My husband used to hate pumpkin anything. We couldn't have taken him directly to this recipe, or he'd have turned his nose up at it. Instead, we did it the round about way: a) used a butternut squash recipe that had a gingersnap-crumbs and butter topping on it (which he agreed he could tolerate when his children loved it), b) had that same casserole a few times until he loved it, c) THEN we tried this one with the following substitutions: used whole wheat flour combined with the appropriate amount of soda, salt, and b.powder, used a combination of sucanat and stevia for the sugar, and used half skim milk (as that is what we had on hand). My biggest butternut squash fan still likes butternut squash better, but this squash can come from a can, which helps me on slower days, and what with pumpkin being soooo good for you.... mmmmm. // Oh, we used the large can, doubled the recipe, baked a small portion in the microwave for dinner, and the rest in a crockpot for dessert. The casserole in the microwave was not as fluffy, but was done in less than five minutes. The dessert in the crockpot was slower, so we were able to put the gingersnap-crumb topping on, and with its fluffy nature, was a real treat with herbal tea. Yummmmm!
Was this review helpful?
3 users found this review helpful
My husband used to hate pumpkin anything. We couldn't have taken him directly to this recipe,...