Parmesan Pumpkin Gratin with Grey Ghost Pumpkin
Move over potatoes, there’s a new vegetable that is perfect for a gratin! My Parmesan Pumpkin Gratin is an indulgent and delicious fall side dish made with thinly sliced Grey Ghost pumpkin layered with a creamy Parmesan-sage béchamel sauce. Baked and broiled until beautifully golden and bubbling, this gratin is the perfect addition to a cozy fall dinner or holiday table, especially for Thanksgiving.
Recipe developed in collaboration with GARDENWORKS.
Gratin: But Make It with Pumpkin
If this is your first time making gratin, you will be surprised by just how simple it is. Gratin is a classic French dish traditionally made with thinly sliced potatoes, butter, cream, onions and gruyère cheese. While the original potato version is undeniably delicious, there is something special about making gratin with pumpkin, especially in the fall.
Pumpkin adds a subtle sweetness to the dish while holding up to the creamy gratin sauce. The savoury shallots, warming nutmeg and fragrant sage in the béchamel bring all the best flavours of fall together, while a generous sprinkling of Parmigiano Reggiano cheese adds a savoury cheesy finish and turns beautifully golden and crisp under the broiler. What else could you want in a fall side dish!?
What Makes Grey Ghost Pumpkin Perfect for Gratin?
We aren’t using just any pumpkin for this recipe, we are going all out with a unique edible variety called Grey Ghost pumpkin.
This pumpkin is small to medium-sized and has a beautiful blue-grey skin. This specialty variety has a dense texture that holds its shape when cooked rather than completely falling apart. This makes it ideal for roasting, baking, and layering into a gratin.
Pumpkin substitutions
If you can’t find Grey Ghost pumpkin, there are several delicious varieties that work beautifully for roasting:
- Jarrahdale pumpkin: This is another blue-coloured squash that has a dense texture and holds up to roasting.
- Porcelain Princess: This pumpkin is great for texture and a milder and lighter pumpkin flavour. Its flesh is slightly softer once baked but still works wonderfully for roasting.
- Flat White Boer: An excellent choice for roasting, this variety has dense flesh that holds its shape when cooked.
A Delicious Fall and Thanksgiving Side Dish
This Parmesan Pumpkin Gratin makes a beautiful addition to any fall dinner, but I especially love serving it as a Thanksgiving side dish. It has all the comforting qualities of a traditional potato gratin, but the pumpkin makes it feel a little more seasonal and unique.
Find Grey Ghost Pumpkin at GARDENWORKS
Ready to make this Parmesan Pumpkin Gratin for your friends and family this season? Pick up a Grey Ghost pumpkin at GARDENWORKS this fall and bring home this beautiful blue pumpkin to make an indulgent Parmesan Pumpkin Gratin. Find it at GARDENWORKS locations across the Lower Mainland and Vancouver Island.
Get the Recipe: Parmesan Pumpkin Gratin with Grey Ghost Pumpkin
Parmesan Pumpkin Gratin with Grey Ghost Pumpkin
Ingredients
For the Pumpkin:
- 2 pounds Grey Ghost pumpkin peeled and sliced into 3-millimetre-thick slices
For the Bechamel Sauce:
- 3 tablespoons salted butter
- ½ cup shallots finely diced
- ¼ teaspoon ground black pepper
- ⅛ teaspoon sea salt
- 3 tablespoons all-purpose flour
- 2 ½ cups milk 2%
- ⅛ teaspoon fresh ground nutmeg
- 4 sage leaves thinly sliced
- ¼ cup Parmigiano-Reggiano cheese grated
For Garnish:
- ¼ cup Parmigiano-Reggiano cheese grated
- 6 to 8 fresh sage leaves optional
Instructions
To prepare the pumpkin:
- Preheat the oven to 400 degrees F.
- Cut the pumpkin in half using a sharp knife. Use a spoon to remove the seeds then use a vegetable peeler to remove the skin and green parts of the flesh.
- Use a sharp knife to thinly slice the pumpkin into 3-millimetre-thick slices. Set aside.
To make the bechamel:
- Heat a medium-sized pot over medium-high heat. Once hot, add the butter, shallots, salt, and pepper. Saute for 4 to 5 minutes, until the shallots have softened and are starting to turn a light golden brown.
- Add the flour to the pot and whisk to combine. Toast the flour for 2 to 3 minutes, stirring often, to remove the raw flour taste.
- Add the milk, ½ cup at a time, whisking to combine between each addition. Once all of the milk has been added, add the nutmeg and sage. Cook for 5 minutes over medium-high heat, stirring often, until the bechamel has thickened. Remove from the heat and add the ¼ cup of Parmesan cheese.
To assemble:
- Pour ⅓ of the bechamel sauce into the bottom of a 9×12-inch pan. Arrange the sliced pumpkin in the baking dish so that the slices overlap slightly.
- Pour the remaining bechamel sauce over the pumpkin slices and sprinkle evenly with the remaining ¼ cup of Parmesan cheese.
To bake:
- Cover with aluminum foil then bake in the centre of the oven for 45 minutes.
- After 45 minutes, remove the foil and bake, uncovered, for an additional 15 minutes. If after 15 minutes you want the top to be more golden brown, turn on the broiler and broil for 2 to 3 minutes. Keep an eye on it to avoid it from burning. The total broiling time will vary depending on the oven.
- Once the top is golden brown, remove from the oven and let it cool for 5 minutes before topping with fresh sage leaves for garnish and serving. Enjoy!
Nutrition
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