Zucca gratinata, gluten free

Ingredients

• 900 g Pumpkin, peeled, seeded and cut in 4cm matchsticks
• 200 ml Heavy cream
• 1 1/2 tbsp Bread crumbs, gluten free
• 1 clove Garlic, chopped
• 3/4 tbsp Butter, unsalted
• 1 tbsp Thyme, fresh, chopped
• 1 tbsp Chives, fresh, chopped
• 1 tbsp Parsley, fresh, chopped
• 1 pinch Nutmeg, ground

Method

1. Preheat oven to 180°C and rub casserole dish with some butter and garlic clove.
2. Melt remaining butter 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. In a small sauce pan, combine heavy cream and grated nutmeg; bring to a boil over high heat.
7. Reduce heat to medium-low and simmer for 5 minutes.
8. Pour cream over pumpkin and set gratin in the oven.
9. Bake for 20-22 minutes and remove; stir gently.
10. Return to oven and bake until cream is thickened and bubbly; 10 minutes more.
11. Remove again and sprinkle with breadcrumbs; preheat broiler and broil gratin until breadcrumbs are deep golden brown, for 2 minutes.
12. Serve while still hot.