Creamy Pumpkin Bake
It’s officially pumpkin season, and we’re bringing the autumn vibes with this Pumpkin & Tomato Gratin. It’s rich, warming, and exactly what you need when the days get colder. Check out the full recipe below!
Serves
Ingredients
For the Veg
<item-todo-done>1 pumpkin<item-todo-done><item-todo-done>4 Maris Piper potatoes<item-todo-done>
For the Filling
<item-todo-done>100g plant-based cheese<item-todo-done><item-todo-done>2 tbsp plant-based butter<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>6 sprigs of fresh thyme<item-todo-done><item-todo-done>2 sprigs of sage<item-todo-done><item-todo-done>250ml plant-based double cream<item-todo-done><item-todo-done>100ml plant-based milk<item-todo-done><item-todo-done>3 tbsp nutritional yeast<item-todo-done><item-todo-done>1 tbsp cornflour<item-todo-done><item-todo-done>200g plant-based cheese<item-todo-done>
For the Crumble
<item-todo-done>100g walnuts<item-todo-done><item-todo-done>100g plain flour<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done>1 tbsp nutritional yeast<item-todo-done><item-todo-done>100g plant-based butter<item-todo-done>
Before you start
Oven 180C fan | Mandolin | Saucepan | Large baking dish or casserole pan lightly greased with butter
Prep the veg
- Peel and finely slice the onion
- Peel and mince the garlic
- Pick the thyme and sage leaves and finely chop
- Peel and slice the potatoes into 0.5cm slices
- Place the potatoes in ice water and set aside
- Cut the pumpkin open and spoon out the seedy flesh
- Slice into 1cm wedges
Make the cream sauce
- Heat a saucepan over a medium heat with the butter
- Add the onions and cook for 5-6 minutes until softened and starting to brown
- Add the garlic and herbs cooking for 2 minutes
- Pour in the cream, milk and nutritional yeast
- Mix the cornflour with 1 tbsp of cold water to make a slurry, then add to the pan
- Bring to a gentle simmer, whisking to thicken slightly, then leave to infuse while you prepare the veg
Assemble and bake
- Layer up the sliced potatoes, pumpkin and cheese in the baking dish, repeat until you have used all the veg
- Pour the cream sauce
- Cover and bake for 45 minutes while you make the crumble topping
Make the crumble
- Finely chop or blitz the walnuts to a fine crumb
- Place in a bowl with the flour, salt, nutritional yeast and butter, rubbing the mixture together with your fingers to resemble breadcrumbs
- After 45 minutes, take off the lid and scatter over the crumble with a few leaves of sage
- Return to the oven for another 25 minutes until golden and crispy