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Pumpkin Gratin




Source of Recipe


Martha Stewart






Recipe Introduction


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.





List of Ingredients



• 1 clove garlic, peeled and cut in half
  
• 1 T unsalted butter, plus more for dish
  
• 1/2 cup dried bread crumbs
  
• salt and freshly ground black pepper
  
• 2 tsp chopped fresh flat-leaf parsley
  
• 5 lbs cheese pumpkin, peeled, seeded, and cut into 2" long matchsticks
  
• 2 T fresh thyme leaves
  
• 3 T snipped chives
  
• 1 1/2 cups heavy cream
  
• 1/8 tsp ground nutmeg
  






Instructions



1. Preheat oven to 375 degrees. Rub a 2-quart gratin dish with garlic clove, and generously spread with butter. Set aside.
   
2. Melt butter in a small skillet over medium heat. Add bread crumbs. 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. In a large bowl, combine pumpkin, thyme, and chives. Season with salt and pepper. Transfer pumpkin mixture to prepared dish.
   
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. 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. Turn on broiler. Sprinkle gratin with the reserved bread-crumb mixture, and broil until deep-golden brown, about 2 minutes. Serve immediately.
   






Final Comments


Serves 8.