Pumpkin And Bacon Au Gratin Recipes

PUMPKIN GRUYèRE GRATIN WITH THYME

Pumpkin Gruyère Gratin with Thyme image

Provided by Susan Spungen

Categories Cheese Side Thanksgiving Pumpkin Thyme Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 14

Ingredients

1 teaspoon extra-virgin olive oil
1 teaspoon butter
1 medium onion, halved and sliced
One 3 1/2-pound sugar pumpkin, kabocha, or butternut squash, peeled, seeded, and cubed (about 9 cups)
1 tablespoon fresh thyme leaves, stems reserved
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground pepper
3/4 cup heavy cream
2 garlic cloves, very thinly sliced
Pinch cayenne pepper
Freshly grated nutmeg
2 teaspoons cornstarch
3 1/2 ounces Gruyère cheese, grated (1 heaping cup)
1/3 cup Japanese-style breadcrumbs (panko)

Steps:

Preheat oven to 425°F. In a medium skillet over medium heat, heat the oil and butter. Add the onion and 1/2 teaspoon salt and cook until softened and starting to brown, 8 to 10 minutes, tossing occasionally. Transfer to a 3-quart gratin dish and add pumpkin, thyme leaves, and 1/2 teaspoon salt, and pepper and toss to combine. Roast until squash is soft, tossing halfway through, about 45 minutes.
Meanwhile, in a small saucepan, combine cream, reserved thyme stems, garlic, remaining 1/2 teaspoon salt, cayenne, and nutmeg. Bring to a simmer, whisk in cornstarch, and cook for 1 minute. Turn off heat, cover, and let steep about 30 minutes.
Once squash is tender, remove thyme stems from cream mixture and pour cream over squash. Sprinkle with cheese and then breadcrumbs. Return to oven and cook until cream is bubbling, 5 to 7 minutes. Broil until top is golden brown, 2 to 3 minutes. Serve immediately.

PUMPKIN GRATIN

Pumpkin Gratin image

Provided by Julia Reed

Categories dinner, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 whole 3-pound pumpkin
1 cup chicken broth
Salt to taste
Freshly ground black pepper to taste
2 ounces smoked bacon, finely diced, preferably applewood-smoked
1 large red onion, chopped
1 garlic clove, minced (optional)
1/2 cup minced oil-marinated sun-dried tomatoes
1 teaspoon chopped fresh thyme leaves (no stems)
1 teaspoon chopped fresh sage leaves
2 large eggs, lightly beaten
3 tablespoons heavy cream
2 tablespoons plus 1/3 cup finely grated Gruyére cheese
1/4 cup coarse fresh white-bread crumbs

Steps:

Cut the pumpkin in half and, with a knife, remove the flesh from inside. Discard the seeds and cut flesh into thin slices. Place the slices and chicken broth, or 1 cup lightly salted water, in a saucepan. Simmer, covered but stirring frequently, until just tender, about 10 minutes. Drain, transfer to a bowl and season with salt and pepper.
Preheat oven to 375 degrees.
Cook the bacon until it begins to crisp. Drain on paper towels. Stir in the onion and garlic and cook, stirring frequently, until softened, about 7 minutes. Remove from heat; stir in the tomatoes, thyme and sage and let cool slightly.
Stir the onion mixture, bacon, eggs, cream and 2 tablespoons of cheese into the pumpkin.
Place mixture into a 9-inch gratin dish or 2 1/2-quart shallow baking dish, smoothing the top. Sprinkle with the remaining cheese and the bread crumbs. Bake until nicely browned, about 30 minutes.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 634 milligrams, Sugar 8 grams, TransFat 0 grams

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