Pumpkin Gratin

A great make-ahead side dish that works wonderfully with any kind of roast.

Annabel Langbein Media

print email share pin tweet shopping list add recipe

Pumpkin Gratin
1kg pumpkin, peeled and cut in 3-4cm pieces
100g butter
12-15 sage leaves
2 cloves crushed garlic
250g mascarpone cheese
2 eggs
salt and pepper to taste

© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/pumpkin-gratin/3249/

EMAIL PRINT

Prep time:: 15 mins
Cook time:: 50-60 mins
Serves:: 8

1kg pumpkin, peeled and cut in 3-4cm pieces
100g butter
12-15 sage leaves
2 cloves crushed garlic
250g mascarpone cheese
2 eggs
salt and pepper to taste

Roast pumpkin at 200°C for 20-25 minutes until tender. Allow to cool. Heat butter in a small pot and fry sage leaves until crispy. Transfer sage and butter to a food processor with roasted pumpkin, garlic, mascarpone, eggs, salt and pepper. Purée until smooth. (The mixture can be made to this point and chilled for up to 24 hours before final cooking.)

Preheat oven to 200°C. Transfer pumpkin mixture to a 2-litre baking dish, spread out evenly and bake until puffed and lightly golden (30-35 minutes).

Domino Potatoes

Asparagus with Walnut Cream

Caramelised Onion and Goat Cheese Tart

You must be logged in to add comments, click here to join.

1 comments

Pumpkin gratin...not sure the amount of pumpkin you should end up with? Or - could I use canned pumpkin? If so, what quantity? Thanks so much! Been looking for a pumpkin gratin recipe forever! This looks wonderful!

Pamela March 23, 2016