Gratinéed pumpkin cake with spinaches

Difficulty: ★☆☆


  • 500 gr. Pumpkin.
  • 300 gr. Fresh spinaches.
  • 200 gr. Grated cheese, (Emmental, Cheddar, Havarti).
  • 300 ml. Cream18% fat.
  • 100 gr. Peeled pumpkin seeds.
  • Salt.
  • White pepper.
  • Thyme.
  • Oregano.
  • Mild olive oil 0,4º.
  • Butter.

Category: First course


Wash the spinach and let them drain. Peel the pumpkin, cut it into of 1/2 cm. slices and season. Place the pumpkin on an oven-resistant platter, dress with a bit of olive oil , rosemary , thyme to taste and cover with the cream. Bake it to 160° C for 10 min.
Meanwhile, sauté the pumpkin seeds in a Magefesa Nonstick Skillet with a few drops of olive oil. When brown, add the spinaches and sauté for a couple of minutes and season. After baking time has finished, check the cooking of the pumpkin, it should be al dente, incorporate spinaches and cover with grated cheese. Bake it  to 180 º C for 10 or 12 min. If we see that the cheese top layer is too much gratiné, it may be covered with foil.
Depending on the variety of the chosen pumpkin, more or less cream may be required for baking. We may start by covering the pumpkin and, if necessary, a bit more cream may be added when we incorporate the spinach.

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