Butternut pumpkin gratin

The addition of fresh herbs add to the flavour and colour

SERVES 4
TIME TO MAKE 1 - 2 hours
MEAL TYPE Dinner
SERVES 4
TIME TO MAKE 1 - 2 hours
MEAL TYPE Dinner

Method

  1. Preheat the oven to 190°C (170°C fan).  Spray gratin dishes lightly with olive oil spray.
  2. 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.
  3. 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.
  4. Add the pumpkin mix to the onions, scatter with grated cheese and pour over the milk.
  5. 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
  • 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

  1. Preheat the oven to 190°C (170°C fan).  Spray gratin dishes lightly with olive oil spray.
  2. 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.
  3. 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.
  4. Add the pumpkin mix to the onions, scatter with grated cheese and pour over the milk.
  5. Bake until the top is brown and the liquid absorbed, about a further 20-25 minutes.

 

Recipe from Real Food, loukie Werle, 2005.