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    Home » Everything!

    Crunchy Pumpkin Gratin with Bacon

    Published: Nov 26, 2017 · Modified: Nov 23, 2021 by Lee-Ann · 2 Comments

    Jump to Recipe - Print Recipe

    This recipe has the best of everything - cheesy crunchy gratin topping, creamy mustard & garlic sauce, AND bacon!!!! Yep - it's got the lot - you wouldn't even guess it was based around a vegetable. The pumpkin brings such a sweet flavour to the dish, and contrasts really well with the savoury notes from the sage, garlic & parmesan.

    Crunchy pumpkin gratin with bacon - creamy pumpkin bake

    I enjoyed it that much that I had it for lunch today, after I photographed it. Yes - again - anyone who has been reading my posts for a while will be getting the point by now that I like to eat what I cook. Lucky for my waistline that I like to cook & photograph in the morning so I can eat my creations for lunch, or I would be having four meals a day instead of three.

    Crunchy pumpkin gratin with bacon - creamy pumpkin bake

    On the subject of taking & editing photos, this is a skill I am still learning...at the moment it is just me and my iphone trying to capture decent photos which do the recipes justice & makes you guys want to try them.

    Please bear with me, like all things blogging it is a very steep learning curve. I'd like to think I'm improving though - but some photos are still better than others. Lucky for me I'm a better cook than photographer! ? ?

    Please enjoy my Crunchy Pumpkin Gratin with Bacon,

    Lee-Ann ♥

    Suggested Mains/Accompaniments:

    Pesto Lamb Cutlets with Prosciutto

    Red Wine & Garlic Lamb Shanks

    Beer Braised Short Ribs with Mustard

    Table of Contents

    • 📖 Recipe
    • Crunchy Pumpkin Gratin with Bacon

    📖 Recipe

    Crunchy pumpkin gratin with bacon - creamy pumpkin bake

    Crunchy Pumpkin Gratin with Bacon

    A creamy pumpkin gratin with mustard, garlic & sage, topped with a cheesy bacon crumb
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    Total Time: 1 hour 20 minutes
    Serving: 4 as a side
    Calories: 417kcal
    Author: Lee-Ann Grace

    Ingredients

    • 1 kg butternut pumpkin / 2.2 lbs - usually 2 halves - see notes
    • 300 ml pure cream
    • 1 tsp finely chopped fresh sage (about 6-8 leaves)
    • 2 teaspoon wholegrain mustard
    • 1 tsp dijon mustard
    • 3 garlic cloves - crushed
    • pinch fine salt
    • ⅓ cup grated parmesan (20g)
    • ⅓ cup day old bread crumbs (I used sourdough)
    • 2 bacon rashers - roughly chopped

    Instructions

    • Pre heat oven to 190c fan forced / 375f
    • Slice pumpkin into 1 cm / ⅓ inch slices, discarding skin & seeds - see notes for my handy tips for easy peeling
    • Arrange pumpkin slices in a baking dish, overlapping slightly to create ridges for the crumble to sit on (see notes)
    • Combine fresh sage, mustards, garlic & salt in a medium jug and mix, then add 1-2 tablespoon of cream to mustard mixture, stirring to combine, then add remaining cream and mix well
    • Pour cream mixture over pumpkin in prepared baking dish, pouring to coat from the top down on each slice of pumpkin - cover with aluminium foil and bake for 40 mins
    • Meanwhile, to make the crumble - place the bacon, breadcrumbs & parmesan in a small bowl, mix well to combine
    • Remove pumpkin from oven, carefully lift off foil (steam will escape) and using a small spoon, ladle over some of the excess cream mixture to coat the pumpkin
    • Sprinkle the crumble mixture over the pumpkin slices, particularly on the ridges or steps between the slices and any high spots
    • Bake for 15 mins uncovered & serve immediately 

    Notes

    Place one pumpkin half, cut side down (with skin still on) on the kitchen bench with the long side facing you. Using a sharp knife cut 1 cm / ⅓ inch slices working from right to left (I'm right handed!) Once you have your slices cut, use a vegetable peeler to peel off the skin from each individual slice. Then I just use a knife to cut around any seeds that need removing.
    I buy butternut pumpkin that is already pre-cut in half - I just buy 2 halves. The amount of pumpkin that I have specified in the recipe (1 kg) is before I peel & slice it - once it's peeled & sliced it weighs about 800 g.
    I like to arrange the pumpkin slices upright, but leaning over - see my photos - this gives you lots of ridges & high spots to put your crumble. This way you get plenty of crunch to the topping but still get a creamy sauce too.
    When you arrange the slices in the dish it's a bit of a jigsaw, I cut the slices that had seeds (so are now a "c" shape) in half or thirds if large and fit them into any vacant spaces.
    *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
     

     

    Reader Interactions

    Comments

    1. Mariah

      November 16, 2022 at 2:44 pm

      3 stars
      This is not a poorly designed recipe, but I just don't like the combination of flavors. The bitterness of the sage, sweetness of the squash, and saltiness and meatiness of the cheese and bacon don't work together - there's just too much going on.

      Reply
      • Lee-Ann

        November 22, 2022 at 7:27 am

        Thanks for letting me know Mariah, I’m always happy to receive feedback! L x

        Reply

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