Pumpkin-Gruyere gratin

Time 1 hour 10 minutes
Yields Serves 8 to 10
Pumpkin-Gruyere gratin
(Kirk McKoy / Los Angeles Times)

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 Gruyere 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.

Any dark, flavorful winter squash, such as buttercup, kabocha or even butternut, can be substituted for the pumpkin. Panko (Japanese bread crumbs) is available in Japanese markets.

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