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?