Pumpkin and Sage Gratin
Canned pumpkin has only one ingredient: pumpkin. I like to use it because it really is true to the original form. As Americans, we generally use pumpkin in desserts. This is a wonderful way to experience pumpkin as a squash in all its savory glory. The bread crumb mixture and the pumpkin mixture can be made and kept separately in the refrigerator a day in advance; assemble just before baking.
Recipe by Rori Trovato; photo by Luca Trovato
Ingredients
| 2 15 1/2-ounce cans pumpkin | 2 tablespoons heavy cream | |
| 1 1/2 teaspoons kosher salt | 1 teaspoon black pepper | |
| 1 pinch red pepper flakes | 2 tablespoons minced fresh sage or 1 1/2 teaspoon dried | |
| 5 slices white or wheat sandwich bread, ripped into large pieces | 1/2 cup grated parmesan cheese | |
| 3 tablespoons butter, cut into small pieces |
directions
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1
Preheat the oven to 425 degrees F. In a medium bowl, combine the pumpkin, cream, 1 teaspoon of the salt, ½ teaspoon of the black pepper, red pepper flakes and sage. Mix and spoon into a 4- to 6-quart shallow casserole or gratin pan. Set aside.
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2
In a food processor, combine the bread, the remaining salt and black pepper and the cheese. Pulse until large crumbs form. Sprinkle the bread crumb mixture on top of the pumpkin and dot with the butter. Bake until the crumbs are browned, about 20 to 25 minutes.
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