Provencal pumpkin tian

A creamy starter or side dish for 6 people – it works really well with roast meats and chicken

  • Cook:40 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 177
  • fat 13g
  • saturates 6g
  • carbs 8g
  • sugars 0g
  • fibre 1g
  • protein 8g
  • salt 0.41g


  • 750g seeded pumpkins (weight with skin but without seeds and fibres)
  • pinch of grated nutmeg
  • 1 medium onion, roughly chopped
  • 25g vegetable oil
  • 1 tbsp plain flour
  • 250ml milk
  • 1 medium egg, lightly beaten
  • 85g Gruyère cheese, grated
  • handful of flaked almonds


  1. Preheat the oven to fan 180C/conventional 200C/ gas 6. Peel the pumpkin and cut the flesh into smallish pieces. Put it in a pan with about 6 tbsp water. Put the lid on and steam for 15-20 minutes until very soft.

  2. Mash with a masher or fork, season and add the nutmeg. If it is watery, return to the heat and cook for 1-2 minutes, stirring occasionally, until most of the liquid has evaporated.

  3. While the pumpkin is steaming, fry the onion in a medium-sized saucepan in the butter and oil for about 10 minutes, until softened but not brown. Add the flour and cook, stirring, for 1 minute. Gradually pour in the milk, a little at a time, stirring all the time to prevent lumps from forming, and cook over a low heat until the sauce thickens.

  4. Mix the white sauce with the pumpkin and the egg, and beat well. Pour into a wellbuttered small ceramic baking dish. Sprinkle over the cheese and almonds and bake for 40 minutes, or until slightly firm and golden on top.

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