Name: Provencal pumpkin tian
Cook time: 40 min
Total time: 1 h 30 min
Yield: Serves 6 as a side dish
Cuisine: French
Ingredients: 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

Home
Recipes
Provencal pumpkin tian

Provencal pumpkin tian

Claudia Roden

Save recipe

Serves 6 as a side dish

Easy

Cook: 40 mins

A star rating of 3 out of 5.1 ratingRate

loading...

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

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Roast chicken with grappa

A star rating of 5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal177
fat13g
saturates6g
carbs8g
sugars0g
fibre1g
protein8g
salt0.41g

low

Method

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.

Recipe from Good Food magazine, November 2003

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3 out of 5.1 rating

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now