Pumpkin Gratin

Total time: 45 minutes
    This could be made with butternut squash that has been steamed and mashed.  I used fresh pumpkin that had been baked earlier this fall and frozen.  Canned pumpkin works perfectly.  It doesn't need to be puréed but it should be very soft and mashed.

 Ingredients:

• 2 cups (16oz, 480gr) pumpkin
• 1 whole egg or 2 egg whites
• 1 leek
• 1 tsp olive oil
• 1/4 cup (2oz, 60gr) Greek yogurt or plain yogurt
• 1/4 cup (1oz, 30gr) grated Parmesan cheese
• 1/2 tsp sage
• 1/2 tsp marjoram
• 1 tbs dried bread crumbs
• 1 tbs olive oil

 Instructions:

• Cook pumpkin if using fresh. 
• Thinly slice leek. 
• In medium nonstick skillet sauté leek in olive oil over medium heat until tender, about 10 minutes. 
• In medium bowl whisk eggs well. 
• Add yogurt, 2 tbs Parmesan and herbs.  Mix well. 
• Add pumpkin and leeks, mix well. 
• Spoon into a lightly oiled, glass baking dish ( I use 7" (17cm) square ). 
• Sprinkle the top with remaining cheese and bread crumbs. 
• Drizzle with remaining oil. 
• Bake at 200C (400F) for 30 minutes or until top is set and golden brown. 
• Remove and serve.