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Pumpkin Gratin

Cheese pumpkins have light-brown or tan skins and orange flesh. If you cannot find this variety, substitute a variety of orange squash, like butternut.

  • servings: 8
Photography: Zubin Shroff

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Ingredients

  • 1 clove garlic, peeled and cut in half
  • 1 tablespoon unsalted butter, plus more for dish
  • 1/2 cup dried breadcrumbs
  • Salt and freshly ground black pepper
  • 2 teaspoons chopped fresh flat-leaf parsley
  • 5 pounds cheese pumpkin, peeled, seeded, and cut into 2-inch-long matchsticks
  • 2 tablespoons fresh thyme leaves
  • 3 tablespoons snipped chives
  • 1 1/2 cups heavy cream
  • 1/8 teaspoon ground nutmeg

Directions

  1. Step 1

    Heat oven to 375 degrees. Rub a 2-quart gratin dish with garlic clove, and generously spread with butter. Set aside.

  2. Step 2

    Melt butter in a small skillet over medium heat. Add breadcrumbs. Season with salt and pepper, and stir until crumbs have separated, 2 to 3 minutes. Transfer to a medium bowl, and stir in parsley. Set aside.

  3. Step 3

    In a large bowl, combine pumpkin, thyme, and chives. Season with salt and pepper. Transfer pumpkin mixture to prepared dish.

  4. Step 4

    In a small saucepan, combine cream and nutmeg. Bring to a boil. Reduce heat to medium; simmer 5 minutes. Pour cream over pumpkin mixture.

  5. Step 5

    Transfer gratin dish to oven, and bake 20 minutes. Remove from oven; stir gently. Return to oven, and bake until cream has thickened and is bubbling, about 10 minutes. Remove from oven.

  6. Step 6

    Turn on broiler. Sprinkle gratin with the reserved breadcrumb mixture, and broil until deep golden brown, about 2 minutes. Serve immediately.

Source
Martha Stewart Living, November 1998

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