{"id":825,"date":"2006-08-29T14:55:23","date_gmt":"2006-08-29T02:55:23","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/?p=825"},"modified":"2021-05-18T09:43:03","modified_gmt":"2021-05-17T21:43:03","slug":"pumpkin-gratin","status":"publish","type":"post","link":"http:\/\/www.frot.co.nz\/design\/recipes\/pumpkin-gratin\/","title":{"rendered":"Pumpkin gratin"},"content":{"rendered":"<p style=\"text-align: left;\" align=\"center\">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.<\/p>\n<ul>\n<li style=\"text-align: left;\">A small pumpkin, or half a large one<\/li>\n<li style=\"text-align: left;\">A generous lump of butter<\/li>\n<li style=\"text-align: left;\">Sea salt<\/li>\n<li style=\"text-align: left;\">About 100g feta<\/li>\n<li style=\"text-align: left;\">A large handful of grated cheddar cheese<\/li>\n<\/ul>\n<p style=\"text-align: left;\" align=\"center\">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.<\/p>\n<p style=\"text-align: left;\" align=\"center\">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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[21,9,7,5,22,18,23],"tags":[],"_links":{"self":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/825"}],"collection":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/comments?post=825"}],"version-history":[{"count":3,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/825\/revisions"}],"predecessor-version":[{"id":1384,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/posts\/825\/revisions\/1384"}],"wp:attachment":[{"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/media?parent=825"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/categories?post=825"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.frot.co.nz\/design\/recipes\/wp-json\/wp\/v2\/tags?post=825"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}