Halloween Pumpkin Gratin

Perfect for a chilly Halloween celebration.

Halloween Pumpkin Gratin from the 2012 Dairy DiaryServes 4
Time 50 mins
Cals 334 per portion
Fat 24g of which 9.5g is saturated
Suitable for vegetarians
Suitable for freezing

Pumpkin 1.8kg (4lb), peeled and deseeded
Parmesan cheese 50g (2oz), grated
Fresh breadcrumbs 50g (2oz)
Pecan nuts 50g (2oz), roughly chopped
Chopped thyme leaves 2 tbsp
Butter 50g (2oz), melted

1 Preheat oven to 200°C/400°F/Gas 6. Cut pumpkin into 2.5cm (1in) thick wedges. Place in a lightly buttered ovenproof dish. Season well with salt and freshly ground black pepper.

2 Mix together Parmesan cheese, breadcrumbs, pecans, thyme and seasoning in a bowl.

3 Sprinkle evenly over pumpkin. Then drizzle over melted butter.

4 Bake in oven for 30–40 minutes, until pumpkin is tender and topping is golden. Serve immediately.

Tip Rather than Parmesan cheese, crumble over some strong blue cheese.

Recipe taken from 2012 Dairy Diary.

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1 Comment

  1. Pingback: The History of Halloween, Dairy Diary-Style « Dairy Diary Chat

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