From the kitchen at Nostalgia Farms
This makes a great side dish served with a grilled pork chop or chicken breast.
Ingredients
1 small (about 2 pounds) pie pumpkin or butternut squash
2 medium potatoes
½ cup olive oil, divided
½ cup fresh breadcrumbs
1 onion, chopped fine
½ cup grated Gruyere or Swiss cheese
1 tablespoon chopped sage
2 tablespoon chopped parsley
1 egg beaten
Salt and pepper to taste
Directions
1. Preheat oven to 375, peal and chop pumpkin and potatoes ¾ inch cubes, mince onion.
2. Heat 1 tablespoon olive oil in a large skillet over med-high heat, add the breadcrumbs and taste, stirring until golden. Remove to a small bowl.
3. Add another 2 tablespoons olive oil and sauté the onion until tender, add pumpkin and potato cubes, lower the heat, and gently sauté until just tender, about 15 minutes.
4. In a large bowl combine the cheese, parsley, sage, egg, salt and pepper. Mix in onion, pumpkin and potatoes.
5. Rub the inside of 9 or 10-inch casserole dish with 1 tablespoon oil.
6. Pour in the pumpkin mixture, sprinkle evenly with toasted breadcrumbs, and drizzle the rest of the olive oil on top.
7. Bake 20 minutes; serve.
