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Ingredients:
- 1 small pumpkin (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
- 8 oz (225 g) mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) grated Gruyère cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1/4 cup (30 g) breadcrumbs
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and sliced mushrooms to the skillet. Cook until the mushrooms are tender and any liquid they release has evaporated, about 8-10 minutes.
- Add the cubed pumpkin to the skillet and cook for another 5 minutes, stirring occasionally.
- Season the mixture with thyme, rosemary, salt, and pepper.
- In a small saucepan, heat the heavy cream over low heat until warm. Do not boil.
- In a large mixing bowl, combine the cooked pumpkin and mushroom mixture with the warm cream, half of the Gruyère cheese, and half of the Parmesan cheese. Mix well.
- Transfer the mixture to a greased baking dish.
- Sprinkle the remaining Gruyère and Parmesan cheeses over the top. Then, evenly distribute the breadcrumbs over the cheese layer.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the mixture is bubbling.
- Let the gratin cool for a few minutes before serving.
Enjoy your Pumpkin and Mushroom Gratin and Meat Kebab!
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