Lyonnaise Pumpkin Sformato

Ingredients

In the original Italian version, the Sformato di Zucca is typically flavored with Parmesan cheese and nutmeg. However, in this Lyonnaise adaptation, Gruyère cheese is used instead to add a distinct nutty flavor that complements the pumpkin beautifully. Additionally, sautéed onions are incorporated to enhance the savory profile of the dish, which is a characteristic element of Lyonnaise cuisine. We alse have the original recipe for Sformato di zucca, so you can check it out.

• 500g (1.1 lb) pumpkin, roasted and mashed 500g (1.1 lb) pumpkin, roasted and mashed
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 4 eggs 4 eggs
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• 100g (3.5 oz) Gruyère cheese, grated 100g (3.5 oz) Gruyère cheese, grated
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons breadcrumbs 2 tablespoons breadcrumbs

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 14g, 6g
• Protein: 12g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a pan, melt the butter over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   In a large bowl, combine the roasted and mashed pumpkin, sautéed onion, eggs, heavy cream, grated Gruyère cheese, nutmeg, salt, and pepper. Mix well until all the ingredients are fully incorporated.
4. 4.
   Grease a baking dish and pour the pumpkin mixture into it. Sprinkle breadcrumbs evenly over the top.
5. 5.
   Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the sformato is set and golden on top.
6. 6.
   Remove from the oven and let it cool for a few minutes before serving.
7. 7.
   Slice the Lyonnaise Pumpkin Sformato into portions and serve warm.

Treat your ingredients with care...

• Pumpkin — Make sure to roast the pumpkin until it is tender and easily mashable. This will enhance its natural sweetness and contribute to the smooth texture of the sformato.
• Gruyère cheese — Opt for a high-quality Gruyère cheese with a rich and nutty flavor. Grating it yourself ensures the best taste and meltability.

Tips & Tricks

• For a twist, add a handful of chopped fresh herbs such as parsley or thyme to the pumpkin mixture before baking.
• Serve the sformato with a dollop of crème fraîche or a drizzle of balsamic reduction for an extra touch of flavor.
• If you prefer a more pronounced onion flavor, caramelize the onions before adding them to the pumpkin mixture.
• Experiment with different types of winter squash or pumpkin varieties to create unique flavor profiles.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in the oven for a few minutes to regain the desired texture.

Serving advice

Serve the Lyonnaise Pumpkin Sformato as a main course accompanied by a fresh green salad dressed with a light vinaigrette. The sformato can also be served as a side dish alongside roasted meats or poultry.

Presentation advice

To enhance the visual appeal, garnish the sformato with a sprinkle of fresh herbs, such as chopped chives or parsley, before serving. Serve it in individual ramekins or slice it into wedges for an elegant presentation.