- 750g seeded pumpkin (weight with skin but without seeds and fibres)
Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…
- pinch of grated nutmeg
One of the most useful of spices for both sweet and savoury…
- 1 medium onion, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 25g vegetable oil
- 1 tbsp plain flour
- 250ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 1 medium egg, lightly beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 85g gruyère cheese, grated
Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
- handful of flaked almonds
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
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.
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.
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.
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.