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Pumpkin Gratin with Sun-Dried Tomatoes

Sun-dried tomatoes are great with pumpkin, since their bright acidity cuts the richness of the squash. This is not as unusual a pairing as you might think; though pumpkin conjures up images of Pilgrims in New England, it is a very popular ingredient in Southern France and Northern Italy. This dish tastes best with a good, smoky bacon, like the applewood smoked bacon that we sell at the store. Serves 6

SKU 1363-recipe


  • whole 3-pound pumpkin
  • salt and pepper to taste
  • 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
  • ⅓ cup plus 2 tablespoons finely grated Gruyére or Italian fontina
  • ¼ 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 the 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 ⅓ 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 ½ cup of minced sun-dried tomatoes over the gratin portions.