2 pounds pumpkin
2 tablespoon olive oil
1/2 cup long grain rice
spring of thyme
2 tablespoons bread crumbs
handful of flat leaf parsley, chopped
3 tablespoons sour cream or creme fraiche
1/4 cup grated Gruyere (about 3 oz.)
salt and pepper to taste
Butter a large baking dish.
Peel and seed pumpkin and cut into small cubes. Put in a large saucepan with 2 tablespoons of the oil, a pinch of salt, and 1 cup water. Cook over low heat, stirring often and adding more water as necessary until soft, about 20 – 30 minutes.
Meanwhile, put the rice and thre remaining 1 tablespoon oil in another saucepan and cook over medium heat, stirring to coat the grains. Add 1 cup water, a pinch of salt, and thyme and bring to a boil. Cover and simmer until almost tneder, about 10 mnites, then drain and discard the thyme.
Mix bread crumbs with parsley and a pinch of salt.
Squash the cooked pumbkin into a course puree with a wooden spoon. Stir in the rice and sour cream. Taste: the topping and cheese will add flavor, but the pumpkin should be seasoned with salt and pepper as well.
Sproon pumpkin mixture into the prepared baking dish, spreading evenly. Sprinkle the cheese in a thin layer over the top, then follow with a layer of bread crumbs. Bake at 400 until browned, about 20 -30 minutes.