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What's Cookin'?

A recipe for June

Spiced pumpkin and sweet potato gratin

Serves 4 - 6
Prepare: 15 minutes
Cook: 1 hour

        I often make this satisfying bake several times over the festive period! It goes perfectly with the Christmas turkey or goose, so much so that I find all the non-veggies want it too so make a huge one for the table. And a large dish makes a great Christmas Eve supper – either with a cooked glazed gammon joint and spiced red cabbage or simply served with a salad for when everyone gets in from carol services, as it sits happily in a low oven once cooked.

        You will need:
        • 500g (1lb 2oz) pumpkin, peeled, deseeded and cubed
        • 500g (1lb 2oz) sweet potatoes, peeled and cubed
        • 2 cloves garlic, roughly chopped
        • 2 tbsp chopped fresh sage, 1 tsp ground ginger, 1 tsp ground cumin
        • 150ml (1/4 pint) vegetable stock (or white wine)
        • 150ml (1/4 pint) single cream
        • 25g (1oz) seed mix
        • 25g (1oz) white breadcrumbs
        • 50g (2oz) hard goat’s cheese, grated
        • salt and freshly ground black pepper
                  1 Preheat the oven to 180C/fan oven 170C/ gas mark 4. Place the pumpkin and sweet potato in a shallow 2litre (3pint) ovenproof dish or roasting tin. Scatter over the garlic, sage, ginger, cumin and seasoning. Pour over the stock, cover loosely with foil and bake in the oven for 40 - 45 minutes until the squash is almost tender.

                  2 Increase the oven temperature to 200C/fan oven 190C/ Gas Mark 6. Pour the cream over the vegetables and scatter with the seed mix, breadcrumbs and goat’s cheese. Return to the oven for a further 12 - 15 minutes until the top is bubbling and golden. Serve with bread and a green salad.

                  Mary Gwynn
                  Author, food writer and editor

                  This recipe is taken from from The Busy Mum’s Vegetarian Cookbook by Mary Gwynn published by Simon & Schuster