Pumpkin Gratin

October 22, 2007

Pumpkin Gratin

Sara Jones, Tucson CSA

You can successfully substitute part or all pumpkin puree
for cooked potatoes in many recipes. A half and half
mixture is great for mashed potatoes. Add a bit of nutmeg
or sage to bring out the pumpkin flavor. Use whatever
proportion of potatoes and pumpkin that you prefer for this

4 cups of mashed potato/pumpkin puree mixture
1 egg
1 cup grated, hard cheese (optional)
1 teaspoon ground nutmeg
3/4 cup bread crumbs
½ cup chopped nuts
Salt and pepper to taste
2 tablespoons melted butter or oil

Combine pumpkin mixture, egg, cheese and nutmeg
together. Spread into a greased, square baking dish.

Pour butter or oil over bread crumbs and mix well. Add nuts
and salt and pepper, then sprinkle over the top of the
pumpkin mixture.

Cook in a 350 degree oven for about 30 minutes until
bread crumbs are browned and gratin is heated through.

2 Responses to “Pumpkin Gratin”

  1. Danielle Says:

    Yum! This was fantastic. I did not add cheese.

  2. Marty Johnston Says:

    I’m not sure if it’s okay to comment, or if the comments get read, but we had the darnedest time getting the crust to brown. Finally, after upping it to 450, and letting it cook another 40 minutes, it looks like it’s starting to brown.
    I’m using olive oil, not butter, and cashews in the crust with Progresso Italian-style bread crumbs.

    Tucson CSA Tuesday Member

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