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