experiencelifemag.com

Print › | Back ›

Pumpkin Gratin With Pistachios

Serves eight

3 cups cooked pumpkin or squash (butternut is a good choice), still hot
About 1/2 cup chicken stock
2 tbs. best-quality pistachio, hazelnut or walnut oil
1/2 tsp. fine sea salt
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup whole, salted pistachio nuts, coarsely chopped

Preheat the broiler. In a food processor or blender, combine the squash, stock, oil and salt, and puree them. Taste for seasoning. Transfer the puree to a gratin dish, smoothing out with the back of a spoon. Sprinkle with cheese. Sprinkle with pistachio nuts. Place under the broiler just until the cheese is melted and the nuts are toasted - two to three minutes.

Per serving: Calories 132; Fat 9 g; Protein 5 g;
Carbohydrates 10 g

Recipe excerpted from Vegetable Harvest: Vegetables at the Center of the Plate by Patricia Wells (William Morrow Cookbooks, 2007).