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Pumpkin Gratin

Cookbook MarthaStewart

Category Name Vegetable

Servings 8 Tools

Serving Size

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions

1 Clove(s) garlic, peeled and

cut in half

1 Tablespoon(s) unsalted butter,

plus more for dish

1/2 Cup(s) dried bread crumbs

2 Teaspoon(s) chopped fresh

flat-leaf parsley

5 Pound(s) cheese pumpkin,

peeled, seeded,

and cut into

2-inch-long

2 Tablespoon(s) fresh thyme leaves

3 Tablespoon(s) snipped chives

1 1/2 Cup(s) heavy cream

1/8 Teaspoon(s) ground nutmeg

Salt and freshly

ground black

pepper

Method

1. Heat oven to 375º. Rub a 2-quart gratin dish with garlic clove, and generously

spread with butter. Set aside.


2. Melt butter in a small skillet over medium heat. Add bread crumbs. Season with

salt and pepper, and stir until crumbs have separated, 2 to 3 minutes. Transfer to a

medium bowl, and stir in parsley. Set aside.


3. In a large bowl, combine pumpkin, thyme, and chives. Season with salt and

pepper. Transfer pumpkin mixture to prepared dish.

11/11/2003 12:05:51 PM Page 1 of 2 Pumpkin Gratin
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