Gratin of Pumpkin or Squash


Prep time: 
10 minutes
Cooking time: 
50 minutes


Gratin of pumpkin or squash


  • 400g squash or pumpkin, peeled, de-seeded and diced
  • 2 eggs, seperated
  • 1 teaspoon caster sugar
  • 50g gruyere, grated
  • 1 tablespoon lemon juice
  • 25g butter, plus more to butter the dish


  • Place the diced squash and 4 tablespoons of water in a saucepan, cover and cook for 20 mins till tender.
  • Remove the lid and boil to evaporate the water, set aside to cool. Preheat the over to 180C.
  • Beat the egg yokes and sugar together. Slightly mash the squash and add to the egg along with two thirds of the cheese. Season to taste with salt and pepper.
  • With an electric mixer, whisk the egg whites in a seperate bowl till soft peaks form. Add the lemon juice. Carefully fold the egg white mixture into the squash mixture until incorporated
  • Butter a 24x30cm gratin dish. Pour in the squash mixture and sprinkle over the remaining cheese. Dot with butter all over the top. Bake for 15 to 20 minutes until the cheese is golden and bubbling.


It's easy to turn this into a tart: line a 28cm tin or dish with a short crust pastry (store-bought or homemade!)

Photo Credit: Jonny Hughes @jonny2love
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