Pumpkin-Bacon Gratin

Pumpkin-Bacon Gratin

This is actually more for Eva and I was sort of inspired by the idea of a potato gratin. I used pumpkin instead because I wanted something with some colour in it plus it has been a while since Eva last had some orange coloured food. Yes, her diet is much healthier than mine or Nil’s and thanks to that, she hardly gets sick and is ultra active. After scouting around for a recipe online, I finally decided to wing in by adapting a few recipes with what I have observed in Nil’s family whenever they prepare certain gratins.

The result is a very lightly flavoured, no salt, cheesy gratin that has pumpkin bursting with flavour…not to mention a certain melt. Eva loved this and finished quite a large portion on her own. I reckon it’s the cheese and bacon as well. It was not too hard for her to manage at all since the pumpkin and bacon is ultra soft so makes for a good toddler meal that is both healthy and yums! Oh, feel free to make this for adults as well by adding onions, more herbs and even other vegetables like zucchini and yes, potatoes!

Pumpkin-Bacon Gratin
Adapted from Pumpkin Gratin and Roasted Pumpkin Gratin

1 medium-small (1 1/2 to 2 cups) butternut squash, cubed
4 strips streaky bacon, roughly cut
1 to 1 1/2 cup cheddar & Colby, grated
4 tbsp flour
3 tbsp milk
A pinch of pepper and mixed herbs
Some olive oil

Method

  1. Preheat oven to 200 °C. Oil a small loaf pan and place aside.
  2. In a large bowl, toss the butternut, bacon, pepper and herbs together with 1 cup of cheddar and the flour until well combined.
  3. Pour into the prepared loaf pan and spread out. Sprinkle the remaining cheese onto the mixture and drizzle the milk over the gratin. Finish with a light drizzle of olive oil.
  4. Bake for 40 minutes or until the surface is golden brown and the pumpkin is soft.
  5. Serve warm as is or as a side dish.

Pumpkin-Bacon Gratin

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