Cheesy Pumpkin Gratin & Chilli-Thyme Crumb
with Rocket & Cucumber Salad
Sweet and savoury roast pumpkin? Check. A golden, herby crumb? Check. An ooey gooey creamy sauce holding everything together? Check! This gratin has it all and then some, perfectly balanced out with a fresh rocket salad. This veggie wonder will appeal to even the biggest carnivores.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Peeled Pumpkin Pieces
1
Cucumber
Garlic
1
Thyme
1
Panko Breadcrumbs
(Contains Gluten; )
1
Chilli Flakes
1
Cream
(Contains Milk; )
1
Vegetable Stock Powder
1
Grated Parmesan Cheese
(Contains Milk; )
1
Rocket leaves
Not included in your delivery
1
olive oil
Nutrition Values
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Place peeled pumpkin pieces in a baking dish. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until just tender, 20-25 minutes.
• Meanwhile, thinly slice cucumber into half-moons. Finely chop garlic. Pick thyme leaves. • In a small bowl, combine garlic, panko breadcrumbs (see ingredients), a pinch of chilli flakes (if using), thyme and a drizzle of olive oil.
• In a medium bowl, combine cream (see ingredients), vegetable stock powder and a pinch of salt and pepper.
• Pour cream mixture over roasted pumpkin, then gently shake the dish to coat. Sprinkle with grated Parmesan cheese and chilli-thyme panko mixture. • Bake pumpkin gratin until golden and bubbling, 10-15 minutes.
• Meanwhile, combine cucumber, rocket leaves and a drizzle of vinegar and olive oil in a large bowl. Season to taste.
• Divide cheesy pumpkin gratin and chilli garlic crumb between plates. • Serve with rocket and cucumber salad. Enjoy!