Pumpkin Gratins

 

 

P U M P K I N   G R A T I N S

 

Christmas recipe series…

 

A welcome twist to a classic side dish, we love the creaminess and crust of this Pumpkin Gratin, balanced with the saltiness and flavour of prosciutto and parmesan – perfect for Christmas!

See recipe below…

 

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P R E P  T I M E  :  20  C O O K I N G   T I M E:   50   S E R V E S  : 8

 
I N G R E D I E N T S   M E T H O D  

1.6 kg Butternut Pumpkin

 

100 g Prosciutto

 

40 g butter

 

2 leeks

 

2 tbs chopped sage

 

2 tbs chopped thyme

 

1 cup grated parmasan

 

1/3 cup pure cream

1. Preheat oven to 200°c. Lightly grease 2 x 2 cup ovenproof dishes or a 20cm square cake tin.

Peel 1.6kg butternut pumpkin. Halve lengthwise, discard seeds and thinly slice crosswise.

Chop 100g prosciutto. Heat 40g butter in a frying pan, add 2 sliced leeks and 60g of the

prosciutto. Cook, stirring for 10 minutes or until leek is soft. Combine 2 tbs chopped sage

with 2 tbs chopped thyme. Reserve 1 tbs and stir remainder into leek mixture. Season to

taste. Layer one-third of the pumpkin between dishes. Scatter with 1/3 cup grated parmesan.

Repeat pumpkin layer, spread with leek mixture and another 1/3 cup grated parmesan.

Finish with remaining pumpkin and pour 1/3 cup pure cream over each. Combine reserved

prosciutto and herbs and 1/3 cup grated parmesan. Sprinkle over tops and bake for 30-40

minutes or until pumpkin is tender and tops are golden.

 

 

 

Recipe thanks to Woolworths

 

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