Pumpkin Gratin With Caramelized Onions

Steam or microwave pumpkin until it is just tender, about 5 minutes in a steamer or 2 minutes in a microwave. Sprinkle with 1/4 tsp. salt and pepper to taste and set aside.

Heat oil and butter in a large skillet over medium-high heat. Add onions and pancetta and cook for 2 to 3 minutes until soft. Season with thyme, remaining 1/4 tsp. salt and more pepper to taste.

Reduce heat to medium and continue cooking, stirring occasionally, until onions wilt and begin to brown and caramelize and pancetta becomes crisp, about 5 to 10 minutes.

Grease a low-sided, 1-qt. gratin or casserole dish with butter. Arrange half of the pumpkin slices in overlapping rows in dish. Spread onions and pancetta evenly over pumpkin. Sprinkle with 1 1/4 cups cheese and top with another layer of pumpkin slices.

Stir nutmeg into half-and-half and pour over vegetables. Mix remaining cheese with bread crumbs and sprinkle over top.

Bake in a preheated 375 degrees F oven for 35 to 45 minutes or until pumpkin is easily pierced with a fork and top is lightly browned and bubbly around the edges. Serve hot.

Recipe Source: "Pumpkin: A Super Food for All 12 Months of the Year"