The pumpkin gratin and sage recipe proposed by chef Anna Tobias from Café Deco is a hearty side dish, suitable for winter meals or holidays. The sweet-earthy flavors of the pumpkin combine with aromatic herbs and gratinated textures, offering a subtle contrast between the fine center and the golden crust.
Ingredients
80 g unsalted butter2 tablespoons olive oil3 red onions, peeled and thinly sliced1 bunch sage, leaves picked, stems removed2 heads of endive, leaves separated and washed275 ml cooking cream (high fat content)1 kg pumpkin or Crown Prince squash, onion squash or butternut squash75 g Parmesan cheese, finely grated
Main Ingredients The recipe is based on pumpkin cut into pieces, fresh sage, onion and a creamy mixture that bakes until the top layer becomes browned and crispy. Parmesan cheese or other salty cheeses add depth of flavor, while butter and olive oil help achieve a rich and juicy texture.
