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Pumpkin and Pecorino Gratin
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| Puree sugar pumpkin to enjoy in this tasty baked gratin. Prep Time 15 minutes Total Time 45 minutes Yield Serves 4 Ingredients | |
| 2 slices | white sandwich bread |
| 1/4 cup | grated Pecorino Romano cheese |
| Coarse salt and ground pepper | |
| 3 cups | Sugar-Pumpkin Puree |
| 2 tablespoons | butter, cut into small pieces |
Directions
. Preheat oven to 450 degrees. In a food processor, combine bread and cheese. Season with salt and pepper, and pulse until large crumbs form.
Season sugar-pumpkin puree with salt and pepper; spoon into a 1-quart baking dish. Sprinkle with crumb mixture, and dot with butter. Bake until crumbs are browned, 15 to 20 minutes.
Sugar-Pumpkin Puree
Use this as a base for pumpkin recipes such as pies, tarts, or gratins.
Yield
Makes 3 1/2 cups
Ingredients
1 sugar pumpkin (about 4 pounds), peeled, seeded, and cut into 2-inch chunks
Directions
Set a steamer basket in a saucepan filled with 1 inch water. Cover; bring to a boil. Add pumpkin. Cover; cook until very tender, about 15 minutes. Puree in a food processor until smooth.
Cook's Note
Unlike deeply ridged, hard squash such as acorn, smooth sugar pumpkins are easy to prep. Cut off the top and bottom ends, then use a vegetable peeler to remove the skin. For tougher skin, make a few more passes with a vegetable peeler.
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