Cheesy Pumpkin & Chilli-Rosemary Gratin

Name: Cheesy Pumpkin & Chilli-Rosemary Gratin with Rocket & Cucumber Salad
Total time: 45 min
Yield: 2
Cuisine: French
Ingredients: 1 packet Peeled Pumpkin Pieces; 1 packet Panko Breadcrumbs; 1 sachet Vegetable Stock Powder; 1 Cucumber; 1 sachet Chilli Flakes; 1 packet Rosemary; 1 packet Rocket leaves; 1 packet Cream; 1 packet Grated Parmesan Cheese; 2 Garlic; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine)

with Rocket & Cucumber Salad

Get up to $175 off

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.

Tags:

Climate Superstar

•Veggie

Allergens:

Wheat

•Gluten

•Milk

The quantities provided above are averages only.

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

Total45 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Peeled Pumpkin Pieces

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

1 sachet

Vegetable Stock Powder

Cucumber

1 sachet

Chilli Flakes

1 packet

Rosemary

1 packet

Rocket leaves

1 packet

Cream

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Garlic

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Calories690 kcal

Energy (kJ)2890 kJ

Fat53.7 g

of which saturates32.9 g

Carbohydrate35 g

of which sugars11.7 g

Dietary Fibre3 g

Protein14.3 g

Sodium656 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Dish

Cooking Steps

• 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.

• While the pumpkin is roasting, thinly slice cucumber into half-moons. Finely chop garlic. Pick rosemary leaves.
• In a small bowl, combine garlic, panko breadcrumbs (see ingredients), a pinch of chilli flakes (if using), rosemary 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-rosemary panko mixture.
• Bake pumpkin gratin until golden and bubbling, 10-15 minutes.