Serving size: Serves 4
Cuisine type: British/Scottish/Irish
Cooking time: Less than 30 minutes
Special options: Kid friendly, Vegetarian
Course: Entree, Side dish
Favourite flavours: Easy recipes
Convenience recipes: Budget

Australian House & Garden Butternut pumpkin gratin with spinach recipe

INGREDIENTS

1kg butternut pumpkin, peeled, cut into 5mm-thick slices
1 tablespoon extra-virgin olive oil
300g spinach leaves, rinsed
300ml cream
2 tablespoons crème fraÎche
¼ cup freshly grated parmesan

METHOD

1. Preheat oven to 210°C (190°C fan). Line a rimmed baking sheet with baking paper.

2. Arrange pumpkin in 1 layer on baking sheet. Brush with oil and season. Bake for 20 minutes, or until just tender. Increase oven temperature to 240°C (220°C fan).

3. Meanwhile, cook spinach, with rinsing water on leaves, in a pan over medium-high heat until wilted. Drain, squeeze dry and chop coarsely. Add cream to pan, bring to the boil. Simmer over low heat for 3 minutes, or until it starts to thicken. Add spinach and simmer until coated, stirring frequently. Season and cool.

4. Lightly oil a baking dish. Layer pumpkin and spinach, ending with pumpkin. Mix crème fraÎche and parmesan and spread over. Bake for 10 minutes, or until browned.