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Zucca gratinata

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Pumpkin gratin

  • 900 g pumpkin, peeled, seeded and cut in 4cm matchsticks
  • 200 ml heavy cream
  • 1 1/2 tbsp bread crumbs
  • 1 clove garlic, chopped
  • 3/4 tbsp butter, unsalted
  • 1 tbsp thyme, fresh, chopped
  • 1 tbsp chives, fresh, chopped
  • 1 tbsp parsley, fresh, chopped
  • 1 pinch nutmeg, ground

  1. Preheat oven to 180°C and rub casserole dish with some butter and garlic clove.
  2. Melt remaining butter in small skillet then add breadcrumbs; cook until breadcrumbs are separated.
  3. Transfer in a bowl and stir in parsley.
  4. In a large bowl, combine pumpkin, chives, and chopped thyme. Toss to combine and transfer into casserole dish.
  5. In a small sauce pan, combine heavy cream and grated nutmeg; bring to boil over high heat. Reduce heat to medium-low and simmer for 5 minutes.
  6. Pour cream over pumpkin and set gratin in the oven.
  7. Bake for 20-22 minutes and remove; stir gently.
  8. Return to oven and bake until cream is thickened and bubbly; 10 minutes more.
  9. Remove again and sprinkle with breadcrumbs; preheat broiler and broil gratin until breadcrumbs are deep golden brown, for 2 minutes.
  10. Serve while still hot.

Good points

  • Very high in dietary fiber
  • Very high in iron
  • High in manganese
  • High in magnesium
  • Very high in vitamin A
  • Very high in vitamin C

Preparation time: 40 min
Portions: 4
Difficulty: easy
Cuisine: Italian
General (in 1 portion)
Calories: 342.08 kcal
Carbohydrates: 17.76 g
Cholesterol: 108.47 mg
Sugar: 8.43 g
Protein: 4.04 g
Fat: 30.28 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com