Pimped up Pumpkin Gratin

Have you noticed that when you love something, it shows on the pictures you take. I make no mystery of the fact that I just adore curcubitaceae, every autumn, I publish recipes with pumpkins and it goes well into the winter.

The picture is a simple Pumpkin Gratin Recipe but if you wanted something a little fancier you could pimp the recipe up a little and that's how you do it.

Pimped up Pumpkin Gratin
Pumpkin 1.8kg (4lb), peeled and de-seeded
Parmesan Cheese 50g (2oz), grated
Fresh breadcrumbs 50g (2oz)
Pecan nuts 50g (2oz), roughly chopped
Chopped Thyme leaves 2 tbsp
Butter 50g (2oz), melted

Preheat oven to 200°C /400°F/Gas 6. Cut pumpkin into 2.5cm (1in) thick wedges. Place in a lightly buttered oven-proof dish. Season well with salt and freshly ground black pepper. 
Mix together Parmesan cheese, breadcrumbs, pecans, thyme and seasoning in a bowl.
Sprinkle evenly over pumpkin. Then drizzle over melted butter.
Bake in the 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 – if you prefer.

It's Veganuary and if you need ideas to plan Meat-Free meals there is no better place than Meat-Free-Monday challenge hosted by Tinned-Tomatoes

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