Pumpkin Au Gratin

Pumpkin is one of Australia’s most versatile vegetables.  We make soup with it and puree it into pasta sauces.  It’s part of a traditional roast dinner and the wife of a dodgy ex politician even made her pumpkin scones the most famous in the southern hemisphere!

Butternut is the most delicious and I found this recipe on a TV show many years ago hosted by an Irish chef called Paul Rankin.  He was the first of the glamour chefs who made it all look so easy and I have been making this version for nigh on 30 years…

Chopped Pumpkin

Don’t be alarmed if the amount of cream doesn’t look it will coat all the pumpkin – it spreads out and combines with the parmesan cheese into a wonderful sauce…  This is the best side dish you will ever eat…

Pumpkin Au Gratin


2 tablespoons good olive oil

1 kg butternut pumpkin

250 ml cooking cream

1 tablespoon finely chopped fresh sage (use a pinch of dried if fresh not available)

Handful of finely chopped parsley

½ teaspoon of freshly grated nutmeg

Salt & pepper

1 clove of garlic split in half

1 cup freshly grated parmesan cheese


Preheat oven to 180c

Peel the pumpkin and chop into even sized cubes

Heat the oil in a large non-stick pan and toss the pumpkin until it starts to turn golden and a bit browned

In the meantime bring the cream gently to the boil in a small pot and throw in sage, parsley and nutmeg

Rub a large casserole dish with the garlic clove halves (use a little salt to assist in the rubbing)

Tip all the pumpkin into the casserole dish and spread it out evenly

Pour the cream over covering as much of the pumpkin as you can

Sprinkle with a generous layer of freshly grated parmesan cheese

Bake uncovered for around 40 minutes or until gold and bubbling on top



Bon Appetit!   🙂


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