Pumpkin baked in a creamy sauce with a crispy crust will leave no one indifferent.
Summary
| Course | Baking |
| Servings (Default: 4) |
Ingredients
Ingredients- Unsalted butter – 1 tbsp
- Butter for greasing the mold
- Olive oil – 1 tbsp
- Onions (diced) – 4 cups
- Fresh sage (chopped) – 3 tbsp
- Pumpkin pulp (cut into 1cm cubes) – 8 cups (1500g)
- Garlic (chopped) – 2 cloves
- Ground black pepper
- Salt
- Fat culinary cream (hot) – 0.5 cup + 2 tbsp
- Fresh bread crumbs – 1 glass
- Unsalted butter (melted) – 1 1/2 tbsp
Print Recipe
Pin Recipe Instructions
- Turn on the oven to preheat to 180 degrees. Grease an ovenproof dish with butter.
- In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil. Pour the onion and sage into the pan. Cover the pan with a lid and cook over low heat and cook for 10-15 minutes, until caramelized.
- Steam the pumpkin until soft, about 10 minutes. Then transfer to a bowl, add garlic, 3/4 teaspoon of salt, mix well.
- Sprinkle the onion in a frying pan with salt and pepper, stir and cook for another 20-25 minutes (it should be caramelized). Mix the caramelized onions with the pumpkin and place in a prepared ovenproof dish, and top with hot cream.
- Mix the bread crumbs with the melted butter and sprinkle over the vegetables in the mold. Put in a preheated oven and bake until brown, about 40 minutes. Then the baked pumpkin can be served.
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