Pumpkin Panade Recipe

Posted by
Rate It!
Pumpkin Panade
Add your photo!
Ingredients
15
Count
Nutrition
975
Calories
Total time
65
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. RECIPE OVERVIEW & NOTE: Per Chef Schwartz: The recipe is not fussy: First, stew the onions with the pumpkin (or butternut squash) until they are soft and sweet and the pumpkin is almost cooked through. The onions should be well seasoned and flavorful when taken off the heat. Next, bring the cream and stock to a simmer and slowly whisk them into a bowl with the beaten egg yolks. Then, mix it all together—bread, herbs, cheese, cream, vegetables—and pack it into ramekins. Top with pecorino (Parmesan will work, too) and bake until the centers are nearly semi-firm. Before serving, slide the panades under the broiler for a few minutes; the pecorino should brown and bubble and form a crackly crust. When tapped with a spoon, the topping will give way to sweet pumpkin, caramelized onions and melted fontina, all suspended in a pillow of warm bread.
  2. Heat oven to 325 degrees.
  3. Using 1/2 tablespoon butter, grease 4 ramekins and the dull side of 4 pieces of aluminum foil cut to cover ramekins.
  4. Set sauté pan over medium heat. Swirl in oil and remaining butter. Add onions and a pinch salt. Cook, covered, until translucent, about 3 minutes.
  5. Add garlic, pumpkin and a pinch salt. Cook, covered, for 4 minutes.
  6. Uncover and cook until onions are lightly colored and pumpkin is tender, about 4 minutes more. Taste and season with salt and pepper, as needed. Discard garlic.
  7. While pumpkin cooks, toss bread, parsley, thyme and fontina in a large bowl. Stir in cooked pumpkin mixture.
  8. Return pan, without cleaning it, to medium heat. Add stock and cream or milk. While heating, whisk yolks in a small bowl. Once liquid is hot but not boiling, whisk it gradually into yolks (do not add too quickly or eggs will scramble). Pour liquid over bread mixture and toss to combine. Let rest a few minutes so most of the liquid is absorbed.
  9. Pack mixture into ramekins and top with pecorino. Cover with foil, buttered-side down.
  10. Bake, on center rack, until panades are semi-firm at their centers, about 15 minutes. Remove panades from oven and discard foil. Turn on broiler.
  11. Broil until pecorino melts and browns in spots, 3-5 minutes.
  12. Serve as a side dish or as a main course with side salad.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 974.53 Kcal (4080 kJ)
Calories from fat 258.42 Kcal
% Daily Value*
Total Fat 28.71g 44%
Cholesterol 134.18mg 45%
Sodium 10548.31mg 440%
Potassium 595.85mg 13%
Total Carbs 140.11g 47%
Sugars 8.48g 34%
Dietary Fiber 7.81g 31%
Protein 31.22g 62%
Vitamin C 16.9mg 28%
Vitamin A 1.3mg 43%
Iron 8.1mg 45%
Calcium 358.5mg 36%
Amount Per 100 g
Calories 217.5 Kcal (911 kJ)
Calories from fat 57.67 Kcal
% Daily Value*
Total Fat 6.41g 44%
Cholesterol 29.95mg 45%
Sodium 2354.19mg 440%
Potassium 132.98mg 13%
Total Carbs 31.27g 47%
Sugars 1.89g 34%
Dietary Fiber 1.74g 31%
Protein 6.97g 62%
Vitamin C 3.8mg 28%
Vitamin A 0.3mg 43%
Iron 1.8mg 45%
Calcium 80mg 36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

Recipe Tags

Weightwatchers Points

  • 21.1
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top