I made the recipe following it closely (but used butternut squash instead of pumpkin). The 5 star part of the recipe was the ricotta-squash-pesto mixture which was beyond delicious, but I thought when combined with the eggplant and halved tomatoes (I used romas), that these extra ingredients didn't work together (so minus 2 stars since these were major components of the dish). For the butternut squash, I cubed the fresh squash and tossed with olive oil, salt, pepper, and some dried sage and then roasted in the oven for about 30-40 minutes. For the pesto, I made a fresh arugla pesto with toasted pine nuts, garlic, and olive oil. I would make a variation of this recipe again with some changes. For the halved fresh tomatoes, I would use canned Italian or fire-roasted flavor diced tomatoes. I would leave out the eggplant entirely, and maybe use zucchini instead.

Reviewed On: May 10, 2010

Delicious -- please note I did not follow the recipe as written, however like other reviewers have mentioned, the flavor combination was a great starting point. How I cooked this: Heated 1 Tbsp butter in a pot that I could cover later, browned 2 chicken breasts on both sides in the butter. After browning, I cut the chicken into smaller pieces to cook faster. I added 1 can of coconut milk into the pot and also added ground ginger, garlic powder and onion powder, salt and pepper. Cooked with lid slightly propped open for about 20 minutes. Threw in some pre-washed spinach leaves and it was good to go.

Reviewed On: Jan. 17, 2010

Five stars for being easy, quick, tasty and flexible. I didn't have yogurt, so I just used some buttermilk instead. My bread came out kind of like a big biscuit, crunchy top with soft middle -- yum. I suspect you could also substitute sour cream for the yogurt too. And obviously the spices are adjustable to personal preference as other reviewers have noted.

Reviewed On: Nov. 20, 2009