Name: Pumpkin Gruyère Gratin with Thyme
Cook time: 25 minutes
Total time: 1 hour 20 minutes
Yield: Makes 8 to 10 servings
Ingredients: 1 teaspoon extra-virgin olive oil; 1 teaspoon butter; 1 medium onion, halved and sliced; One 3 1/2-pound sugar pumpkin, kabocha, or butternut squash, peeled, seeded, and cubed (about 9 cups); 1 tablespoon fresh thyme leaves, stems reserved; 1 1/2 teaspoons kosher salt, divided; 1/2 teaspoon freshly ground pepper; 3/4 cup heavy cream; 2 garlic cloves, very thinly sliced; Pinch cayenne pepper; Freshly grated nutmeg; 2 teaspoons cornstarch; 3 1/2 ounces Gruyère cheese, grated (1 heaping cup); 1/3 cup Japanese-style breadcrumbs (panko)

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Pumpkin Gruyère Gratin with ThymeCharles Masters, food styling by Chelsea Zimmer

Any kind of firm, sweet pumpkin or squash can be used for this recipe. If you want a shortcut, you can buy pre-cubed butternut squash. Just make sure the surface of the squash looks fresh and moist.

DO AHEAD:

The pumpkin mixture can be roasted up to one day ahead of time.

Recipe information

Total Time
1 hour 20 minutes
Yield
Makes 8 to 10 servings

Ingredients

1 teaspoon extra-virgin olive oil

1 teaspoon butter

1 medium onion, halved and sliced

One 3 1/2-pound sugar pumpkin, kabocha, or butternut squash, peeled, seeded, and cubed (about 9 cups)

1 tablespoon fresh thyme leaves, stems reserved

1 1/2 teaspoons kosher salt, divided

1/2 teaspoon freshly ground pepper

3/4 cup heavy cream

2 garlic cloves, very thinly sliced

Pinch cayenne pepper

Freshly grated nutmeg

2 teaspoons cornstarch

3 1/2 ounces Gruyère cheese, grated (1 heaping cup)

1/3 cup Japanese-style breadcrumbs (panko)

Preparation

Step 1
Preheat oven to 425°F. In a medium skillet over medium heat, heat the oil and butter. Add the onion and 1/2 teaspoon salt and cook until softened and starting to brown, 8 to 10 minutes, tossing occasionally. Transfer to a 3-quart gratin dish and add pumpkin, thyme leaves, and 1/2 teaspoon salt, and pepper and toss to combine. Roast until squash is soft, tossing halfway through, about 45 minutes.
Step 2
Meanwhile, in a small saucepan, combine cream, reserved thyme stems, garlic, remaining 1/2 teaspoon salt, cayenne, and nutmeg. Bring to a simmer, whisk in cornstarch, and cook for 1 minute. Turn off heat, cover, and let steep about 30 minutes.
Step 3
Once squash is tender, remove thyme stems from cream mixture and pour cream over squash. Sprinkle with cheese and then breadcrumbs. Return to oven and cook until cream is bubbling, 5 to 7 minutes. Broil until top is golden brown, 2 to 3 minutes. Serve immediately.