Tuesday, 1 November 2016

Pumpkin, Bean & Potato Gratin

There must be loads of scooped-up pumpkin flesh languishing in fridges after the jack-o-lanterns are done, so here's one thing to do with it. The recipe would work equally well with flesh of a butternut squash.

This recipe should serve four as a vegetarian main, and takes just a little over an hour from start to serving, given that the pumpkin flesh is ready to be chopped. The potatoes can be par-boiled in advanced rather than 'during'.

The oven should be at 190C (fan), gas mark 5, shelf at the middle or just above. A large and a medium pan are needed, and a greased ovenproof gratin dish - I chose my dish once the main filling was ready, since it shrinks as it simmers. We didn't feel any side dishes were needed! If cooks want the dish just a little bit spicy, 2 teaspoons of ground cumin can be added at stage 4 - that's my choice.

Doh. Food eaten before I thought about a picture of it.

Pumpkin, Bean and Potato Gratin 

2 tbsp oil
450g pumpkin flesh, chopped coarsely into cubes
3 medium potatoes, peeled and sliced quite thinly
15g butter
2 medium onions, peeled & quite finely chopped
4 good cloves of garlic, peeled and finely chopped
200g chopped cooked tomatoes
400g tin of haricot beans, drained
220ml double cream
75g grated vegetarian hard cheese or Cheddar 

1  Heat the oil in the large pan, then add the pumpkin and saute gently for about
       15 mins until tender.
2  Put the potatoes in the medium pan, cover with water, bring to boil for 5 mins.
       Then drain and set aside.
3  Add the butter, onions and garlic to the pumpkin, mix well and cook another
       5 mins.
4  Add the chopped tomatoes and haricot beans, mix and season well.  
5  Add the cream, stir and bring to the boil, then pour the mixture into the gratin
       dish and smooth over.
Cover with the sliced potato as a layer, then sprinkle the cheese evenly over.
7  Bake for about 35 mins until bubbling nicely. (If the dish is rather full, place a
       baking tray beneath it to catch any liquid spilling over.)

As mentioned, butternut squash flesh would be fine, though it might need a few more minutes to soften in the pan. The potato layer could be omitted, or the cheese omitted and the potatoes brushed with olive oil to crisp them up a little. Tinned butter beans make a good substitute for haricot.

Fresh tomatoes could be used, with a slit in each then plunged into boiling water for 3-4 minutes so that the skins can be removed. (Let them cool a bit first.) Alternatively tinned tomatoes are fine; I like half of a small carton of tomatoes from Sainsbury's.  

Any fresh herbs could be added at stage 4, such as snipped basil or sage. 


  1. Will pass this to a daughter, and then stand around looking hungry!

    1. Hope she takes it up! Def a cheap and very cheerful dish - I love it and Mr P had a second helping, which is rare.