You’d have to be living in a bubble to not know tis pumpkin season! Our pumpkin season started quite early as I had planted a couple of Hokkaido pumpkin plants in the polytunnel this year, and they gave us lots and lots of fruit.
Just as well we like this pumpkin… and by the way, it stores really well in a cool, dark press… if it gets a chance to.
As we had a busy time through September, and even into early October, with B&B guests this recipe featured quite a bit. It is definitely a keeper!
The original recipe from Olive Magazine features butternut squash, but let me tell you it works just as well with pumpkin.
If you are carving a pumpkin this weekend, try this out with your dinner. It is totally yum.
Creamy Pumpkin Gratin
Ingredients:
- Hokkaido pumpkin – peeled and thinly sliced (I use a mandolin)
- 300 ml cream
- 150 ml milk
- 1 tsp mustard
- 1/2 tsp dried chilli flakes
- 1 clove garlic – crushed
- A bunch of sage leaves – chopped
Method:
Heat oven to 180 deg. C
Prepare your pumpkin. Grease an ovenproof dish, and arrange your pumpkin slices.
In a small saucepan heat the cream, milk, mustard, chilli, garlic and sage for a few minutes. Stir well to incorporate the mustard. Pour this liquid over the pumpkin.
Bake for 20 minutes or so, take your dish out of oven and press the pumpkin down into liquid (I use an egg flip for this). Return to the oven for another 15 to 20 minutes until golden brown.
You can leave the gratin to sit for a few minutes before serving.
A Year In Redwood 
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