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Aromatic pumpkin pan

updated

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Ingredients for 4 servings:

  • 1 kg Hokkaido pumpkin(s)
  • 3 onions, red
  • 160 g Gruyère, 12 months old
  • 2 sprigs of rosemary
  • 6 tbsp olive oil
  • 120 ml vegetable stock
  • some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

vegetarian, for a casserole dish

Wash the pumpkin under hot water, then halve it, remove the seeds, and cut each half into thumb-thick wedges. Preheat the oven to 200 degrees Celsius (convection oven). Peel and quarter the onions. Dice the cheese. Wash the rosemary and tear it into pieces. Arrange the pumpkin in a circle in a baking dish and top with the onions. Season with salt and pepper. Scatter the cheese cubes and rosemary evenly over the top. Pour in the vegetable stock and drizzle with olive oil. Bake in the oven for 30-40 minutes, until the pumpkin can be easily pierced and the cheese has turned a beautiful golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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