Pumpkin Gratin with Pistachios and Pistachio Oil

Page 202

Cuisine: French | Course Type: Sides

(1 review)

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Recipe Review

I used a mixture of freshly-roasted pumpkin and Hubbard squash, and I substituted walnuts and walnut oil for the pistachios. I used homemade turkey stock, and added 3/4 teaspoon of dried thyme. This was good, and a couple of people liked it a lot. I found the texture a little too smooth and thin--it might as well have been served as a soup. Next time, if I make it again, I will reduce the stock to 1/4 cup, or even less, and keep it firmer. The taste was very good, but the bit of thyme I added gave it some depth. Fresh thyme would have been better to use if I'd had it. If we could award half stars, I'd give this one 3 1/2.

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