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Provencal pumpkin tian

Provencal pumpkin tian

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  • Preparation and cooking time
    • Cook:
  • Easy
  • Serves 6 as a side dish

A creamy starter or side dish for 6 people – it works really well with roast meats and chicken

  • Vegetarian
Nutrition: per serving
low insalt0.41g


  • 750g seeded pumpkin (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


  • STEP 1

    Preheat the oven to 200C/fan 180C/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.

  • STEP 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.

  • STEP 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.

  • STEP 4

    Mix the white sauce with the pumpkin and the egg, and beat well. Pour into a well-buttered small ceramic baking dish. Sprinkle over the cheese and almonds and bake for 40 minutes, or until slightly firm and golden on top.

Goes well with

Recipe from Good Food magazine, November 2003

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