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Has dairy from:
Has gluten from:
panko bread crumb
Not vegan due to:
Not paleo due to:
panko bread crumb
This recipe has no customizations.
One 3 1/2-pound sugar pumpkin, kabocha, or butternut squash, peeled, seeded, and cubed (about 9 cups).
fresh thyme leaves, stems reserved.
white and light green part only, cubed.
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Preheat oven to 425°F.
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.
Transfer to a 3-quart gratin dish and add pumpkin, leek, thyme leaves, and 1/2 teaspoon salt, and pepper and toss to combine.
Roast until squash is soft, tossing halfway through, about 45 minutes.
Meanwhile, in a small saucepan, combine cream, reserved thyme stems, garlic, remaining 1/2 teaspoon salt, cayenne, and nutmeg.
Bring to a simmer, whisk in cornstarch, and cook for 1 minute. Turn off heat, cover, and let steep about 30 minutes.
Once squash is tender, remove thyme stems from cream mixture and pour cream over squash.
Sprinkle with cheese and then breadcrumbs. Return to oven and cook until cream is bubbling, 5 to 7 minutes.
Broil until top is golden brown, 2 to 3 minutes. Serve immediately.
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.
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.
This recipe has the following nutrient totals:
Protein 12.3 g
Carbohydrates 13.0 g
Iron 0.08 mg
Fiber 1.72 g
Calcium 4.62 mg
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