Potimarron Squash Gratin

Seasonal produce is one of the keys to eating healthily I have discovered, although sometimes it can become boring when preparing the same vegetable in the same way, over and over again.

My Mother in Law is a member of an AMAP in France which is basically a food club where local people get a seasonal fruit or vegetable basket from local producers each week. They don’t get to choose what goes in the basket but one thing that is guaranteed is that everything is organic. She often gives me some of the produce as she runs out of ways to re-invent the wheel and over the last few weeks we’ve been given a gluttony of Potimarron. I:m not quite sure of the name in English, maybe squash or pumpkin? This is what it looks like:

We’ve already eaten it in soup, roasted and as a puree, so faced with yet another one today I decided to experiment a bit and mix up a few recipes I had seen and could vaguely remember but not actuallly find.

Potimarron Gratin

Ingredients:

1 Potimarron diced (leave skin on if organic as it adds an extra nutty flavour)
3 cloves of garlic
1 tsp of curry powder
3 tbsp of ground almonds
3 tbsp of ground walnuts (optional)
1 tsp of ground nutmeg
200 ml of soya cream or other vegetable cream (if cooking dairy free
salt and pepper to taste (I used quite a lot of pepper!)

1. Preheat oven to 160 degrees celsius
2. Cut the Potimarron into cubes and leave the skin on if organic (thoroughly wash first mind!)
3. Add the Potimarron to a dish, cover with diced garlic, curry powder and seasoning.
4. Add soya cream (or other cream product) , stir and then sprinkle with the almonds and walnuts.
5. Bake at 160 degrees for approximately 1 hour. I stirred mine from time to time as my over is very strong and not very good at cooking evenly.

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