Preheat the oven to 190°C (170°C fan). Spray gratin dishes lightly with olive oil spray.
Combine half the oil, onions, rosemary and sage in a large non-stick frying pan and cook over a moderate heat until the onions start to caramalise, about 15 minutes, stirring frequently. Season with pepper and spread into the prepared dish.
Toss the pumpkin in the flour and discard the excess. Add the remaining oil to the frying pan. Add the pumpkin and cook until brown, about 7 minutes, tossing frequently. Add the parsley, season with plenty of pepper and cook a further 1 minute.
Add the pumpkin mix to the onions, scatter with grated cheese and pour over the milk.
Bake until the top is brown and the liquid absorbed, about a further 20-25 minutes.
Recipe from Real Food, loukie Werle, 2005.
1 tbsp
oil
2
onions, thinly sliced
1 tsp
fresh rosemary, finely chopped
2 tsp
fresh sage, chopped
1 kg
butternut pumpkin, cut into 1 cm cubes
1/3 cup
flour
4 tsp
parsley, chopped
1 tbsp
cheddar cheese, reduced-fat, grated
120 ml
milk, reduced-fat
1 cup
bread crumbs, fresh
black pepper, freshly ground, to taste
Per serve
Energy
1260kJ
Total Fat
8.6g
Saturated Fat
2.5g
Protein
13.4g
Total Carbohydrate
42.5g
Dietary Fibre
4.9g
Sodium
167mg
Method
Preheat the oven to 190°C (170°C fan). Spray gratin dishes lightly with olive oil spray.
Combine half the oil, onions, rosemary and sage in a large non-stick frying pan and cook over a moderate heat until the onions start to caramalise, about 15 minutes, stirring frequently. Season with pepper and spread into the prepared dish.
Toss the pumpkin in the flour and discard the excess. Add the remaining oil to the frying pan. Add the pumpkin and cook until brown, about 7 minutes, tossing frequently. Add the parsley, season with plenty of pepper and cook a further 1 minute.
Add the pumpkin mix to the onions, scatter with grated cheese and pour over the milk.
Bake until the top is brown and the liquid absorbed, about a further 20-25 minutes.
Recipe from Real Food, loukie Werle, 2005.
Method
Preheat the oven to 190°C (170°C fan). Spray gratin dishes lightly with olive oil spray.
Combine half the oil, onions, rosemary and sage in a large non-stick frying pan and cook over a moderate heat until the onions start to caramalise, about 15 minutes, stirring frequently. Season with pepper and spread into the prepared dish.
Toss the pumpkin in the flour and discard the excess. Add the remaining oil to the frying pan. Add the pumpkin and cook until brown, about 7 minutes, tossing frequently. Add the parsley, season with plenty of pepper and cook a further 1 minute.
Add the pumpkin mix to the onions, scatter with grated cheese and pour over the milk.
Bake until the top is brown and the liquid absorbed, about a further 20-25 minutes.
