Butternut pumpkin gratin
The addition of fresh herbs add to the flavour and colour
SERVES4
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
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Method
- Preheat the oven to 190°C (170°C fan). Spray gratin dishes lightly with olive oil spray.
- Combine half the oil, onions, rosemary and sage in a large non-stick frying pan and cook over a moderate heat until the onions start to caramalise, about 15 minutes, stirring frequently. Season with pepper and spread into the prepared dish.
- Toss the pumpkin in the flour and discard the excess. Add the remaining oil to the frying pan. Add the pumpkin and cook until brown, about 7 minutes, tossing frequently. Add the parsley, season with plenty of pepper and cook a further 1 minute.
- Add the pumpkin mix to the onions, scatter with grated cheese and pour over the milk.
- Bake until the top is brown and the liquid absorbed, about a further 20-25 minutes.
Recipe from Real Food, loukie Werle, 2005.
- 1 tbspoil
- 2onions, thinly sliced
- 1 tspfresh rosemary, finely chopped
- 2 tspfresh sage, chopped
- 1 kgbutternut pumpkin, cut into 1 cm cubes
- 1/3 cupflour
- 4 tspparsley, chopped
- 1 tbspcheddar cheese, reduced-fat, grated
- 120 mlmilk, reduced-fat
- 1 cupbread crumbs, fresh
- black pepper, freshly ground, to taste
Per serve
- Energy1260kJ
- Total Fat8.6g
- Saturated Fat2.5g
- Protein13.4g
- Total Carbohydrate42.5g
- Dietary Fibre4.9g
- Sodium167mg
Method
- Preheat the oven to 190°C (170°C fan). Spray gratin dishes lightly with olive oil spray.
- Combine half the oil, onions, rosemary and sage in a large non-stick frying pan and cook over a moderate heat until the onions start to caramalise, about 15 minutes, stirring frequently. Season with pepper and spread into the prepared dish.
- Toss the pumpkin in the flour and discard the excess. Add the remaining oil to the frying pan. Add the pumpkin and cook until brown, about 7 minutes, tossing frequently. Add the parsley, season with plenty of pepper and cook a further 1 minute.
- Add the pumpkin mix to the onions, scatter with grated cheese and pour over the milk.
- Bake until the top is brown and the liquid absorbed, about a further 20-25 minutes.
Recipe from Real Food, loukie Werle, 2005.
Ingredients
- 1 tbspoil
- 2onions, thinly sliced
- 1 tspfresh rosemary, finely chopped
- 2 tspfresh sage, chopped
- 1 kgbutternut pumpkin, cut into 1 cm cubes
- 1/3 cupflour
- 4 tspparsley, chopped
- 1 tbspcheddar cheese, reduced-fat, grated
- 120 mlmilk, reduced-fat
- 1 cupbread crumbs, fresh
- black pepper, freshly ground, to taste
Ingredients
- 1 tbspoil
- 2onions, thinly sliced
- 1 tspfresh rosemary, finely chopped
- 2 tspfresh sage, chopped
- 1 kgbutternut pumpkin, cut into 1 cm cubes
- 1/3 cupflour
- 4 tspparsley, chopped
- 1 tbspcheddar cheese, reduced-fat, grated
- 120 mlmilk, reduced-fat
- 1 cupbread crumbs, fresh
- black pepper, freshly ground, to taste
Nutrition Facts
Per serve
- Energy1260kJ
- Total Fat8.6g
- Saturated Fat2.5g
- Protein13.4g
- Total Carbohydrate42.5g
- Dietary Fibre4.9g
- Sodium167mg
Method
- Preheat the oven to 190°C (170°C fan). Spray gratin dishes lightly with olive oil spray.
- Combine half the oil, onions, rosemary and sage in a large non-stick frying pan and cook over a moderate heat until the onions start to caramalise, about 15 minutes, stirring frequently. Season with pepper and spread into the prepared dish.
- Toss the pumpkin in the flour and discard the excess. Add the remaining oil to the frying pan. Add the pumpkin and cook until brown, about 7 minutes, tossing frequently. Add the parsley, season with plenty of pepper and cook a further 1 minute.
- Add the pumpkin mix to the onions, scatter with grated cheese and pour over the milk.
- Bake until the top is brown and the liquid absorbed, about a further 20-25 minutes.
Recipe from Real Food, loukie Werle, 2005.
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