Pumpkin Gruyère Gratin with Thyme
Submitted by Neil Mayoros, Executive Chef, Trenton Country Club, West Trenton, N.J.
Yield: Makes 8 to 10 servings
Ingredients
1 tsp. extra-virgin olive oil
1 tsp. butter
1 medium onion, halved and sliced
1 3 1/2-pound sugar pumpkin, kabocha, or butternut squash, peeled, seeded, and cubed (about 9 cups)
1 tbsp. fresh thyme leaves, stems reserved
1 1/2 tsp. kosher salt, divided
1/2 tsp. freshly ground pepper
3/4 cup heavy cream
2 garlic cloves, very thinly sliced
pinch cayenne pepper, freshly grated nutmeg
2 tsp. cornstarch
3 1/2 ozs. Gruyère cheese, grated (1 heaping cup)
1/3 cup Japanese-style breadcrumbs (panko)
Preparation
• Preheat oven to 425°F. In a medium skillet over medium heat, heat the oil and butter. Add the onion and 1/2 tsp. salt and cook until softened and starting to brown, 8 to 10 minutes, tossing occasionally. Transfer to a 3-quart gratin dish and add pumpkin, thyme leaves, 1/2 tsp. salt and pepper, and toss to combine.
• Roast until squash is soft, tossing halfway through, for about 45 minutes.
• Meanwhile, in a small saucepan, combine cream, reserved thyme stems, garlic, remaining 1/2 tsp. salt, cayenne, and nutmeg. Bring to a simmer, whisk in cornstarch, and cook for one minute. Turn off heat, cover, and let steep about 30 minutes.
• Once squash is tender, remove thyme stems from cream mixture and pour cream over squash. Sprinkle with cheese and then breadcrumbs. Return to oven and cook until cream is bubbling, 5 to 7 minutes.
• Broil until top is golden brown, 2 to 3 minutes.
• Serve immediately.
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