Pumpkin And Pecorino Gratin Recipes

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HEIRLOOM TOMATO AND PECORINO GRATIN



Heirloom Tomato and Pecorino Gratin image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 large heirloom tomatoes, cut into 1/4-inch slices
Kosher salt and freshly cracked black pepper
3 tablespoons extra-virgin olive oil
6 fresh basil leaves, torn
1/2 cup grated Pecorino Romano cheese
1/4 cup toasted Italian breadcrumbs
1 teaspoon fresh thyme leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the tomato slices flat and season with salt and pepper. Drizzle with 1 1/2 tablespoons of the olive oil. Arrange the tomatoes in a 10-inch oval baking pan. Sprinkle the basil pieces on top.
  • Combine the cheese, breadcrumbs and thyme in a small bowl. Sprinkle the tomatoes with this mixture and drizzle the entire mixture with the remaining 1 1/2 tablespoons olive oil. Bake the gratin until the top is golden brown, about 15 minutes. Serve.

PUMPKIN AND PECORINO GRATIN



Pumpkin and Pecorino Gratin image

Puree sugar pumpkin to enjoy in this tasty baked gratin.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 45m

Number Of Ingredients 5

2 slices white sandwich bread
1/4 cup grated Pecorino Romano cheese
Coarse salt and ground pepper
3 cups Sugar-Pumpkin Puree
2 tablespoons butter, cut into small pieces

Steps:

  • Preheat oven to 450 degrees. In a food processor, combine bread and cheese. Season with salt and pepper, and pulse until large crumbs form.
  • Season sugar-pumpkin puree with salt and pepper; spoon into a 1-quart baking dish. Sprinkle with crumb mixture, and dot with butter. Bake until crumbs are browned, 15 to 20 minutes.

Nutrition Facts : Calories 169 g, Fat 9 g, Fiber 7 g, Protein 6 g

BROCCOLI-PECORINO GRATINATA



Broccoli-Pecorino Gratinata image

Provided by Michael Chiarello

Categories     Cheese     Side     Bake     Vegetarian     Quick & Easy     Low Cal     High Fiber     Casserole/Gratin     Broccoli     Fall     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

2 bunches broccoli (about 3 pounds), stalks trimmed, tops broken into 2- to 3-inch florets
1/4 cup (1/2 stick) unsalted butter, cut into very thin slices plus more for dish
1/4 teaspoon dried crushed red pepper
Coarse sea salt (preferably gray crystals)
Freshly ground black pepper
2/3 cup freshly grated Pecorino Romano cheese (1 1/2 to 2 ounces)

Steps:

  • Cook broccoli in boiling salted water until crisp-tender but still bright green, about 5 minutes. Drain and cool. Cut florets lengthwise into 1/4-inch-thick slices. Coat large oval gratin or 13x9x2-inch glass baking dish with butter. Arrange broccoli slices, overlapping snugly, in rows in dish. Sprinkle with crushed red pepper, salt, and black pepper. Dot with 1/4 cup butter, then sprinkle with cheese. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
  • Preheat oven to 425°F. Bake gratinata uncovered until cheese is melted and broccoli tops brown, about 20 minutes.

BROCCOLI-PECORINO GRATIN



Broccoli-Pecorino Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Microwave 8 cups broccoli florets, covered, until just tender, 8 minutes; transfer to a small baking dish. Melt 2 tablespoons butter in a saucepan over medium heat. Add 4 teaspoons flour; cook, whisking, until smooth, 2 minutes. Add 1 1/4 cups milk; season with salt, black pepper and cayenne. Cook, whisking, until thickened, 8 to 10 minutes. Whisk in 2 tablespoons grated pecorino romano. Pour over the broccoli and toss; top with more pecorino. Broil until browned.

PUMPKIN AU GRATIN



Pumpkin Au Gratin image

This is a simple recipe to make. It is quick in preparation time but a bit long in baking time (2 hours). It tastes very nice. (simple recipes doesn't mean you eat bad things). This principle can be used as a base to make other "au gratin" vegetables. I am thinking of making a courgette tian (adapted from a non vegan recipe).

Provided by Dave5003

Categories     European

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 7

250 g pumpkin, diced ((1/2)
1 glass soymilk
1/2 garlic clove, minced
1 teaspoon almond puree
1 teaspoon olive oil (or to taste)
breadcrumbs, ground
salt

Steps:

  • Preheat the oven (300°F, 150°C, Th 5). Put the pumpkin dices in a oven dish.
  • Put the garlic, almond puree, olive oil and salt in bowl.
  • Pour the soy milk little by little while stirring.
  • The mixture has to be smooth.
  • Pour the mixture over the pumpkin.
  • Sprinkle with ground bread crumbs.
  • Put in the oven and bake for 2 hours.
  • NB: if you like almonds, you can add 1 tea spoon ground almonds in the mixture before adding the soy milk.

AU GRATIN-PUMPKIN LAYERED CASSEROLE



Au Gratin-Pumpkin Layered Casserole image

In this Idahoan approach to lasagna, we've layered our creamy Au Gratin Homestyle Potatoes with vitamin-rich kale or spinach and a pumpkin Parmesan sauce for a delicious taste of autumn.

Provided by Idahoan

Categories     Trusted Brands: Recipes and Tips     Idahoan®

Yield 6

Number Of Ingredients 20

2 (3.95 ounce) packages Idahoan® Au Gratin Homestyle Casserole
2 cups firmly packed fresh spinach or kale - washed, stemmed, and chopped
1 (16 ounce) container ricotta cheese
2 eggs
Pumpkin Parmesan sauce, prepared (recipe follows)
1 cup Parmesan cheese, shredded
1 tablespoon olive oil
1 small shallot, chopped
½ cup onion, chopped
1 teaspoon minced garlic
1 (15 ounce) can pumpkin puree
1 cup chicken broth
1 cup half-and-half
2 tablespoons balsamic vinegar
¼ teaspoon ground sage
½ teaspoon freshly ground nutmeg
1 ½ teaspoons salt
½ teaspoon pepper
1 cup Parmesan cheese, grated
2 tablespoons fresh sage, chopped

Steps:

  • Preheat oven to 350 degrees F.
  • Prepare Au Gratin Homestyle Casserole following "stove top" directions on the package.
  • In a 9 x 13 casserole dish, layer half of the potatoes on the bottom of the dish. Sprinkle 1 cup of the spinach or kale over potatoes. Blend the ricotta and eggs together and use half of this mixture to layer on top of the spinach. Layer next with 1 1/2 cup of the pumpkin sauce.
  • Repeat layers one more time, garnishing with Parmesan cheese.
  • Bake for 25-30 minutes. Let rest 5-10 minutes before cutting.
  • Pumpkin-Parmesan Pasta Sauce: In a large saucepan over medium high heat, add olive oil. Add shallots and onion and saute until translucent. Add garlic and saute one minute more. Add pumpkin, broth, cream, vinegar and spices to the onion, shallots, garlic mixture. Stir to blend and simmer on low for 5 minutes. Gradually stir in 1/3 of the cheese to the sauce until blended. Repeat with another 1/3 of the cheese. When cheese is melted add remaining cheese. Stir in chopped fresh sage.

Nutrition Facts : Calories 492.3 calories, Carbohydrate 42.9 g, Cholesterol 124.7 mg, Fat 24.6 g, Fiber 5.3 g, Protein 26.4 g, SaturatedFat 13.6 g, Sodium 2265 mg, Sugar 4.7 g

GRATIN OF PUMPKIN AND POTATOES



Gratin of Pumpkin And Potatoes image

Provided by Florence Fabricant

Categories     casseroles, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 9

1 1/2 pounds boiling potatoes, peeled and cut in chunks
3 cups raw pumpkin, cut in chunks
Salt
1/2 teaspoon ground sage
1 tablespoon minced chives
3/4 cup hot milk
4 tablespoons melted unsalted butter
1/2 cup shredded Parmesan cheese
1/4 cup dry bread crumbs

Steps:

  • Combine the potatoes and pumpkin in a saucepan, cover with salted water, bring to a simmer and cook until the vegetables are tender, about 30 minutes.
  • Drain and mash the pumpkin and potatoes, using a ricer or a sieve. Return them to the saucepan and stir in the sage, chives, milk, two tablespoons of the butter and three tablespoons of the cheese. Season to taste with salt.
  • About 20 minutes before serving, preheat the oven to 400 degrees. Lightly butter a 9-inch round pie pan.
  • Spread the potato and pumpkin mixture in the pan. Smooth the top surface lightly with a fork, then brush with the remaining butter. Sprinkle with the bread crumbs and the remaining cheese. Bake about 20 minutes, until the mixture is heated through and the top is lightly browned. Serve at once.

Nutrition Facts : @context http, Calories 244, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 525 milligrams, Sugar 4 grams, TransFat 0 grams

PUMPKIN GRATIN



Pumpkin Gratin image

Provided by Julia Reed

Categories     dinner, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 14

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)
1/2 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 1/3 cup finely grated Gruyére cheese
1/4 cup coarse fresh white-bread crumbs

Steps:

  • 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.
  • Preheat oven to 375 degrees.
  • 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.
  • Stir the onion mixture, bacon, eggs, cream and 2 tablespoons of cheese into the pumpkin.
  • Place mixture into a 9-inch gratin dish or 2 1/2-quart shallow baking dish, smoothing the top. Sprinkle with the remaining cheese and the bread crumbs. Bake until nicely browned, about 30 minutes.

Nutrition Facts : @context http, Calories 185, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 10 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 634 milligrams, Sugar 8 grams, TransFat 0 grams

PUMPKIN-POTATO GRATIN



Pumpkin-Potato Gratin image

This is one of my favorite fall gratins - potatoes and pumpkin are cooked with rosemary and white wine and baked in the oven with a crispy cheese topping. I eat it as a vegetarian main with a salad.

Provided by Anonymous

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h5m

Yield 4

Number Of Ingredients 11

1 pound baby red potatoes
1 pound fresh pumpkin, cut into 1-inch chunks
1 ¼ cups vegetable broth
½ cup dry white wine
1 sprig fresh rosemary
1 red onion, halved and sliced
1 pinch salt and freshly ground black pepper to taste
3 large beefsteak tomatoes, sliced
2 teaspoons fresh oregano leaves, divided
2 cups grated Cheddar cheese
1 ¼ cups dry bread crumbs

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes.
  • Meanwhile, combine pumpkin, vegetable broth, white wine, and rosemary in a saucepan over medium heat. Bring to a boil; reduce heat, cover, and simmer for 15 minutes. Add onion and simmer for 10 minutes more. Remove rosemary sprig and season with salt and pepper.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut potatoes into thick slices and place 1/2 of the potatoes in a baking dish. Cover with 1/2 of the tomato slices and 1 teaspoon oregano leaves. Season with salt and pepper. Cover with 1/2 of the Cheddar cheese.
  • Pour pumpkin and cooking liquid on top. Cover with remaining potatoes and tomatoes. Sprinkle with remaining oregano. Mix remaining Cheddar cheese and bread crumbs together and evenly sprinkle over the top.
  • Bake in the preheated oven until cooked through and lightly browned on top, 25 to 40 minutes.

Nutrition Facts : Calories 541.5 calories, Carbohydrate 60.9 g, Cholesterol 59.3 mg, Fat 21.3 g, Fiber 6.5 g, Protein 23.7 g, SaturatedFat 12.5 g, Sodium 797.9 mg, Sugar 11.1 g

CHEESY PUMPKIN CAULIFLOWER GRATIN



Cheesy Pumpkin Cauliflower Gratin image

Colorful and creamy, rich pumpkin is the perfect addition to a classic baked vegetable dish. The crispy topping comes together with Progresso plain panko crispy bread crumbs.

Provided by Inspired Taste

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 10

3 lb cauliflower, separated into large florets
3 tablespoons butter
2 tablespoons Gold Medal™ all-purpose flour
2 cups milk
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/4 cups shredded sharp Cheddar cheese (5 oz)
1/2 cup canned pumpkin (not pumpkin pie mix)
1/4 cup Progresso™ plain panko crispy bread crumbs
Salt and freshly ground black pepper

Steps:

  • Heat oven to 375°F. Grease or spray 2-quart baking dish.
  • In 4-quart saucepan two-thirds full of salted water, heat cauliflower to simmering. Cook about 5 minutes or until tender. Drain.
  • Meanwhile, in 2-quart saucepan, melt 2 tablespoons of the butter over low heat. Add flour and cook 1 minute, stirring constantly with whisk. Slowly add milk, continuing to stir with whisk until mixture heats to boiling and thickens. Add 3/4 teaspoon salt, the nutmeg, Cheddar cheese and pumpkin. Stir until smooth.
  • Pour one-third of the sauce into baking dish. Add drained cauliflower, then pour remaining sauce on top.
  • Melt remaining 1 tablespoon butter; toss with bread crumbs. Sprinkle on top of gratin.
  • Bake 25 to 30 minutes or until top is golden brown.

Nutrition Facts : ServingSize 1 Serving

PUMPKIN GRATIN



Pumpkin Gratin image

This is a tasty way to have pumpkin in a savory, rather than sweet, dish.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 10

1 clove garlic, peeled and cut in half
1 tablespoon unsalted butter, plus more for dish
1/2 cup dried breadcrumbs
Salt and freshly ground black pepper
2 teaspoons chopped fresh flat-leaf parsley
5 pounds cheese pumpkin, peeled, seeded, and cut into 2-inch-long matchsticks
2 tablespoons fresh thyme leaves
3 tablespoons snipped chives
1 1/2 cups heavy cream
1/8 teaspoon ground nutmeg

Steps:

  • Heat oven to 375 degrees. Rub a 2-quart gratin dish with garlic clove, and generously spread with butter. Set aside.
  • Melt butter in a small skillet over medium heat. Add breadcrumbs. Season with salt and pepper, and stir until crumbs have separated, 2 to 3 minutes. Transfer to a medium bowl, and stir in parsley. Set aside.
  • In a large bowl, combine pumpkin, thyme, and chives. Season with salt and pepper. Transfer pumpkin mixture to prepared dish.
  • In a small saucepan, combine cream and nutmeg. Bring to a boil. Reduce heat to medium; simmer 5 minutes. Pour cream over pumpkin mixture.
  • Transfer gratin dish to oven, and bake 20 minutes. Remove from oven; stir gently. Return to oven, and bake until cream has thickened and is bubbling, about 10 minutes. Remove from oven.
  • Turn on broiler. Sprinkle gratin with the reserved breadcrumb mixture, and broil until deep golden brown, about 2 minutes. Serve immediately.

PUMPKIN & POTATO GRATIN



Pumpkin & potato gratin image

An brilliant vegetarian twist on the classic French dish of potato gratin - you can also make it ahead

Provided by Good Food team

Categories     Lunch, Main course

Time 1h15m

Number Of Ingredients 15

3 tbsp sunflower oil
1large onion , sliced
2 garlic cloves , crushed
1large red chilli , seeded and chopped
700g pumpkin or butternut squash, cut into wedges and peeled, then cut into chunks
450g potato , peeled and cut into small cubes
6-8 fresh sage leaves, finely chopped
140g dolcelatte cheese, cubed
50g parmesan , finely grated
150ml vegetable stock
284ml carton double cream
50g butter
140g fresh white breadcrumb
25g walnut , chopped
a handful of fresh parsley , chopped

Steps:

  • Preheat the oven to 200C/gas 6/fan 180C. Heat 1 tbsp of the oil in a frying pan and fry the onion until starting to soften (about 5 minutes). Lift the onions out with a slotted spoon and place in an ovenproof dish.
  • Heat the remaining oil in the pan, then tip in the garlic, chilli, pumpkin chunks, chopped potatoes and sage and toss them together in the hot oil until lightly browned all over. (This takes 5-6 minutes.) Add to the dish containing the onion.
  • Scatter the two sorts of cheese over the vegetables, season and toss together until well mixed. Combine the stock and cream and pour over the vegetables.
  • Melt the butter in a frying pan and fry the breadcrumbs and walnuts together until lightly browned. Stir in the parsley and scatter the crumbly mixture over the top of the vegetables. Put in the oven for 25-30 minutes until bubbling and golden brown. Serve hot, with a chicory salad (see link, right).

Nutrition Facts : Calories 639 calories, Fat 50 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 36 grams carbohydrates, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.35 milligram of sodium

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From pinterest.com


CAULIFLOWER PECORINO GRATIN | WEGMANS
0. Wegmans Cauliflower. $2.99 / ea ($2.99/each) 0. Preheat oven to 350 degrees. Toss cauliflower florets with 1/4 cup of basting oil in braising pan; add water. Cover; bake 40 min on center rack of oven. Combine bread crumbs, remaining basting oil, and cheese in small bowl. Sprinkle bread crumb mixture evenly over cauliflower; bake 10-15 min ...
From shop.wegmans.com


PUMPKIN AND PECORINO GRATIN RECIPE | MARTHA STEWART
2021-11-12 2 slices white sandwich bread. 1/4 cup grated Pecorino Romano cheese. Coarse salt and ground pepper. 3 cups Sugar-Pumpkin Puree. 2 tablespoons butter, cut into small pieces. 5 star values: 5. 4 star values: 13. 3 star values: 48. 2 star values: 21.
From mastercook.com


FENNEL GRATIN WITH PECORINO AND LEMON RECIPE | EPICURIOUS
2010-10-15 Step 1. Lightly oil shallow 2-quart glass or ceramic baking dish. Heat 5 tablespoons oil in large wide pot over medium heat. Add onion and garlic; sauté until soft but not brown, about 5 minutes ...
From epicurious.com


ROASTED PUMPKIN AND RICOTTA GRATIN | DRIZZLE AND DIP
2015-01-27 Empty into an appropriately sized gratin or baking dish. Dot 3/4 of the ricotta cheese in and around the roasted pumpkin pieces. Beat the egg in a bowl and then add the cream and beat again. Add the parsley, thyme, lemon zest, chilli and salt and pepper. Mix in the remaining 1/4 of ricotta and 2 tablespoons of Parmesan cheese.
From drizzleanddip.com


PUMPKIN AND PECORINO GRATIN | KEEPRECIPES: YOUR …
KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds. Pumpkin and Pecorino Gratin. See original recipe at: marthastewart.com. kept by itsjustluc recipe by MarthaStewart.com. Categories: Pumpkin; vegetable sides; print. Ingredients: 2 slices white sandwich bread 1/4 ...
From keeprecipes.com


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