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Recipe

Pumpkin gratin with goat's cheese and hazelnuts

Feb 28, 2012 1:00pm
  • 15 mins preparation
  • 1 hr 10 mins cooking
  • Serves 8
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Ingredients

Pumpkin gratin with goat's cheese and hazelnuts
  • 1/2 cup hazelnuts
  • 2 kilogram pumpkin, peeled, cut into 2-2 1/2cm cubes
  • 2 tablespoon extra-virgin olive oil
  • 40 gram unsalted butter, plus 20g extra, at room temperature
  • 2 leeks, sliced
  • 1 teaspoon fresh sage, chopped, plus extra leaves to garnish
  • 180 gram goat's cheese, crumbled
  • 1 cup light sour cream

Method

Pumpkin gratin with goat's cheese and hazelnuts
  • 1
    Preheat oven to hot, 200°C.
  • 2
    Spread hazelnuts on an oven tray. Bake 8-10 minutes, until fragrant. Turn onto a clean tea towel and rub to remove most of the skin. Chop coarsely.
  • 3
    Combine pumpkin and oil in a large bowl and season to taste. Toss well. Spread on an oven tray. Bake 30-35 minutes, until tender and beginning to brown, tossing occasionally. Turn oven to moderately hot, 190°C.
  • 4
    Meanwhile, melt butter in a frying pan on a medium. Saute leeks and sage 10-15 minutes, until tender. Season to taste.
  • 5
    Grease a baking dish with extra butter. Spread half the leek into the dish, sprinkle with half the pumpkin and half the cheese. Repeat layers.
  • 6
    Spread sour cream over and scatter with hazelnuts. Bake uncovered, 25-30 minutes until heated through and bubbling.

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