Savory Pumpkin Casserole Recipe - Allrecipes.com
Savory Pumpkin Casserole Recipe
  • READY IN ABOUT hrs

Savory Pumpkin Casserole

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    50 mins
  • READY IN

    1 hr 20 mins

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Coat a large 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. Toss with onion and melted butter, and season with salt and white pepper. Arrange in prepared baking dish.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 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!

 
Most Helpful Critical Review
Dec 28, 2007

I took this recipe to a multicultural potluck. it was rated as okay, people said it needed more salt and butter.

 
Oct 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.

 
Oct 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.

 
Nov 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.

 
Feb 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.

 
Oct 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!

 
Dec 28, 2011

I made this last fall and LOVED it! So creamy, perfect healthy substitute for mashed potatoes!

 

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Nutrition

  • Calories
  • 165 kcal
  • 8%
  • Carbohydrates
  • 15.4 g
  • 5%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 271 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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