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Photo of Pumpkin and caramelised onion gratin by WW

Pumpkin and caramelised onion gratin

Total Time
1 hr 10 min
25 min
45 min
Roast pumpkin and caramelised onion topped with a golden breadcrumb and parmesan crumb.



1500 g, (1.5kg) cut into 2cm pieces

Olive oil

1 tbs

Red onion

3 large, halved, thinly sliced


4 clove(s), thinly sliced

Fresh thyme

2 tsp

Grated parmesan cheese

¼ cup(s), (20g)

Dried breadcrumbs

30 g, fresh wholegrain

Light cream

cup(s), (cooking cream), (80ml)

Oil spray

1 x 3 second spray(s)


  1. 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.
  2. 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.
  3. 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.


TIP: Pumpkin and onion can be made up to 1 day in advance. Place in baking dish, cover and refrigerate until ready to bake. Top with cream and cheese mixture just before baking.