Sunday, February 17, 2013
Baked Pumpkin Gratin with Rosemary and Goats Cheese
Recipe from Waitrose here http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/b/baked_pumpkin_gratin_with_rosemary_and_goat_s_cheese.html. I substituted a teaspoon of paprika rather than cumin seeds and garnished with dried chilli strands. I used a soft goats cheese and crumbled that in rather than a hard cheese I could grate. The last cooking time was nearer 20 minutes for me. And wow, the sudden wafts of melted goats cheese in that last 10 minutes ;-d
Verdict? A beautiful, very very tasty, creamy dish - I liked the squash and goats cheese and am a big fan of rosemary. I'll no doubt cook a variation of this again. But, for me, for the calorie count of this recipe, it just wasn't filling enough with a crisp green salad. As butternut squash is already a starchy carbohydrate, then I wouldn't want to add crusty bread to bulk it out as suggested. If you're having a starter or dessert as well, then with a crisp green salad it's fine (but key point even with a starter or dessert - the recipe serves 2, not 4, unless you eat it with baguette).