- 4 cups (1/2-inch) peeled and cubed pumpkin
- 2 cups peeled and finely chopped pear
- 1 teaspoon grated orange rind
- 1/2 cup fresh-squeezed orange juice
- 3 tablespoons sweetened dried cranberries*
- 2 tablespoons vegan brown sugar
- 1 teaspoon peeled and grated fresh ginger
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Cooking spray
- 2 (1-ounce) slices white bread
- 1/2 cup shredded Daiya cheddar
- 1 tablespoon melted vegan butter
2. Combine the pumpkin in a bowl with the pear, orange rind, orange juice, cranberries, brown sugar, ginger, salt, and black pepper.
3. Spoon the mixture into an 11x7-inch baking dish coated with cooking spray, then cover and bake at 400 degrees for 20 minutes.
4. Meanwhile, place the bread slices in a food processor and pulse about 10 times - coarse crumbs should measure about 1 cup. Combine the breadcrumbs in a bowl with the cheddar and butter.
5. Uncover the gratin and sprinkle with the breadcrumb mixture. Bake for an additional 10 minutes, until golden brown on top.
*I recommend apple juice-sweetened dried cranberries rather than those sweetened with sugar. You'll avoid any potentially bone-char filtered sugar that way.
6 servings (1 cup), Calories 147
Pumpkin + pear = amazing, an unexpected and perfect combination of this tender winter squash and the slightly grainy cooked pear. This gratin was a delight in every bite, from the sweet elements (orange juice, dried cranberries) to the savory ones (cheddar, breadcrumbs). Perfect.