Pumpkin Gruyère Gratin with Thyme - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/susan-spungen
Any kind of firm, sweet pumpkin or squash can be used for this recipe. If you want a shortcut, you can buy pre-cubed butternut squash. Just make sure the surface of the squash looks fresh and moist.
Ingredients
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon butter
- 1 medium onion, halved and sliced
- One 3 1/2-pound sugar pumpkin, kabocha, or butternut squash, peeled, seeded, and cubed (about 9 cups)
- 1 tablespoon fresh thyme leaves, stems reserved
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground pepper
- 3/4 cup heavy cream
- 2 garlic cloves, very thinly sliced
- Pinch cayenne pepper
- Freshly grated nutmeg
- 2 teaspoons cornstarch
- 3 1/2 ounces Gruyère cheese, grated (1 heaping cup)
- 1/3 cup Japanese-style breadcrumbs (panko)
Instructions
- Preheat oven to 425 °F. In a medium skillet over medium heat, heat the oil and butter. Add the onion and 1/2 teaspoon salt and cook until softened and starting to brown, 8 to 10 minutes, tossing occasionally. Transfer to a 3-quart gratin dish and add pumpkin, thyme leaves, and 1/2 teaspoon salt, and pepper and toss to combine. Roast until squash is soft, tossing halfway through, about 45 minutes.
- Meanwhile, in a small saucepan, combine cream, reserved thyme stems, garlic, remaining 1/2 teaspoon salt, cayenne, and nutmeg. Bring to a simmer, whisk in cornstarch, and cook for 1 minute. Turn off heat, cover, and let steep about 30 minutes.
- Once squash is tender, remove thyme stems from cream mixture and pour cream over squash. Sprinkle with cheese and then breadcrumbs. Return to oven and cook until cream is bubbling, 5 to 7 minutes. Broil until top is golden brown, 2 to 3 minutes. Serve immediately.
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