[Healthy_Recipes_For_Diabetic_Friends] Pumpkin-Gruyere Gratin - 11g Carbs, 1g Fiber

Pumpkin-Gruyere Gratin - 11g Carbs, 1g Fiber

1 medium sugar pumpkin, 3 1/2 to 4 lbs.
2 tablespoons chopped fresh thyme, plus 1 sprig fresh thyme for garnish
2 large garlic cloves, minced
3/4 teaspoon Aleppo pepper or other pungent ground chile pepper
1/2 teaspoon coarse sea salt or to taste
1/2 teaspoon freshly-ground white pepper or to taste
1/4 cup panko or other dry bread crumbs
1 1/2 cups grated Gruyere, divided
1 cup heavy cream
butter for baking dish

Heat the oven to 400 degrees.

Cut the pumpkin in half and remove the seeds, then peel it with a potato peeler or paring knife. Lay the cut side down and cut it into half-inch wide slices. Lay the slices flat and cut them into 1-inch pieces. Place the pumpkin in a very large mixing bowl and add the thyme, garlic, Aleppo pepper, sea salt and pepper. Toss to mix.
Add the panko and one-half cup of the Gruyere and toss again, mixing well. Pour the cream over and toss until all the ingredients are evenly coated. Butter a large gratin dish or a 13 by 9 inch baking dish. Spread the pumpkin mixture evenly in pan. Sprinkle the remaining Gruyère over the top. Bake until the pumpkin is caramelized and tender, but not mushy, and the cheese is browned, 35 to 40 minutes. Serve hot or warm, garnished with sprig of thyme.

Makes 8 to 10 servings.
Calories 195, Fat 14 g, Carbs 11 g, Sodium 184 mg, Fiber 1 g.

--
"If you don't have passion then it's just a job,"
"That's the difference between a cook and a chef. A chef never stops
thinking about food."
Chef Lynn Crawford

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