Pumpkin, Squash and Root Vegetables au Gratin

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Pumpkin, Squash and Root Vegetables au Gratin

Ingredients
  • 1 pat butter
  • 2 cups (500mL) pumpkin peeled and finely sliced
  • 1 1/2 cups (375mL) Parsnip peeled and finely sliced
  • 3 shallots
  • nutmeg freshly ground, to taste
  • 1 cup (250mL) light cream
  • 2 cups (500mL) strong cheddar or other strong cheese grated
  • 1 1/4 cups (310mL) Butternut Squash peeled, finely sliced
  • 1 1/2 cups (375mL) celeriac peeled and finely sliced
  • salt and freshly ground pepper To taste
Instructions
  1. Preheat oven 400°F (200°C)
  2. Butter a 9 in (23 cm) gratin platter and layer slices of pumpkin and parsnip. Season, sprinkle with half the shallots and nutmeg; pour on half the cream and sprinkle with half the cheese.
  3. Layer slices of squash and celeriac. Season and add the rest of the shallots, a little nutmeg and the rest of the cream and cheese.
  4. Cover and bake for 30 minutes. Uncover and continue baking for 10 to 15 more minutes or until the vegetables are well cooked. To brown the top, broil for a few minutes.
Ingredients
  • 1 pat butter
  • 2 cups (500mL) pumpkin peeled and finely sliced
  • 1 1/2 cups (375mL) Parsnip peeled and finely sliced
  • 3 shallots
  • nutmeg freshly ground, to taste
  • 1 cup (250mL) light cream
  • 2 cups (500mL) strong cheddar or other strong cheese grated
  • 1 1/4 cups (310mL) Butternut Squash peeled, finely sliced
  • 1 1/2 cups (375mL) celeriac peeled and finely sliced
  • salt and freshly ground pepper To taste
Instructions
  1. Preheat oven 400°F (200°C)
  2. Butter a 9 in (23 cm) gratin platter and layer slices of pumpkin and parsnip. Season, sprinkle with half the shallots and nutmeg; pour on half the cream and sprinkle with half the cheese.
  3. Layer slices of squash and celeriac. Season and add the rest of the shallots, a little nutmeg and the rest of the cream and cheese.
  4. Cover and bake for 30 minutes. Uncover and continue baking for 10 to 15 more minutes or until the vegetables are well cooked. To brown the top, broil for a few minutes.

Pumpkin Pie

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Pumpkin Pie

Ingredients
  • 1 9 in (22 cm) Unbaked Pie Shell
  • 1/8 tsp Salt
  • 2/3 cup (170mL) Sugar
  • 1 tsp (5mL) Pastry Spice
  • 1 2/3 cups (420mL) Whole Milk
  • 2 Eggs
  • 1 3/4 cups (440mL) pumpkin mashed, cooked
Instructions
  1. Preheat oven to 450ºF (230ºC).
  2. Blend ingredients for filling together.
  3. Line pie tin with pastry and pour in filling.
  4. Bake for 10 minutes.
  5. Reduce temperature to 350ºF (180ºC) and bake 50 minutes longer or until knife inserted in center comes out clean.
  6. Cool before serving.
Ingredients
  • 1 9 in (22 cm) Unbaked Pie Shell
  • 1/8 tsp Salt
  • 2/3 cup (170mL) Sugar
  • 1 tsp (5mL) Pastry Spice
  • 1 2/3 cups (420mL) Whole Milk
  • 2 Eggs
  • 1 3/4 cups (440mL) pumpkin mashed, cooked
Instructions
  1. Preheat oven to 450ºF (230ºC).
  2. Blend ingredients for filling together.
  3. Line pie tin with pastry and pour in filling.
  4. Bake for 10 minutes.
  5. Reduce temperature to 350ºF (180ºC) and bake 50 minutes longer or until knife inserted in center comes out clean.
  6. Cool before serving.