- 750g seeded pumpkin (weight with pores and skin but without seeds and fibres)
- pinch of grated nutmeg
- 1 medium onion, roughly chopped
- 25g vegetable oil
- 1 tbsp easy flour
- 250ml milk
- 1 medium egg, lightly overwhelmed
- 85g gruyère cheese, grated
- handful of flaked almonds
Preheat the oven to 200C/fan 180C/gas 6. Peel the pumpkin and decrease the flesh into smallish pieces. Set up it in a pan with about 6 tbsp water. Set up the lid on and steam for 15-20 minutes except very mushy.
Mash with a masher or fork, season and add the nutmeg. Whether it’s far watery, return to the warmth and cook dinner for 1-2 minutes, stirring as soon as shortly, except heaps of the liquid has evaporated.
While the pumpkin is steaming, fry the onion in a medium-sized saucepan in the butter and oil for roughly 10 minutes, except softened but no longer brown. Add the flour and cook dinner, stirring, for 1 minute. Gradually pour in the milk, slightly at a time, stirring the total time to forestall lumps from forming, and cook dinner over a low warmth except the sauce thickens.
Mix the white sauce with the pumpkin and the egg, and beat successfully. Pour into a successfully-buttered runt ceramic baking dish. Sprinkle over the cheese and almonds and bake for 40 minutes, or except a bit firm and golden on prime.