Pumpkin gratin

Simple vegetables recipes for everyone

Type

  • Serves: 4
  • Difficulty: Easy / very easy
  • Preparation time: 10 min
  • Cooking time: 20 min

Ingredient

  • 1 kg pumpkin or squash
  • 2 shallots
  • 1 bay leaf
  • nutmeg
  • 80 g grated cheese
  • 1 tbsp oil
  • salt, pepper

Recipe

  • Peel and finely chop the shallots; sweat them in a little oil in a large pan. Peel and cut the pumpkin into 1 to 2 cm dice (the smaller the pieces, the faster they will cook). Add the diced pumpkin to the pan along with the bay leaf, cut in two. Add the grated nutmeg halfway through the cooking time. Leave to cook for 15 to 20 minutes (the pumpkin should be soft enough to mash easily). The mash can either be eaten as it is at this stage or turned into a gratin. Remove the bay leaf. Mash the diced pumpkin enough so that it still has a bit of texture. Spoon it into a gratin dish, top with grated cheese and place under the grill for a few minutes. As soon as the cheese starts to brown, it’s ready!

Tip

Cooked in a pan over a high heat, the water in the pumpkin evaoprates and the flavour becomes more concentrated. Cooking in water, however, means a lot of the flavour is lost and it tastes bland.

Nutrition facts

143 kcal / person
Rich in provitamin A, this recipe is also a source of fibre and provides a portion of calcium.

Expert advice

Children like pumpkin because of its natural sweetness. Served as a gratin, it makes a good vegetable dish that is high in fibre and provitamin A, with added calcium from the grated cheese.