Pumpkin gratin

Tam West

This easy tray-baked gratin is served with oven-baked chicken drumsticks.

Ingredients

600 g	Butternut pumpkin, use up to 700g, peeled and cut into 2.5cm-3cm cubes (Main)
2 Tbsp	Olive oil
2	Garlic cloves, peeled and thinly sliced
50 ml	Cream
6 Tbsp	Parmesan cheese, freshly grated
2 Tbsp	Flat leaf parsley leaves, finely chopped
1 sprinkle	Nutmeg, freshly grated

Directions

1. Heat the oven to 180C. Brush a gratin dish with a little olive oil.
2. Place the pumpkin in the dish, sprinkle over the olive oil, the sliced garlic and season with salt and freshly ground black pepper. Toss to mix.
3. Place in the oven and cook for 40-45 minutes until tender. Increase the oven temperature to 200C.
4. Mix together the cream, parmesan and chopped parsley. Spoon over the pumpkin and finely grate over a little nutmeg. Return to the oven for 15 minutes until golden.
5. Serve pumpkin with oven baked chicken drumsticks. Cook drumsticks in a little oil and butter with half a lemon, sliced, and the juice of the remaining half, and a few sage leaves.