Name: Pumpkin gratin with goat’s cheese and hazelnuts
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 8
Ingredients: 1/2 cup hazelnuts; 2 kilogram pumpkin, peeled, cut into 2-2 1/2cm cubes; 2 tablespoon extra-virgin olive oil; 40 gram unsalted butter, plus 20g extra, at room temperature; 2 leeks, sliced; 1 teaspoon fresh sage, chopped, plus extra leaves to garnish; 180 gram goat's cheese, crumbled; 1 cup light sour cream

Ingredients

1/2 cup hazelnuts

2 kilogram pumpkin, peeled, cut into 2-2 1/2cm cubes

2 tablespoon extra-virgin olive oil

40 gram unsalted butter, plus 20g extra, at room temperature

2 leeks, sliced

1 teaspoon fresh sage, chopped, plus extra leaves to garnish

180 gram goat's cheese, crumbled

1 cup light sour cream

Method

1.Preheat oven to hot, 200°C.

2.Spread hazelnuts on an oven tray. Bake 8-10 minutes, until fragrant. Turn onto a clean tea towel and rub to remove most of the skin. Chop coarsely.

3.Combine pumpkin and oil in a large bowl and season to taste. Toss well. Spread on an oven tray. Bake 30-35 minutes, until tender and beginning to brown, tossing occasionally. Turn oven to moderately hot, 190°C.

4.Meanwhile, melt butter in a frying pan on a medium. Saute leeks and sage 10-15 minutes, until tender. Season to taste.

5.Grease a baking dish with extra butter. Spread half the leek into the dish, sprinkle with half the pumpkin and half the cheese. Repeat layers.

6.Spread sour cream over and scatter with hazelnuts. Bake uncovered, 25-30 minutes until heated through and bubbling.

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Ingredients

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