Tian Of Pumpkin

Name: Tian Of Pumpkin
Total time: 1 h 45 min
Yield: Four servings
Ingredients: 1 5-pound pumpkin, peeled, seeded and cut into 1/2-inch-thick slices; 2 leeks; 4 carrots, peeled and halved; 1 medium-size butternut squash, peeled and cut into large pieces; 1/2 teaspoon ground mace; 12 shallots, peeled and minced; 1 teaspoon olive oil; 1/4 cup Sherry vinegar; 1/2 cup red wine; 1 cup chicken broth, homemade or low-sodium canned; 1/2 cup fresh thyme leaves; 1/2 teaspoon salt; 1 teaspoon freshly ground pepper

By Molly O'Neill

Total Time: 1 hour 45 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; The Great Pumpkin

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Ingredients

Yield:Four servings

15-pound pumpkin, peeled, seeded and cut into ½-inch-thick slices
2leeks
4carrots, peeled and halved
1medium-size butternut squash, peeled and cut into large pieces
½teaspoon ground mace
12shallots, peeled and minced
1teaspoon olive oil
¼cup Sherry vinegar
½cup red wine
1cup chicken broth, homemade or low-sodium canned
½cup fresh thyme leaves
½teaspoon salt
1teaspoon freshly ground pepper

Ingredient Substitution Guide

Preparation

Step 1
Preheat the oven to 375 degrees. Place the pumpkin, leeks, carrots and squash in a small roasting pan. Sprinkle the pumpkin with mace. Roast the vegetables until tender, about 45 minutes. Let cool. Cut the pumpkin, carrots and squash into thin slices. Set aside.
Step 2
Combine the shallots and olive oil in a saucepan. Cook over medium-low heat until tender, about 5 minutes. Add the vinegar, red wine and ½ cup of the chicken broth. Cook over low heat until golden brown, about 30 minutes.
Step 3
Cover the bottom of an oval gratin dish with the shallots. Place the pumpkin, carrots and squash in alternating rows over the shallots. Sprinkle with thyme. Add the remaining chicken broth, salt and pepper. Cover with foil and bake for 25 minutes.