Weekly Recipe 2009 - Butternut Pumpkin Gratin


Healthy winter warming recipes from Holly, Kerry, Lauren, Peta & Joe 9/7/09

Butternut Pumpkin Gratin (serves 4) 9/7/09

2 teaspoons sunflower oil & 2 tsp extra
2 large onions, thinly sliced
1 teaspoon finely chopped fresh rosemary
1 tablespoon chopped fresh sage
6 cups cubed butternut pumpkin
½ cup plain flour
2 tablespoons chopped flat leaf parsley
30g reduced fat cheddar cheese
½ cup + 1 tblsp (150mL) low fat milk
1 cup fresh breadcrumbs
freshly ground black pepper to taste
  1. Preheat oven to 190 degrees C.  Spray an 8 cup dish lightly with olive oil spray.
  2. Combine 2 teaspoons oil, onions, rosemary and sage in a large non-stick pan and cook over mod heat until onions start to caramelise, about 15 mins, stirring frequently.  Season with pepper and spread in prepared dish.
  3. Toss the pumpkin in the flour and discard excess.  Add the extra oil to the frying pan and cook pumpkin until brown, about 7 mins, tossing frequently.  Add parsley, season, and cook 1 minute.
  4. Top the onions with the pumpkin and scatter with breadcrumbs. Pour in the milk and top with cheese.  Bake until top is brown and the liquid has been absorbed, about a further 20-25 mins.

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