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.

Reviewed On: Oct. 8, 2009

I expected more. Maybe it's because I used leftover rotisserie chicken or I cooked the sauce a little too long but the peanut butter taste was overpowering (and I love peanut butter and satays and such) and left my mouth really dry.

Reviewed On: Oct. 7, 2009

I'm trying to add fish to our diet (not easy when no one likes it) and this was great. Everyone ate it - hubby and 2 year old! Only issue was the house filling with smoke and the alarm going off lol. Will try on the grill next time. There will be a next time.

Reviewed On: Oct. 7, 2009