The light oven baked pumpkin gratin is a typical autumn side dish.
The breadcrumb, made with whole wheat breadcrumbs and a bit of grated cheese, makes the pumpkin slightly crispy on the outside and soft inside.
Tasty and light, it melts in your mouth!
Don’t forget to consider the breading in the total carbohydrate count of your meal.
I love it.
PUMPKIN AND DIABETES
Pumpkin glycemic index: all types of pumpkin GI 75.
Besides the glycemic index it’s important to consider the glycemic load which is determined by the amount of food consumed.
Pumpkin has a high glycemic index but a low glycemic load.
Can people with diabetes eat pumpkin?
Yes, people with diabetes can eat pumpkin! – follow your dietary plan, ours includes it.
In cases of hyperglycemia, prediabetes, and diabetes, pumpkin can be consumed without exceeding portions.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
Ingredients
- pumpkin (flesh)
- to taste breadcrumbs (or whole wheat breadcrumbs)
- 1 tbsp cheese (grated: Grana or Parmesan)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- to taste chopped parsley (or other aromatic herb)
- 1 drizzle extra virgin olive oil (raw)
Suggested Tools
- Knife
- Cutting Board
- Baking Tray 10×11.5 in
- Parchment Paper
Preparation
Wash the pumpkin.
Cut it into slices not too thick and remove the skin [optional].
Pumpkin skin is edible – except ornamental varieties – and rich in fiber.
You can also remove the skin after cooking.
In a plate, pour:
– breadcrumbs or whole wheat breadcrumbs;
– grated cheese;
– salt;
– pepper;
– chopped parsley or other aromatic herb;
and mix.Line a baking tray – wide, the breaded pumpkin slices should not overlap – with a sheet of parchment paper.
Bread the pumpkin slices on both sides: pass them in the breading pressing to adhere well, even on the sides.
Not much will adhere, so distribute the remaining breading over the pumpkin slices.Alternatively
Place the pumpkin slices on the baking tray.
Distribute over the pumpkin slices:
– chopped parsley or other aromatic herb;
– breadcrumbs or whole wheat breadcrumbs;
– grated cheese;
– salt;
– pepper.Preheat the oven.
Bake in a fan oven at 356°F for 20 minutes until golden.For a crunchier and more golden gratin: remove a couple of minutes earlier, spray or drizzle with a little extra virgin olive oil and complete the cooking.
Plate.
Grind a little more pepper, add chopped parsley or other aromatic herb, and drizzle with a little extra virgin olive oil.Your light oven baked pumpkin gratin is ready.
Enjoy your meal!
Storage, Tips, and Variations
The cooked gratin can be stored in the fridge in an airtight container for 2-3 days.
Heat it in a hot oven for a few minutes to restore crispiness.
For a lactose-free version, you can use naturally lactose-free aged cheese.
For a vegan version, you can use plant-based cheese.
You can use gluten-free breadcrumbs for a gluten-free version.
You can omit the cheese.
You can flavor the breading with spices and herbs to taste, try it with rosemary or sage.
For an even more fragrant breading, you can add grated lemon zest.
FAQ (Questions and Answers)
Can people with diabetes eat pumpkin?
PUMPKIN AND DIABETES
Pumpkin glycemic index: all types of pumpkin GI 75.
Besides the glycemic index it’s important to consider the glycemic load which is determined by the amount of food consumed.
Pumpkin has a high glycemic index but a low glycemic load.
Can people with diabetes eat pumpkin?
Yes, people with diabetes can eat pumpkin! – follow your dietary plan, ours includes it.
In cases of hyperglycemia, prediabetes, and diabetes, pumpkin can be consumed without exceeding portions.Can I cook the pumpkin gratin in an air fryer?
Yes.
Follow the instructions – program, temperature, and times – indicated in your appliance’s user manual.
Check the degree of cooking from time to time.
In general, with an air fryer, the cooking times are reduced:
– in a fan oven at 356°F for 20 minutes;
– in an air fryer at 320°F for 16 minutes.
