Whole Pumpkin Gratin. Cheesy strata or gratin - Like this Whole Pumpkin Cheddar Gratin. On the day of serving, fill the cold pumpkin with roasted veggies, gratin, or bread pudding. The Pumpkin Gratin recipe out of our category flowering vegetables!

As you scoop the soup/gratin out, you pull the pumpkin flesh with it, and the whole thing is just sumptuous. We serve it with crispy fried sage and, when I really have my act together, candied bacon. Place the whole pumpkin on a large, rimmed baking sheet. You can have Whole Pumpkin Gratin using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Whole Pumpkin Gratin

It's 1 of pumpkin (kabocha).
It's 1 of onion (slice thinly).
It's 1/2-1 pack of shimeji mushrooms (tear into bite sized pieces).
It's 100 g of bacon, or as much as you like (cut into bite sized pieces).
Prepare 10-20 g of butter.
Prepare 2 Tbsp of flour.
Prepare 1/2-1 of bouillon cube (optional).
Prepare 500-600 ml of milk.
You need of Cheese (as much as you want).
Prepare 2 tbsp of panko bread crumbs.
Prepare of salt and pepper.

Stir together pumpkin, eggs, whipping cream, salt, pepper and nutmeg in a large bowl until combined. Stir together panko, cheese, melted butter and sage. Place the whole pumpkin on a large, rimmed baking sheet. Pumpkin puree Unlike the first recipe, you can roast your pumpkin whole, without the worry of tough-to-cut pumpkin combined with potentially-slick-sharp-knives.

Whole Pumpkin Gratin instructions

Wash the pumpkin and cover with plastic wrap and cook in the microwave until softened. ＊Be careful not to heat it up too much. (reference: 8~10 mins in 700W).
Cut about 1/4 of the upper part of the pumpkin. Scoop out the seeds and scrape pumpkin meat from shell. (leave at least 1 cm of the shell).
Heat the butter in a pan over medium heat, stir fry onion, shimeji mushrooms, bacon until the onions are browned. Turn down the heat and add the flour and mix well. Pour the milk little by little to get the smooth sauce. Add the pumpkin meat, salt and pepper and cook until thickened.(adjust the thickness to your taste).
Pour the mixture into the pumpkin, sprinkle cheese and panko bread crumbs on top and bake in 200℃ oven for 20~25 mins or until heated thoroughly. (Cheese starts to brown and panko bread crumbs are golden).

Once the pumpkin's roasted, you can cut it and puree the flesh. In this celebratory Armenian centerpiece dish, whole pumpkin gets filled with a sweetened, aromatic rice pilaf and baked until the pumpkin flesh is tender and the rice is steamed to fluffy perfection. In a medium skillet over medium heat, heat the oil and butter. Heat oil in a non-stick frying pan over a medium heat. Spread the pumpkin evenly onto a baking tray lined with a baking sheet.