Light Pumpkin Gratin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 ½ m. Large pumpkin (se) (Hokaido), approx. 450 g
- 1 tablespoon olive oil
- 0.5 ½ bunch rocket or mixed herbs
- 1 chicken breast fillet (s), 75 - 20 g, or bacon
- 1 roll
- 20 g mountain cheese
- 1 ½ onion (s)
- 1 small apple
- 1 teaspoon butter
- 75 ml white wine
Print Recipe
Pin Recipe Instructions
- Wash the pumpkin, scrape out the cabbage with the seeds with a spoon and cut into small cubes with the skin. Fry lightly in 1 tablespoon of olive oil, season with salt and then place in a greased baking dish.
- Cut the chicken breast fillet into slices, season with salt and pepper, cut the rolls into slices. Wash the rocket, remove the thick stalks and roughly chop. Layer the chicken, bread and arugula between the pumpkin. Grate the mountain cheese over it.
- Preheat the oven to 200 degrees circulating air.
- Peel onions and cut them into fine pieces. Let the butter flow and fry the onion (if you use bacon instead of the chicken, fry it as well). Peel, quarter and dice the apple. Mix the apple with the wine into the onions, season with salt and pepper.
- Pour the onion mixture over the pumpkin. Bake in the middle for 25 minutes. Let it steep for 5 minutes.
- Check after 15 minutes and, if necessary, put aluminum foil on the baking dish when the onions turn brown.
- Tip:
- Just before serving, add a few drops of high-quality, cold-pressed olive oil or mix in some ricotta.
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