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Ingredients
1 whole 3-pound pumpkin
1 cup chicken broth
Salt to taste
Freshly ground black pepper to taste
2 ounces smoked bacon, finely diced, preferably applewood-smoked
1 large red onion, chopped
1 garlic clove, minced (optional)
½ cup minced oil-marinated sun-dried tomatoes
1 teaspoon chopped fresh thyme leaves (no stems)
1 teaspoon chopped fresh sage leaves
2 large eggs, lightly beaten
3 tablespoons heavy cream
2 tablespoons plus ⅓ cup finely grated Gruyére cheese
¼ cup coarse fresh white-bread crumbs
Nutritional analysis per serving (6 to 8 servings)
7 grams carbs; 68 milligrams cholesterol; 136 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 9 grams fat; 1 gram fiber; 224 milligrams sodium; 7 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the pumpkin in half and, with a knife, remove the flesh from inside. Discard the seeds and cut flesh into thin slices. Place the slices and chicken broth, or 1 cup lightly salted water, in a saucepan. Simmer, covered but stirring frequently, until just tender, about 10 minutes. Drain, transfer to a bowl and season with salt and pepper.
- Step 2
Preheat oven to 375 degrees.
- Step 3
Cook the bacon until it begins to crisp. Drain on paper towels. Stir in the onion and garlic and cook, stirring frequently, until softened, about 7 minutes. Remove from heat; stir in the tomatoes, thyme and sage and let cool slightly.
- Step 4
Stir the onion mixture, bacon, eggs, cream and 2 tablespoons of cheese into the pumpkin.
- Step 5
Place mixture into a 9-inch gratin dish or 2 ½-quart shallow baking dish, smoothing the top. Sprinkle with the remaining cheese and the bread crumbs. Bake until nicely browned, about 30 minutes.
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