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Baked pumpkin gratin with rosemary and goat's cheese
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A one-pot veggie dish.
Make this in advance, then cool and freeze until needed. Thaw thoroughly before reheating at 180c for 20 minutes. Cover the top with foil if the topping starts to get too brown.
The goat’s cheese is helped by a refreshing white, but one with enough body and texture to hold its own against the pumpkin. The Loire is the perfect hunting ground for wines like this. Try La Grille Classic Barrel Fermented Chenin Blanc, Anjou, Loire, France.
Typical values per serving:
This recipe was first published in November 2010.