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Crunchy pumpkin gratin with bacon - creamy pumpkin bake
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Crunchy Pumpkin Gratin with Bacon

A creamy pumpkin gratin with mustard, garlic & sage, topped with a cheesy bacon crumb
Course Side Dish, Side
Cuisine Australian, Modern Australian
Keyword pumpkin gratin
Total Time 1 hour 20 minutes
Servings 4 as a side
Calories 417kcal
Author Lee-Ann Grace | Chef Not Required

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 tsp wholegrain mustard
  • 1 tsp dijon mustard
  • 3 garlic cloves - crushed
  • pinch fine salt
  • 1/3 cup grated parmesan (20g)
  • 1/3 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 / 1/3 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 tbsp 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 / 1/3 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*