A creamy baked side that feels like autumn in a dish
I’ve always loved the gentle indulgence of a pumpkin gratin. It’s not showy, but when it comes out of the oven with its golden crust and bubbling edges, it feels like a quiet promise that dinner will be good. This pumpkin and spinach gratin is my way of celebrating autumn flavours while keeping things versatile enough to sit alongside almost any main. The pumpkin turns soft and almost velvety in the oven, spinach brings a fresh, leafy note, and the cream binds it all together under a light blanket of cheese and sage.
The idea for this dish came one year when I had some extra pumpkins in the fridge. After roasting, soups, and purées, I still had a bunch of pumpkin slices staring at me from the counter. I didn’t want another roasted dish, so I reached for fresh spinach, a few sprigs of sage, and the last of the double cream in the fridge. What came out of the oven that day has been on my list of go-to pumpkin side dish recipes ever since.
Why pumpkin and spinach make such a good match
Pumpkin has a natural sweetness that benefits from something to cut through it. Spinach, when cooked, carries a mild bitterness that softens against the cream but still offers contrast. They also complement each other visually — the deep green of the spinach layered against pumpkin’s orange looks inviting before you even take the first bite. Fresh sage threads through it all, both in the sauce and scattered on top, giving a savoury perfume that makes the dish feel distinctly seasonal.
This pairing also works for texture. The pumpkin slices soften without losing their shape, while the spinach collapses into delicate ribbons. Together, they give the gratin body without making it heavy, which is exactly what I look for in a side dish that’s meant to sit next to roast meats or a fish fillet without competing for attention.
Ingredients for the pumpkin and spinach gratin
- Pumpkin – 600 g, peeled and sliced into 5 mm thick rounds
- Fresh spinach – 200 g, washed and trimmed
- Olive oil – 1 tablespoon
- Unsalted butter – 40 g
- Fresh sage leaves – 8–10, finely chopped
- Garlic – 2 cloves, minced
- Double cream – 200 ml
- Whole milk – 100 ml
- Parmesan cheese – 40 g, finely grated
- Gruyère cheese – 60 g, grated
- Sea salt – 1 teaspoon
- Black pepper – ½ teaspoon
Method: layering flavour from the start
Preheat the oven to 190°C. Lightly grease a medium baking dish with olive oil. Steam or blanch the pumpkin slices for 3–4 minutes until slightly softened but still holding their shape. Drain and set aside.
Melt the butter in a frying pan over medium heat. Add the garlic and sage, cooking until fragrant, about 1 minute. Pour in the cream and milk, season with salt and pepper, and bring just to a gentle simmer. Stir in half the Parmesan and Gruyère until melted into the sauce.
Layer half the pumpkin slices in the baking dish, followed by half the spinach. Pour over half the cream mixture. Repeat the layers with the remaining pumpkin, spinach, and cream sauce. Scatter the remaining cheeses on top.
Bake for 25–30 minutes, until the top is golden and the cream is bubbling at the edges. Let it rest for 5 minutes before serving, as this helps the layers settle and makes it easier to portion.
Wine pairings that lift the richness
A chilled Sauvignon Blanc offers bright acidity and herbal notes that complement the spinach and sage. If you prefer red, a light-bodied Pinot Noir has enough fruit to pair with the pumpkin without overwhelming it.
Beer pairings to keep it balanced
A crisp pilsner brings refreshing bitterness that cuts through the creaminess. For a softer pairing, try a Belgian-style blonde ale — its gentle maltiness mirrors the pumpkin’s sweetness.
Frequently asked questions
Can I use frozen spinach?
Yes, thaw it first and squeeze out excess moisture to avoid watering down the gratin. The best is to use fresh spinach
Can I make it ahead?
You can assemble the gratin a day ahead, keep it covered in the fridge, and bake just before serving.
Can I make it lighter?
Swap the double cream for single cream and reduce the cheese by a third.
Tips for success
Don’t overcook the pumpkin before baking, you want it slightly firm so it doesn’t turn mushy. Use freshly grated cheese for the best melt and flavour. Taste the sauce before layering to ensure it’s seasoned well, as the vegetables will absorb some of the seasoning.
Storage and reheating
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C until warmed through, or in the microwave for individual portions.
Pumpkin and Spinach Gratin with Fresh Sage
Ingredients
- 600 g Pumpkin peeled and sliced into 5 mm thick rounds
- 200 g Spinach fresh, washed and trimmed
- 1 tbsp Olive oil extra virgin
- 40 g Butter unsalted
- 10 leaves Fresh sage finely chopped
- 2 cloves Garlic minced
- 200 ml Double cream
- 100 ml Whole milk
- 40 g Parmesan Cheese finely grated
- 60 g Gruyère grated
- 1 tsp Sea salt
- ½ tsp Black pepper freshly ground
Instructions
- Preheat the oven to 190°C. Lightly grease a medium baking dish with olive oil. Steam or blanch the pumpkin slices for 3–4 minutes until slightly softened but still holding their shape. Drain and set aside.
- Melt the butter in a frying pan over medium heat. Add the garlic and sage, cooking until fragrant, about 1 minute. Pour in the cream and milk, season with salt and pepper, and bring just to a gentle simmer. Stir in half the Parmesan and Gruyère until melted into the sauce.
- Layer half the pumpkin slices in the baking dish, followed by half the spinach. Pour over half the cream mixture. Repeat the layers with the remaining pumpkin, spinach, and cream sauce. Scatter the remaining cheeses on top.
- Bake for 25–30 minutes, until the top is golden and the cream is bubbling at the edges. Let it rest for 5 minutes before serving, as this helps the layers settle and makes it easier to portion.
Nutrition
Try some other flavours
If you loved the way sage works here, you might be drawn to other recipes that also celebrate herbs with pumpkin. The roasted pumpkin with sage butter and Parmesan shavings offers a quicker, lighter preparation. If you’d like to explore a different green vegetable alongside pumpkin, the pumpkin and green bean stir-fry is crisp and fresh. Or you might prefer the warm pumpkin and rocket salad with feta and pomegranate for a warm salad that blends sharp and sweet elements.