Tuesday, October 18, 2011

Savory Pumpkin Casserole

So with moving to a new area, I recently joined a mom's group.  One of the activities is a monthly recipe exchange where you bring a sample of the dish and copies of the recipe.  Each month has a theme, and October's theme was Pumpkin.  I decided to veer away from the sweet pumpkin recipes and try a savory dish.  I came across this recipe, took reviews advice and added my own spin. 
It was a huge hit! 

Here is the recipe:
1 (2 pound) sugar/pie pumpkin
1 large onion, finely chopped
2 tablespoons unsalted butter, melted
1 teaspoon salt
1/2 teaspoon ground pepper
2 eggs
1/2 cup milk
1/8 tsp. ground nutmeg
3/4 cup ricotta cheese
1tsp. Fresh sage chopped
1tsp. fresh rosemary chopped
¾ cup panko breadcrumbs
1 oz. grated Parmesan

1. Preheat the oven to 375 degrees F (190 degrees C). Coat a large (9x13) baking dish with oil or cooking spray.

2. Cut pumpkin in half, and remove seeds; cut into 1/4 inch thick slices. Peel slices, and place pumpkin slices into a large bowl. Sauté sliced onion in butter mixture in a large skillet, season with salt and pepper. Add pumpkin and nutmeg once onions are soft. Stir mixture on low heat for about two minutes. Arrange in prepared baking dish.
3. Bake pumpkin in preheated oven for 30 minutes. In a mixing bowl, beat eggs with milk and cheese. Add fresh sage and rosemary and a sprinkle more of nutmeg (if desired). Pour mixture over pumpkin in baking dish. In small bowl, combine panko and parmesan. Sprinkle on top. Continue baking for 20 minutes, or until golden brown.

1 comment:

  1. Thank you for the pumpkin casserole idea. My partner is a vegetarian and I am making it to compliment the Turkey. I will definitely return here for ideas for my children's sad, sad lunches.



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