Pumpkin Thyme Gratin
8c cubed sugar or fairytale pumpkin
1tsp olive oil
1tsp butter
2 fresh thyme leaves
sea salt and pepper, to taste
cayenne pepper, to taste
cayenne pepper, to taste
3/4c heavy cream
2 minced garlic cloves
dash of nutmeg
1.5c sheep cheese good for melting (Petit Basque, Manchego, etc)
1.5c sheep cheese good for melting (Petit Basque, Manchego, etc)
1/3c gluten free panko crumbs
Preheat oven to 425°F. Using a 3-quart baking dish add pumpkin, thyme leaves, and salt and pepper, toss to combine. Roast until pumpkin is cooked through and soft. In a small saucepan, combine cream, stems of thyme, garlic, cayenne, nutmeg and additional salt and pepper. Turn heat off and let mixture set for 30 minutes. Remove thyme stems from cream mixture and pour cream over pumpkin. Sprinkle with cheese and then breadcrumbs. Return to oven and cook until cream is bubbling, 10 to 15 minutes.
Preheat oven to 425°F. Using a 3-quart baking dish add pumpkin, thyme leaves, and salt and pepper, toss to combine. Roast until pumpkin is cooked through and soft. In a small saucepan, combine cream, stems of thyme, garlic, cayenne, nutmeg and additional salt and pepper. Turn heat off and let mixture set for 30 minutes. Remove thyme stems from cream mixture and pour cream over pumpkin. Sprinkle with cheese and then breadcrumbs. Return to oven and cook until cream is bubbling, 10 to 15 minutes.
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