Butternut and corn gratin

    1 hour

    Butternut pumpkin has a sweet, intense flavour and, when roasted with bright yellow corn kernels, makes a glorious vegetable treat for autumn and winter. It is particularly good with roast chicken.

    1 person made this

    Serves: 4 

    • 1 butternut pumpkin, peeled, seeded and cut into cubes
    • 1 red onion, halved and thinly sliced
    • 1¾ cups frozen corn kernels, thawed and drained or 310 g tin corn kernels, drained
    • 1 tablespoon olive oil
    • 1 tablespoon chopped fresh thyme or rosemary
    • salt and freshly ground black pepper
    • ¼ cup grated parmesan or mature cheddar

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat the oven to 200°C. Combine the pumpkin, onion and corn in a large bowl, drizzle with the oil, sprinkle with herbs and season with salt and pepper. Toss together.
    2. Tip the vegetables into a baking dish or roasting tin that measures about 23 × 33 cm. Bake for 40 minutes, or until the pumpkin is tender, stirring halfway through.
    3. Sprinkle the cheese over the vegetables and bake for a further 5 minutes until golden. Serve immediately.

    cook's tips

    • Bake the vegetables in an oven-to-table baking dish for simplicity of serving and to save on washing-up.
    • For an unusual pasta dish, bake the vegetables as in step 2, then stir them into a pan of tomato pasta sauce and heat through. Toss with freshly cooked pasta and sprinkle with parmesan.

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    Something else. Add fresh Corainder  -  23 Jun 2010