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Mauritian Pumpkin Gratin Recipe

Servings: 8 persons


  • 1.5-2 kg chopped pumpkin chunks butternut, jap or kent or a mix. Roughly chopped into lychee-sized chunks, no need to be precious.
  • 1 large purple onion, roughly fine chopped
  • 4 stalks spring onions, rough chopped
  • 40 g butter or ghee (or coconut oil / macadamia oil if dairy free)
  • 4 tbsp olive oil
  • 1/2 bunch parsley, fine chopped
  • 4 sprigs thyme
  • 2 cloves garlic, fine squished
  • 1 inch knob ginger, fine squished / chopped
  • 1/2 tsp salt or to taste
  • 1 cup chicken stock or water
  • 2 cups cheese (I know it sounds weird with the ginger, but trust me. It’s a Mauritian thing) OR dairy free OPTION: 1 cup Nutritional yeast flakes

What you need

  • 1 large pot with a lid (a French oven style le creuset / le chasseur type pot or a big stainless steel heavy based one)


  • Heat pot on medium stove. Fry the onion in the fats until well softened and golden, about 6-7 minutes. Then add the ginger, garlic, all the pumpkin, the chopped parsley, sprigs of thyme, spring onion and the stock into the pot and close the lid. Turn to low/medium heat and lift lid and move the pumpkin around every 5-8 mins about 3 times until it’s a bit mushy. The last time you do it leave the lid of, so that most of the liquid evaporates.
  • Now pre heat oven to 180C / 350F
  • Then mash it all roughly together once the pumpkin is well cooked – the aim is a very chunky mash, not a purée.
  • Pour or scoop into a nice gratin dish / enamel or ceramic bakeware dish
  • Scatter the yeast flakes or grated cheese over the top.
  • Bake until the cheesy top is golden brown and serve.
  • But it takes so much attention Alexx! No… Don’t be like that! This is very low key and really easy – yes you do have to check on it and stir the pumpkin to ensure even cooking… SO, I do this when I’m also cooking another meal and trying to get two meals ahead for easy planning, less time in kitchen in general mid-week. That way when you’re chopping and organising other bits, you take a little break, stir the pumpkin and then get back to what you’re doing. This is the gratin pre-topping. Look at that glorious colour would you? I want to lick the screen! I’m sorry to say I completely forgot to take a pic of her all done, so shall have to add that at a later stage?