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Recipe by Claudia Roden

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1. Preheat the oven to fan 180C/conventional 200C/ gas 6. Peel the pumpkin and cut the flesh into smallish pieces. Put it in a pan with about 6 tbsp water. Put the lid on and steam for 15-20 minutes until very soft.
2. Mash with a masher or fork, season and add the nutmeg. If it is watery, return to the heat and cook for 1-2 minutes, stirring occasionally, until most of the liquid has evaporated.
3. While the pumpkin is steaming, fry the onion in a medium-sized saucepan in the butter and oil for about 10 minutes, until softened but not brown. Add the flour and cook, stirring, for 1 minute. Gradually pour in the milk, a little at a time, stirring all the time to prevent lumps from forming, and cook over a low heat until the sauce thickens.
4. Mix the white sauce with the pumpkin and the egg, and beat well. Pour into a wellbuttered small ceramic baking dish. Sprinkle over the cheese and almonds and bake for 40 minutes, or until slightly firm and golden on top.

Per serving

177 kcalories, protein 8g, carbohydrate 8g, fat 13 g, saturated fat 6g, fibre 1g, salt 0.41 g

Latest comments and suggestions

• PoshPaws

  17 November 2008

  PoshPaws commented on this recipe

  I tried this to go with a roast bacon joint. Both myself (and I can usually eat most things) and my family all thought it was beyond disgusting. Mine turned out really pale (although the cheesy top browned up well enough), and had the consistency of scrambled egg. It truly tasted of nothing. The cheesy top was nice - but that was as far as it went. I can only think I did something wrong, or something was left out of the recipe!

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Ingredients

• 750g seeded pumpkins (weight with skin but without seeds and fibres)
• pinch of grated nutmeg
• 1 medium onion , roughly chopped
• 25g vegetable oil
• 1 tbsp plain flour
• 250ml milk
• 1 medium egg , lightly beaten
• 85g gruyère cheese, grated
• handful of flaked almonds

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Difficulty and servings

Serves 6 as a side dish

Preperation and cooking times

Cook 40 mins

Vegetarian

Ingredients

• 750g seeded pumpkins (weight with skin but without seeds and fibres)
• pinch of grated nutmeg
• 1 medium onion , roughly chopped
• 25g vegetable oil
• 1 tbsp plain flour
• 250ml milk
• 1 medium egg , lightly beaten
• 85g gruyère cheese, grated
• handful of flaked almonds

Per serving

177 kcalories, protein 8g, carbohydrate 8g, fat 13 g, saturated fat 6g, fibre 1g, salt 0.41 g

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