Pumpkin and caramelised onion gratin
1500 g, (1.5kg) cut into 2cm pieces
3 large, halved, thinly sliced
4 clove(s), thinly sliced
grated parmesan cheese
¼ cup(s), (20g)
30 g, fresh wholegrain
light cooking cream
⅓ cup(s), (80ml)
1 x 3 second spray(s)
- Preheat oven to 200°C. Line a large baking tray with baking paper. Place pumpkin on prepared tray and lightly spray with oil. Bake for 25-30 minutes or until golden and tender.
- Meanwhile, heat oil in a large frying pan over medium-low heat. Cook onion, stirring, for 10 minutes or until softened and starting to caramelise. Add garlic and thyme and cook, stirring, for 5 minutes or until onion is caramelised. Season with salt and pepper.
- Lightly spray a 2L (8-cup) capacity ovenproof baking dish with oil. Layer roasted pumpkin and onions in prepared dish. Combine parmesan and breadcrumbs in a small bowl. Drizzle cream over pumpkin and sprinkle with cheese mixture. Bake for 15 minutes or until topping is golden.