Broccoli and pumpkin casserole

Ingredients for 4 servings:

• 250 g broccoli
• 250 g pumpkin(s), Hokkaido
• 1 m.-sized onion(s)
• 50 g butter
• 50 g flour
• 500 ml milk
• 100 g cheese, Gruyère
• some pepper
• some nutmeg
• little salt
• 50 g cheese, for gratinating
• some butter for the mold
• some breadcrumbs, for the shape

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

in a fine béchamel cheese sauce

Cut the unpeeled pumpkin into small pieces and cook in salted water or steam for about 10 minutes until al dente. Wash the broccoli, trim it, and cut it into small florets. Cook in salted water or steam for about 6 minutes until crisp. In the meantime, preheat the oven to 190° – 210° C, grease a gratin dish, and sprinkle with breadcrumbs. Drain both vegetables/remove from the steam and refresh briefly in cold water. Peel the onion and dice it. Melt the butter in a saucepan. Add the onion pieces and sauté. Sprinkle the flour over it and slowly add the milk, stirring vigorously. Reduce the heat and simmer for about 5 minutes, stirring frequently, until the sauce thickens. Remove the pan from the heat, add the cheese, and stir briefly. Season with pepper, nutmeg, and a little salt. Mix the two vegetables together and pour into the dish. Spread the sauce over the top, sprinkle with the cheese, and bake in the oven for 30-40 minutes. Substitutions: This dish can be wonderfully experimented with any vegetable. It’s best to always use seasonal vegetables. Tip for preparing other types of pumpkin: Halve the unpeeled pumpkin, quarter it if necessary, and cook in the oven at approximately 160°C for 35-45 minutes. This method makes peeling the pumpkin much easier. Then simply weigh out the amount specified above and use the rest for something else.