Mauritius – Tastier than Michelin starred French restaurant gratin, I can guarantee you. And if you’re new to the blog, my heritage on my mum’s side is Mauritian – talk about winning the birth lottery, there! But back to our gratin – It’s just so good. One ingredient I use that’s different than the average Mauritian gratin is the cheese. It ain’t kraft processed cheese that’s for sure. Mauritius being a tiny developing country, has only until the last couple of decades, had Kraft processed cheese as their main cheese option. It’s still pretty much in every single family pantry. It’s not got much good stuff in it, including sulphur preservatives, fake colours and long life dairy, so we’re grateful today to be able to mix it up with a real Gouda, Cheddar or Emantel cheese – If you’re dairy free, just use a generous sprinkling of nutritional yeast for the topping. Fun fact? In Mauritian supermarkets, the Kraft processed cheese is often kept in a glass display case with a key. True story!
This is great as a side to a roast dinner, but in Mauritius we have big lunches of curries, rice, lentils, chutneys, spinach… So dinner tends to be quite light and it’s common to have a simple gratin as the evening meal with a little bread and butter to accompany it and a green leafy salad. If you’re grain free, just skip the bread or do a seedy / paleo bread instead. Personally, I just like it with a big rocket salad. I love the sweet pumpkin and the bitter rocket together as a combo.
So there you have it. I have a zucchini gratin too and if you were wanting a meaty accompaniment my lamb shoulder would be divine as lamb suits sweeter veggies in a pairing, big time, don’t you think?
Pop an instagram pic up if you think to @lowtoxlife #lowtoxlife – I’d love to see your kitchen coups!
I’ll be popping in this week to share some delicious pumpkin recipes before Thanksgiving – this Pumpkin Cauliflower Gratin, and some pumpkin crackers. Once Thanksgiving is over, it’s officially winter and Christmas season (at least in my house!). This year I’m planning to share some gluten-free Christmas cookies recipes, plus some cozy winter dishes that’ll be nice and warming and delicious.
I have to say, it’s been very enjoyable to be cooking and posting vegetarian AND vegan recipes nowadays. To be quite honest, I felt limited at times with vegan recipes. It feels great to be expanding my culinary repertoire and using ingredients that evoke memories of my childhood.
Today’s recipe could be made vegan, but I highly recommend the vegetarian version. Gruyére (or Swiss) cheese has such a big, bold flavor, and it goes perfectly with the earthy and creamy pumpkin. I would also recommend making the sauce and eating it with pasta for a vegetarian pumpkin mac and cheese.
If vegetarian recipes aren’t your thing, try this cozy Vegan Pumpkin Mac and Cheese instead!
Easy Pumpkin Gratin Recipe
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How to make an easy pumpkin gratin recipe at home?
In Autumn as Thanksgiving Day approaches, Americans tend to dream about the flavor of pumpkin in all kinds of sweet indulgences: Pumpkin Spice lattes, Pumpkin Scones, Pumpkin Cakes, Pumpkin Pie, Pumpkin Bread, Pumpkin Muffins, Pumpkin Cookies. However, in Italy, you are more likely to taste pumpkin in savory dishes, such as in fillings for little pillows of tender pasta, such as ravioli or agnoletti, or cooked in cubes and tossed with pasta and bacon, or in soups, gnocchi or pasta sauces.
In the Fall, I have enjoyed a number of memorable dishes in Northern Italy that contained pumpkin: a risotto with wild mushrooms topped with shards of glazed roast pumpkin just over the Swiss border in Lake Lugano, and as a filling for handmade ravioli served in a cream sauce, savored while dining on a terrace overlooking Lake Como. Many different varieties of pumpkins are grown in Italy, and you will find them in the cuisine in most regions.
The French are similar to the Italians, in that pumpkin is treated as a vegetable, and is prepared in savory dishes. Dorie Greenspan, in Around My French Table,provides a recipe from a friend who lives in Lyon, for a glorious stuffed, roasted pumpkin. David Lebovitz wrote about simply roasting pumpkin wedges in his blog, Living the Sweet Life in Paris, on October 25, 2010. The French do serve Soupe au Potiron, or Pumpkin Soup.
I was intrigued by a recipe by Jacques Pepin for Pumpkin Gratin. He spoke about eating Pumpkin Pie in the States for the first time and believing that an error had been made, because it was sweet! Jacques reminisced that this gratin was a dish that his mother used to prepare, and he provided a simple version in his cookbook, More fast Food My Way.
Pumpkin Gratin is a very simple, rustic dish, soufflé-like in texture, but not technique, savory, golden, prepared with eggs, heavy cream and gruyere cheese. This can be served as a holiday side dish, or could be served as a vegetarian entrée. You can garnish it with fried sage leaves, or some sprigs of fresh thyme, or even some crumbled, crisp bacon.
Pumpkin Gratin, recipe by Jacques Pepin, More Fast Food My Way, page 138, paraphrased by me here
Cooking time: 45-55 minutes
- 1 – 15 ounce can of pure pumpkin puree
- 3 large eggs
- 1 cup heavy cream
- 3/4 cup grated Swiss chees (I used Gruyere)
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- I added 1 teaspoon dried thyme leaves
- 1 Tablespoon grated Parmesan
- Softened butter to butter a 6 cup gratin dish.
Preheat the oven to 350 degrees F
Jacques combined all ingredients except the Parmesan cheese in a food processor and processed for about 15 seconds. I simply beat the eggs and cream with a whisk, added the remaining ingredients and whisked for about a minute, and then poured the mixture into the gratin dish.
Top the gratin with the grated parmesan cheese.
Bake for 35-45 minutes, according to Jacque, until the gratin is golden, puffed in the center and set. Mine took 55 minutes.
Garnish as you wish with sprigs of fresh thyme, or fresh or fried sage leaves, or crumbled, crisp bacon for all those who find it hard not to have bacon included in a Thanksgiving Day dish.
This dish is much more delicious and elegant than I had imagined. It has a soufflé-like texture, and the flavors of pumpkin, eggs, and cheese are comforting and balanced. It is beautiful in appearance, all golden and initially puffy on top, although it deflates rather quickly. It is very simple to prepare, and it can be versatile. My husband, after tasting this for the first time, asserted that this should be a traditional Thanksgiving dish. He then added that he could enjoy it as an entrée, as well, or for a brunch dish, because the eggs, cream and cheese made it a very rich, satisfying dish.
Recipes: Daniel Boulud's Gratin and Stuffed Pumpkin
Get the secrets behind two of the celebrated chef's winter specialties.
Nov. 25, 2008 -- Here are chef Daniel Boulud's recipes for Swiss Chard Gratin and Stuffed Cheese Pumpkin. CLICK HERE for all the "Nightline Platelist" recipes and chef profiles.
Swiss Chard Gratin
Recipe courtesy of Daniel Boulud
2 cloves garlic, peeled and chopped
3 teaspoons Daniel Boulud's Thanksgiving Spice Blend*
½ cup shredded Gruyère cheese
1/3 cup grated Parmesan cheese
* Available at Chef Central, Food Emporium (NY Metro), Home Goods, Zabars, www.pfaltzgraff.com and Gracious Homes
Preheat oven to 375 degrees F.
Bring a large pot of salted water to a boil and place a bowl of ice water on the side. Separate the Swiss chard leaves from the stems, and reserve half of the stems rinse well. Boil the Swiss chard leaves until tenderremove with a slotted spoon and chill in the ice water. Strain well by wrapping in cheesecloth or a clean dish towel and wringing out the liquid then chop roughly. Cut the reserved Swiss chard stems into thin slices.
In a large saucepan over medium-low heat, add the olive oil, garlic, onion, sliced Swiss chard stems and one teaspoon of Thanksgiving Spice Blend and cook, stirring until tender. Stir in the cooked Swiss chard leaves to combine.
In a separate small pot over medium-low heat, add the butter, flour and 1 teaspoon of Thanksgiving Spice Blend. Cook, stirring with a whisk for 2-3 minutes, being careful not to brown the butter. Gradually whisk in the warm milk. Continue to cook, whisking, for 3 minutes to make a bechamel sauce. Transfer the bechamel into the pot with the Swiss chard, and stir to combine season with salt and pepper to taste.
Transfer to a small gratin dish or ovenproof baking pan. Sprinkle evenly with the grated Parmesan and Gruyere cheeses, and the remaining teaspoon of Thanksgiving spice blend and bake 8-10 minutes, or until golden brown.
Stuffed Cheese Pumpkin
Recipe courtesy of Daniel Boulud, adapted from a recipe prepared by his mother, Marie
1 cheese pumpkin, approximately 10-12 pounds
1 kabocha squash (or butternut squash)
3/4 pound apple wood smoked bacon, cut into approx ¼ inch thick batons
½ cup toasted and chopped pecans
½ cup toasted pumpkin seeds
1 lpound Gruyere cheese, grated
3 tablespoons Daniel Boulud's Thanksgiving Spice blend*
* Available at Chef Central, Food Emporium (NY Metro), Home Goods, Zabars, www.pfaltzgraff.com and Gracious Homes
Preheat oven to 350 degrees F. Slice the kabocha squash in half, remove the seeds, rub the inside with olive oil and sprinkle with salt and pepper. Lie the squash flesh side down on a sheet tray lined with aluminum foil and bake for approximately 1 hour, or until cooked through (check with the tip of a paring knife).
Meanwhile, turn the cheese pumpkin upside down, and with a small serrated paring knife, remove a circular cap wide enough to later fill the pumpkin with stuffing (approximately 10 inches in diameter). Cut the sourdough bread into 1-inch thick slices and toast. Lightly rub the toasted bread with the clove of garlic.
In a medium saute pan over medium heat, add the bacon and cook, stirring, until crispy. Remove the bacon with a slotted spoon, drain on a paper-towel lined plate and set aside. When the cooked kabocha squash is cool enough to handle, remove the flesh with a spoon and cut into a rough dice. In a mixing bowl, whisk together the Half and Half with 2 tablespoons of Thanksgiving Spice Blend, and salt and pepper to taste.
Sprinkle the inside of the cheese pumpkin with salt, pepper and the remaining Thanksgiving Spice Blend. Begin filling the pumpkin, starting with a layer of bread, then half of the bacon, half of the pecans, half of the pumpkin seeds, half of the chives and half of the cheese. Pour in about half of the Half and Half mixture and lightly press down. Repeat with remaining filling ingredients to reach the top of the pumpkin. Pour in the remainder of the Half and Half to reach the top of the pumpkin. Return the cap to the pumpkin and transfer onto an aluminum foil lined baking tray. Bake for 1½ to 2 hours, or until the cheese pumpkin is cooked though.
Serve warm, scooping a bit of the cheese pumpkin from the sides along with the filling.