Pumpkin Gratin with Rosemary & Goat’s Cheese

Don’t waste those pumpkins once you have done the carving, scoop out the flesh and have a go at this Pumpkin Gratin


Pumpkin Gratin

Pumpkin Gratin with Rosemary & Goat’s Cheese


Pumpkin Gratin

Serves 4
Prepare 15 mins
Cook 1 hour



Ingredients for Pumpkin Gratin

900g Waitrose Small Pumpkin, peeled, deseeded and cubed (or 1 large butternut squash)
2 cloves garlic, roughly chopped
2 tbsp fresh rosemary, chopped
1 tsp cumin seeds
300ml vegetable stock (or white wine)
150ml essential Waitrose Single Cream
25g pumpkin seeds
25g white breadcrumbs
50g mild goat’s cheese, grated


Method for pumpkin gratin

1 Preheat the oven to 180ºC, gas mark 4. Place the pumpkin or squash in a shallow 2-litre ovenproof dish or roasting tin. Scatter over the garlic, rosemary, cumin and seasoning. Pour in the stock and bake for 40–45 minutes until the
squash is almost tender.

2 Increase the oven temperature to 200ºC, gas mark 6. Pour the cream over the pumpkin and scatter with the pumpkin seeds, breadcrumbs and goat’s cheese. Return to the oven for a further 12–15 minutes until the top is bubbling and golden. Serve with a green salad and crusty bread.

My goodness doens’t it look juts fantatsic everyone. Do let me know if you decide to give this lush recipe a go! 


Baked Pumpkin Gratin

Thanks to Waitrose for the pumpkin Gratin recipe –


Further reading and recipes 

you might also like my recipe for vegetarian cumberland pie

or my easy scone recipe

You might also like to have a go at the following recipes

a very simple grilled cottage cheese on toast

High protein vegetarian diet plan

Easy banana bread

Vegan raisin scone recipe

Pumpkin curry

Pumpkin chutney 

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