Gratin of pumpkin or squash


SourceRaymond Blanc
Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Gratin of pumpkin or squash


400 g
squash or pumpkin flesh (de-seeded and diced)
eggs (seperated)
1 t
caster sugar
50 g
gruyere (grated)
1 T
lemon juice
25 g
butter (plus more to butter the dish)


Place the squash/pumpkin 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.
Whisk the egg whites in a seperate bowl till soft peaks form, whisk in the lemon juice. Carefully fold into the puree mixture, tast and adjust seasoning.
Butter a 24x30cm gratin dish. Pour in the mixture, sprinkle over the remaining cheese and dot with the butter. Bake for 15 to 20 minutes.


NOTES : To make a tart, line a 28cm tin or dish with a short pastry made with 250g of flour and 200g of butter.