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.|
2 tbsp oil
450g pumpkin flesh, chopped coarsely into cubes
3 medium potatoes, peeled and sliced quite thinly
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
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.
6 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.