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    Baked pumpkin gratin with rosemary and goat's cheese

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    Baked pumpkin gratin with rosemary and goat's cheese

    A one-pot veggie dish.

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 1 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 4


    • 900g Waitrose Small Pumpkin, peeled, deseeded and cubed (or 1 large butternut squash)
    • 2 cloves garlic, roughly chopped
    • 2 tbsp fresh rosemary, chopped
    • 1 tsp cumin seeds
    • 300ml vegetable stock (or white wine)
    • 150ml essential Waitrose Single Cream
    • 25g pumpkin seeds
    • 25g white breadcrumbs
    • 50g mild goat’s cheese, grated


    1. Preheat the oven to 180c, gas mark 4. Place the pumpkin or squash in a shallow 2-litre ovenproof dish or roasting tin. Scatter over the garlic, rosemary, cumin and seasoning. Pour in the stock and bake for 40–45 minutes until the squash is almost tender.
    2. Increase the oven temperature to 200c, gas mark 6. Pour the cream over the pumpkin and scatter with the pumpkin seeds, breadcrumbs and goat’s cheese. Return to the oven for a further 12–15 minutes until the top is bubbling and golden. Serve with a green salad and crusty bread.

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    Cook's tips

    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.

    Drinks recommendation

    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.


    Average user rating

    4 stars