Tian Of Pumpkin Recipes

TIAN OF PUMPKIN

Tian Of Pumpkin image

Provided by Molly O'Neill

Time 1h45m

Yield Four servings

Number Of Ingredients 13

Ingredients

1 5-pound pumpkin, peeled, seeded and cut into 1/2-inch-thick slices
2 leeks
4 carrots, peeled and halved
1 medium-size butternut squash, peeled and cut into large pieces
1/2 teaspoon ground mace
12 shallots, peeled and minced
1 teaspoon olive oil
1/4 cup Sherry vinegar
1/2 cup red wine
1 cup chicken broth, homemade or low-sodium canned
1/2 cup fresh thyme leaves
1/2 teaspoon salt
1 teaspoon freshly ground pepper

Steps:

Preheat the oven to 375 degrees. Place the pumpkin, leeks, carrots and squash in a small roasting pan. Sprinkle the pumpkin with mace. Roast the vegetables until tender, about 45 minutes. Let cool. Cut the pumpkin, carrots and squash into thin slices. Set aside.
Combine the shallots and olive oil in a saucepan. Cook over medium-low heat until tender, about 5 minutes. Add the vinegar, red wine and 1/2 cup of the chicken broth. Cook over low heat until golden brown, about 30 minutes.
Cover the bottom of an oval gratin dish with the shallots. Place the pumpkin, carrots and squash in alternating rows over the shallots. Sprinkle with thyme. Add the remaining chicken broth, salt and pepper. Cover with foil and bake for 25 minutes.

PROVENCAL PUMPKIN TIAN

Provencal pumpkin tian image

A creamy starter or side dish for 6 people - it works really well with roast meats and chicken

Provided by Claudia Roden

Categories Dinner, Main course

Time 1h30m

Yield Serves 6 as a side dish

Number Of Ingredients 9

Ingredients

750g seeded pumpkin (weight with skin but without seeds and fibres)
pinch of grated nutmeg
1 medium onion , roughly chopped
25g vegetable oil
1 tbsp plain flour
250ml milk
1 medium egg , lightly beaten
85g gruyère cheese, grated
handful of flaked almonds

Steps:

Preheat the oven to 200C/fan 180C/gas 6. Peel the pumpkin and cut the flesh into smallish pieces. Put it in a pan with about 6 tbsp water. Put the lid on and steam for 15-20 minutes until very soft.
Mash with a masher or fork, season and add the nutmeg. If it is watery, return to the heat and cook for 1-2 minutes, stirring occasionally, until most of the liquid has evaporated.
While the pumpkin is steaming, fry the onion in a medium-sized saucepan in the butter and oil for about 10 minutes, until softened but not brown. Add the flour and cook, stirring, for 1 minute. Gradually pour in the milk, a little at a time, stirring all the time to prevent lumps from forming, and cook over a low heat until the sauce thickens.
Mix the white sauce with the pumpkin and the egg, and beat well. Pour into a well-buttered small ceramic baking dish. Sprinkle over the cheese and almonds and bake for 40 minutes, or until slightly firm and golden on top.

Nutrition Facts : Calories 177 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.41 milligram of sodium

PUMPKIN OR BUTTERNUT SQUASH TIAN

Pumpkin or Butternut Squash Tian image

The pumpkin in this dish becomes almost molten. Barely held together by the flour it's been dredged in. Simply delicious!

Provided by evelynathens

Categories Cheese

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

8 cups pumpkin or 8 cups butternut squash, cut into 1 inch chunks
flour
1/2 teaspoon crumbled dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup parmesan cheese, grated
1 garlic clove, minced
1/3 cup olive oil

Steps:

Preheat oven to 400 degrees F.
Butter a 13 x 9 inch baking dish.
Dredge pumpkin or butternut squash in a bag with flour, crumbled basil, salt and pepper; shake off excess.
Put in the prepared baking dish and sprinkle with Parmesan and garlic; add more pepper to taste and drizzle with oil.
Bake for 30-40 minutes.

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