Pumpkin Gratin
Preparation and cooking time:
45 minutes
This could be made with butternut squash that has been steamed and mashed. I used fresh pumpkin that had been baked earlier this fall and frozen. Canned pumpkin works perfectly. It doesn't need to be puréed but it should be very soft and mashed.
Ingredients:
- 1 3/4 - 2 cups pumpkin, 428gr, 15oz
- 1 whole egg or 2 egg whites, 65gr, 2.3oz whole egg
- 1 leek, 80gr, 2.8oz
- 1 tsp olive oil, 4.5gr, .16oz
- 1/4 cup Greek yogurt, plain yogurt, 75gr, 2.6oz Greek
- 1/4 cup grated Parmesan cheese, 20gr, .7oz
- 1/2 tsp sage
- 1/2 tsp marjoram
- 1 tbs dried bread crumbs, 7gr, .25oz
- 1 tbs olive oil, 13.5gr, .48oz
Instructions:
- Cook squash or pumpkin if using fresh.
- Thinly slice leek.
- In medium nonstick skillet sauté leek in olive oil over medium heat until tender, about 10 minutes.
- In medium bowl whisk eggs well.
- Add yogurt, 2 tbs Parmesan and herbs. Mix well.
- Add pumpkin and leeks, mix well.
- Pour into a lightly oiled, glass baking dish ( I use 7" (17cm) square ).
- Sprinkle the top with remaining cheese and bread crumbs.
- Drizzle with remaining oil
- Bake at 200C (400F) for 30 minutes or until top is set and golden brown. Remove and serve.
Note: This serves 4.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search
