Pumpkin gratin

Deb August 29, 2006

We have already used pumpkin as a topping for cottage pie, but it also makes a nice dish on its own. This side dish can go with meat or vegetarian meal such as nut roast or oat loaf.

  • A small pumpkin, or half a large one
  • A generous lump of butter
  • Sea salt
  • About 100g feta
  • A large handful of grated cheddar cheese

Cut the pumpkin in half and scrape out the seeds. Place both halves cut side down on a baking tray and bake at 175C (350F) till a knife easily cuts into it (about 30-45 minutes). Let cool slightly, scrape the flesh off the skin, and mash up with some butter and sea salt. You can use either a hand masher, or for smoother texture, use a food processor.

Butter a pie plate. Layer half the pumpkin in it and crumble the feta over the top. Layer the rest of the pumpkin, then the cheddar cheese. Bake till golden.