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Pumpkin Gratin with Sun-Dried Tomatoes
Sun-dried tomatoes are great with pumpkin

Whole 3 pound pumpkin
2 ounces smoked bacon, finely diced
1 large red onion, minced
1 cup finely minced sun-dried tomatoes(use oil-marinated type)
1 teaspoon fresh thyme leaves
2 large eggs, lightly beaten
3 tablespoons heavy cream
1/3 cup plus 2 tablespoons finely grated Gruyere or Italian fontina
1/4 cup coarse fresh white bread crumbs

1.  Remove the flesh from the inside of the pumpkin, discard the seeds, and cut flesh into thin slices, about 2 inches by 2 inches.  Cook the pumpkin slices in a large kettle of boiling salted water until just tender, about 10 minutes.  Drain the pumpkin in a colander and transfer to a bowl.  Season well with salt and pepper.
2.  Preheat oven to 375°.
3.  Cook the bacon in a large skillet over moderate heat, stirring frequently, until it begins to crisp.  Remove the bacon with a slotted spoon to paper towels to drain.  Stir in the onion and cook, stirring frequently, until softened, about 5 minutes.  Remove the skillet from the heat and stir in half of the sun-dried tomatoes and thyme; let cool slightly.
4.  Stir the onion mixture, cooked bacon, eggs, cream, and 2 tablespoons of the cheese into the pumpkin and season with salt and pepper.  Place mixture in a 9 inch gratin dish, smoothing the top.  Sprinkle with remaining 1/3 cup cheese and bread crumbs, and bake until nicely browned, about 30 minutes.  Let stand for 5 minutes before serving.
5.  Divide among 6 plates, and strew the remaining 1/2 cup of minced sun-dried tomatoes over the gratin portions.

Sun-dried tomatoes are great with pumpkin, since their bright acidity cuts the richness of the squash. Serves 6