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Pumpkin & Cranberry Gratin

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A delightful casserole combining sweet pumpkin and tart cranberries, topped with a crispy crust, perfect for seasonal meals.

Ingredients

Scale
  • 3 cups pumpkin, peeled and cut into 1/2-inch cubes
  • 1 cup fresh or dried cranberries (if using dried, soak briefly)
  • 1 small onion, thinly sliced
  • 1/2 cup heavy cream or full-fat coconut milk (for dairy-free)
  • 1/2 cup grated sharp cheddar or Gruyère (use dairy-free cheese if needed)
  • 1/2 cup breadcrumbs or crushed crackers
  • 2 tablespoons butter or olive oil
  • 1 teaspoon cinnamon
  • Pinch of nutmeg
  • Salt and black pepper to taste
  • Fresh thyme leaves for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Toss pumpkin cubes with a tablespoon of olive oil, salt, pepper, cinnamon, and nutmeg. Spread on a baking sheet and roast for 20–25 minutes until tender.
  3. While pumpkin roasts, sauté sliced onion in butter or oil until soft and slightly caramelized (about 8 minutes). Add cranberries for the last 2 minutes to warm them.
  4. In a bowl, combine roasted pumpkin, sautéed onions, and cranberries, cream, and half the cheese. Stir gently.
  5. Transfer mixture to a buttered 9×9-inch baking dish. Smooth the top. Sprinkle remaining cheese and breadcrumbs evenly over the surface. Dot with small pieces of butter if desired.
  6. Bake for 20–25 minutes until topping is golden and filling bubbles around the edges. Let sit for 5–10 minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the oven to restore crispness.

Nutrition

Find it online: https://diyprzepisy.com/pumpkin-cranberry-gratin/

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