Pumpkin Au Gratin

serves 6

40g butter or ghee, or coconut oil
1 large red onion, finely chopped
1 2.5cm piece ginger, crushed, grated or finely chopped
2 garlic cloves, crushed
3-4 lb butternut or kent pumpkin, roughly chopped into small chunks
1 small handful parsley, finely chopped, plus extra to serve
4 thyme sprigs
4 spring onion, green part only, roughly chopped
1/2 tsp salt or to taste
1 cup chicken or vegetable stock
2 cups grated cheese of your choice or 1 cup nutritional yeast

Heat butter in a large heavy based saucepan over medium heat. Fry the onion for 6-7 mins, until well softened and golden. Add the ginger, garlic, pumpkin, parsley, thyme, spring onion, salt and stock

reduce the heat to medium low and cook, covered for 15-25 mins, stirring every 5-8 mins, until the pumpkin is well cooked. The last time you stir, leave the lid off until most of the liquid evaporates.

Preheat the oven to 350F

Remove the pumpkin from the heat and mash it roughly into a very chunky mash rather than a puree. Transfer to a 20 by 30cm baking dish and scatter grated cheese over top

bake until golden brown, garnish with extra parsley

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