Gratin of Pumpkin and Leeks


1 pumpkin (about 4 lbs.), peeled, seeded, and cut into ½  inch chunks
2 leeks, slit horizontally, trimmed, washed, and cut into 2 inch chunks
4 carrots, peeled and cut into ½ inch chunks
3 small onions, cut into ½ inch chunks
4 tbsp. olive oil
½ tsp. freshly ground nutmeg
2 tbsp. chopped fresh rosemary
Salt and freshly ground pepper to taste
¼ c. white wine or chicken stock
¼ c. grated Parmesan cheese
½ c. toasted bread crumbs
4 tbsp. butter

Put the pumpkin, leeks, carrots, and onions into a large roasting pan; drizzle with the oil and sprinkle with the nutmeg.  Roast the vegetables in a preheated 375° oven for 30-40 minutes, or until tender.

Add the rosemary, salt and pepper, and the wine to the pan and gently toss together.  Sprinkle the vegetables with the Parmesan cheese and bread crumbs, then dot with butter.  Bake in a 350° oven for about 20 minute or until the cheese is melted, the bread crumbs are browned, and the vegetables are very soft.

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