Pumpkin Gratin
Inés
Try this creamy sautéed pumpkin gratin with Inés® toasted peanut oil, which will give it a delicious touch. To top it off, the combination of EVA® hydroponic spinach, manchego cheese, goat cheese, and parmesan cheese is simply irresistible. Additionally,
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 cups Eva® Hydroponic Spinach
  • 2 tablespoons Inés® roasted peanut oil
  • 1 teaspoon garlic, finely chopped
  • 1/4 cups onion, finely chopped
  • 3 cups pumpkin, sliced
  • salt
  • pepper
  • 5 eggs
  • 1 cup whipping cream
  • 1 cup milk
  • 2 cups Manchego cheese, grated
  • 1 cup goat cheese, crumbled
  • 1 cup Parmesan cheese, grated
  • 1 teaspoon garlic powder
  • 1 teaspoon nutmeg
  • salt
  • pepper
  • chives, finely chopped, for garnish
Preparation
20 mins
25 mins
Low
  • Cut the EVA® hydroponic spinach into thin strips and set aside.
  • Heat the Inés® toasted peanut oil in a skillet over medium heat, add the garlic and onion, and cook for 2 minutes. Then, add the spinach and pumpkin, season with salt and pepper, and cook for 2 more minutes. Remove from heat and set aside.
  • Add the egg, heavy cream, milk, manchego cheese, goat cheese, parmesan cheese, garlic powder, nutmeg, salt, and pepper to a bowl. Mix with a whisk and when all the ingredients are well combined, add the pumpkin with spinach and fold in with a spatula. Place the mixture in a baking dish and bake at 180 °C for 30 minutes.
  • Remove the pumpkin gratin from the oven when it is golden and serve in the same baking dish. Garnish with chopped chives and enjoy hot.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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