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.
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 9x12-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
Calories: 159kcalCarbohydrates: 16gProtein: 7gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 25mgSodium: 202mgPotassium: 560mgFiber: 1gSugar: 8gVitamin A: 9958IUVitamin C: 11mgCalcium: 199mgIron: 1mg
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