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Pumpkin Gratin with Leek and Thyme
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1.2 hours
8
Adjust servings
dairy-free
(?)
Has dairy from:
butter
heavy cream
gruyere cheese
gluten-free
(?)
Has gluten from:
panko bread crumb
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
butter
heavy cream
gruyere cheese
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
cornstarch
gruyere cheese
panko bread crumb
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
tsp
 
1
tsp
 
1
whole
halved and sliced.
 
1
whole
One 3 1/2-pound sugar pumpkin, kabocha, or butternut squash, peeled, seeded, and cubed (about 9 cups).
 
1
tbsp
fresh thyme leaves, stems reserved.
 
1 1/2
tsp
divided.
 
1/2
tsp
 
3/4
cups
 
2
cloves
very thinly sliced.
 
1
pinch
 
3
whole
white and light green part only, cubed.
 
2
tsp
 
1
cup
heaping cup, grated.
 
1/3
cups
 
1
whole
freshly grated.
 
 
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PREPARATION
1.
Preheat oven to 425°F.
2.
In a medium skillet over medium heat, heat the oil and butter. Add the onion and 1/2 teaspoon salt and cook until softened and starting to brown, 8 to 10 minutes, tossing occasionally.
3.
Transfer to a 3-quart gratin dish and add pumpkin, leek, thyme leaves, and 1/2 teaspoon salt, and pepper and toss to combine.
4.
Roast until squash is soft, tossing halfway through, about 45 minutes.
5.
Meanwhile, in a small saucepan, combine cream, reserved thyme stems, garlic, remaining 1/2 teaspoon salt, cayenne, and nutmeg.
6.
Bring to a simmer, whisk in cornstarch, and cook for 1 minute. Turn off heat, cover, and let steep about 30 minutes.
7.
Once squash is tender, remove thyme stems from cream mixture and pour cream over squash.
8.
Sprinkle with cheese and then breadcrumbs. Return to oven and cook until cream is bubbling, 5 to 7 minutes.
9.
Broil until top is golden brown, 2 to 3 minutes. Serve immediately.
NOTES, TIPS, TRICKS, HINTS, ETC:
Any kind of firm, sweet pumpkin or squash can be used for this recipe. If you want a shortcut, you can buy pre-cubed butternut squash. Just make sure the surface of the squash looks fresh and moist.
THIS RECIPE CAN BE CUSTOMIZED
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy. Just substitute Earth Balance Natural Buttery Stick for butter.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 202
Protein 12.3 g
Carbohydrates 13.0 g
Iron 0.08 mg
Fiber 1.72 g
Calcium 4.62 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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