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West Indian Pumpkin Gratin |
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Serves: 6 Print this RecipeCARIBBEAN This recipe is one of my favorite ways to prepare pumpkin. It is especially good served with Jamaican Jerk Pork, Buccaneer Chicken, or Bahamian Grilled Chicken, or just about any grilled dish from the Caribbean. It does require using your grill twice, however, first to cook the pumpkin, then to grill the gratin. For this reason, you may wish to prepare the pumpkin on the weekend (when you have plenty of time) and grill the gratin just before serving. This gives an added benefit, too. If bad weather should prevent you from grilling the following day, you can always finish the gratin in the oven. I guarantee the extra grilling is worth the effort-this is one of the tastiest gratins ever! The traditional pumpkin for this recipe is calabaza, a dense, heavy, dark orange squash with an intense pumpkiny flavor. Calabaza is sold in halves or pieces. The closest squash in North America would be a butternut. 1 piece calabaza (about 2 pounds) or 2 medium butternut squash 2 cloves garlic 3 tablespoons butter, unsalted, chilled, cut into 1/4-inch pieces, plus additional for greasing the gratin dish 1 cup cream, heavy Salt and freshly ground black pepper, to taste Nutmeg, freshly grated, to taste 1 cup parmesan cheese, freshly grated 3 tablespoons bread crumbs, fresh, toasted 1. Set up the grill for indirect grilling and preheat to medium. 2. Scoop the seeds out of the calabaza (or halve and seed the butternut squash) and wrap it loosely in aluminum foil. 3. When ready to cook, place the calabaza on the grill in the center, away from the heat. Cover the grill and cook until the calabaza is very tender, about 1 hour. Remove the calabaza, open the foil (being careful of the escaping steam), and let cool to room temperature. 4. Trim the skin off the calabaza and cut the flesh into 1/4-inch-thick slices. Mince one of the garlic cloves and set aside. Cut the remaining garlic clove in half and rub a 10-inch gratin dish with it; lightly butter the dish. Arrange one-fourth of the calabaza in a layer in the bottom of the dish. Pour one-third of the cream on top, and sprinkle with salt, pepper, nutmeg, one-third of the minced garlic and cheese, and some of the butter pieces. Add another layer of calabaza and top with half the remaining cream, the salt, pepper, nutmeg, half the garlic and cheese, and butter (save a little butter for the top). Continue in this fashion to make another complete layer. Top with the remaining calabaza, sprinkle the bread crumbs over the gratin, and dot with the remaining butter. The recipe can be prepared ahead to this stage. If making ahead, cover loosely with plastic wrap and refrigerate until ready to grill. 5. When ready to cook, place the gratin on the hot grate in the center, away from the heat. Cover and cook until the gratin is crusty and brown, 20 to 30 minutes. Serve immediately. If finishing the dish the next day, you’ll have to set up the grill for indirect grilling again and preheat to high. If making and serving the gratin on the same day, you’ll need to add 10 to 12 fresh coals per side to bring the grill heat up to high. Serves 6 to 8 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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