This pumpkin casserole isn't sweet--perfect with roast pork.

Recipe Summary

prep:
30 mins
cook:
50 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Coat a large baking dish with oil or cooking spray.

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  • Cut pumpkin in half, and remove seeds; cut into 1/4 inch thick slices. Peel slices, and place pumpkin slices into a large bowl. Toss with onion and melted butter, and season with salt and white pepper. Arrange in prepared baking dish.

  • Bake pumpkin in preheated oven for 30 minutes. In a mixing bowl, beat eggs with milk and cheese; pour mixture over pumpkin in baking dish. Continue baking for 20 minutes, or until golden brown.

Nutrition Facts

123 calories; protein 4.9g; carbohydrates 13.8g; fat 6.3g; cholesterol 74.6mg; sodium 232.7mg. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/03/2007
This recipe was wonderful! I followed it exactly and my whole family raved about how delicious the dish turned out. We really enjoyed it! Thanks! Read More
(14)

Most helpful critical review

Rating: 3 stars
12/28/2007
I took this recipe to a multicultural potluck. it was rated as okay people said it needed more salt and butter. Read More
(20)
18 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
12/28/2007
I took this recipe to a multicultural potluck. it was rated as okay people said it needed more salt and butter. Read More
(20)
Rating: 5 stars
11/03/2007
This recipe was wonderful! I followed it exactly and my whole family raved about how delicious the dish turned out. We really enjoyed it! Thanks! Read More
(14)
Rating: 4 stars
10/09/2009
I needed to use up some pumpkin and ricotta cheese so imagine my delight to find this recipe! My pumpin was pre-cooked so I fried the onion in a pan with olive oil (instead of butter) spread it out ontop of the pumpkin and then poured the cheese mix on top and baked for 20 minutes. I had a bit less than the 3/4 cup of ricotta so used parmesan to make up the difference. It was not runny (I was worried as another poster made that comment) at all (I'd already considered trying it with bread crumbs next time but don't need to). It had a nice flavour but next time I'll cut the pumpkin pieces smaller. Mine were about 1.5" square and that was definitely too big. It looks much nicer than the picture by the way. Read More
(12)
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Rating: 5 stars
10/03/2011
Very yummy savory recipe. This recipe is a keeper. I added 2 Tablespoons chopped fresh sage and 1/8 tsp. nutmeg to the egg mixture before pouring over the pumpkin. Also mixed 1 cup panko crumbs and 1/4 cup Parmesan cheese and sprinkled that over the top before baking. It was most delicious. Read More
(7)
Rating: 5 stars
11/30/2009
I sauted the onion and increased the salt to 1 tsp. the white pepper to 1/2 tsp. added 1/4 tsp. Rosemary 1/2 tsp. Savory and 1/4 c. Parmesan cheese. Yum yum!! Will make again! baked for 40 min still somewhat watery but just use a slotted spoon to serve. Read More
(5)
Rating: 4 stars
02/18/2009
This was a good but not great recipe. It was a nice change to use up that extra pumpkin from our garden as a side dish instead of a pumpkin dessert or soup. Both my husband and I like this but it turned out rather watery. Will probably make again. Read More
(4)
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Rating: 3 stars
10/31/2011
I made this recipe as written and no one cared for it. It was bland. I took the left overs and mixed in garlic salt then topped with Italian bread crumbs and Parm. It turned out GREAT! Read More
(3)
Rating: 4 stars
02/05/2008
I expected sweet but got savory. I had fried the onions in the butter before adding the pumpkin. Very tasty when you get over the fact that this isn't sweet! Read More
(3)
Rating: 4 stars
10/19/2011
I thought this was pretty great but my kids were not impressed. I sauteed the onion with some garlic in the butter first and I think this really made the dish. In fact I will add more garlic next time. Skinning the pumpkin is a pain and my friend who is a chef said to try cooking it right in the pumpkin halved. I may try that next time. Read More
(3)
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