Vegan Zucca gratinata, gluten free

Ingredients

• 900 g Pumpkin, peeled, seeded and cut in 4cm matchsticks
• 3/4 tbsp Coconut oil
• 1 1/2 tbsp Bread crumbs, gluten free
• 1 clove Garlic, chopped
• 1 tbsp Thyme, fresh, chopped
• 1 tbsp Chives, fresh, chopped
• 1 tbsp Parsley, fresh, chopped

Method

1. Preheat oven to 180°C and rub casserole dish with some coconut oil and garlic clove.
2. Melt remaining coconut oil in small skillet then add breadcrumbs; cook until breadcrumbs are separated.
3. Transfer in a bowl and stir in parsley.
4. In a large bowl, combine pumpkin, chives, and chopped thyme.
5. Toss to combine and transfer into casserole dish.
6. Pour vegan bechamel sauce over pumpkin and set gratin in the oven.
7. Bake for 20-22 minutes then remove; stir gently.
8. Return to oven and bake until cream is thickened and bubbly; 10 minutes more.
9. Remove again and sprinkle with breadcrumbs; preheat broiler and broil gratin until breadcrumbs are deep golden brown, for 2 minutes.
10. Serve while still hot.