Provencal pumpkin tian

• seeded pumpkin750g g

  (weight with skin but without seeds and fibres)

• grated nutmeg↗pinch of
• onion↗1 medium

  roughly chopped

• vegetable oil↗25g g
• plain flour↗1 tbsp tbsp
• milk↗250ml ml
• egg↗1 medium

  lightly beaten

• gruyère↗85g g

  cheese, grated

• almonds↗handful of flaked

  handful of flaked

Step-by-step instructions

1. 1

   Preheat the oven to 200C/fan 180C/gas 6. Peel the pumpkin and cut the flesh into smallish pieces. Put it in a pan with about 6 tbsp water. Put the lid on and steam for 15-20 minutes until very soft.

2. 2

   Mash with a masher or fork, season and add the nutmeg. If it is watery, return to the heat and cook for 1-2 minutes, stirring occasionally, until most of the liquid has evaporated.

3. 3

   While the pumpkin is steaming, fry the onion in a medium-sized saucepan in the butter and oil for about 10 minutes, until softened but not brown. Add the flour and cook, stirring, for 1 minute. Gradually pour in the milk, a little at a time, stirring all the time to prevent lumps from forming, and cook over a low heat until the sauce thickens.

4. 4

   Mix the white sauce with the pumpkin and the egg, and beat well. Pour into a well-buttered small ceramic baking dish. Sprinkle over the cheese and almonds and bake for 40 minutes, or until slightly firm and golden on top.