Vine Recipe: French Pumpkin Bake

As part of our ongoing Pumpkin Month, our latest recipe to try was a variation on a French casserole. Normally made with butternut squash, this recipe works really well with pumpkin, either as a side dish or a main meal. I’d love to see this made part of a Sunday lunch with some veggies and a vegetarian roast!

We started out by making pumpkin puree from one medium-sized pumpkin, which is super easy (just cut into slices, roast, peel off the skin, and blend). We actually made three or four batches of puree throughout the month and then just kept storing it in the fridge until we needed it – and we were majorly sad on the day we went to the supermarket and found they’d finally stopped selling them. We did find tinned puree instead, and while that isn’t as good as the fresh stuff, you can at least use it year-round.

This bake was crunchy on top, soft and sweet underneath, and very filling. Here’s the Vine to show how we made it:

And here’s the recipe if you want to try it yourself.

French Pumpkin Bake
Serves 2
A beautiful pumpkin bake topped with breadcrumbs
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Ingredients
  1. 1 medium pumpkin, pureed
  2. 1 tablespoon olive oil
  3. 1/4 cup arborio rice
  4. 1 ounce powdered Parmesan cheese
  5. 2 large eggs
  6. Pinch of salt and black pepper
  7. Grated nutmeg to taste
  8. Breadcrumbs (enough to top the bake - depending on your baking dish size)
Instructions
  1. Heat the oven to 190°C and lightly grease a deep pie dish with olive oil.
  2. Puree the pumpkin if not already prepared
  3. Meanwhile, boil a small pan salted water. Add the rice with a pinch of salt.
  4. Cook for 10 minutes, then drain and set aside.
  5. Place the pumpkin puree in a large bowl and combine with the rice, Parmesan, pinch of salt and pepper, and generous dash of nutmeg.
  6. When it has cooled slightly, mix in the eggs quickly so that they don't scramble.
  7. Pour it into the prepared dish and top with the breadcrumbs.
  8. Bake for 35 minutes or until slightly toasted on top and set. Serve warm.
Notes
  1. You can double or qaudruple this recipe for larger parties. The pumpkin can be switched out for squash if desired or even sweet potato as you prefer. You can use herby breadcrumbs for an interesting topping.
Adapted from The Kitchn
Adapted from The Kitchn
VegBurge http://vegburge.com/
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