Reviewed: Dec. 28, 2011

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

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Reviewed: Nov. 8, 2011

This was amazing- I used a pumpkin fresh from the garden so it did have a hint of sweet. I used monterey jack and parmesan cheeses since it was what I had-- I will do the same next time. Other than that, I followed the recipe exactly minus salt and pepper to taste rather than measuring it.

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Stacie

Cooking Level: Expert

Reviewed: 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!

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WCMOM

Reviewed: Oct. 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.

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darlingj

Cooking Level: Expert

Home Town: Worland, Wyoming, USA

Reviewed: Oct. 3, 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.

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saltandstepher

Reviewed: Nov. 18, 2010

I made this last night and my husband could not get enough of it! I had some herb butter on hand and gave the onions a very quick sautee in the melted butter before mixing with the pumpkin.

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cjb

Cooking Level: Expert

Living In: Long Beach, California, USA

Reviewed: 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.

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foxycook

Cooking Level: Beginning

Reviewed: Oct. 18, 2009

I took this to a pumpkin party and no one really enjoyed this, I think it needs more spices, but don't know just yet what I would do to spice this dish up some.

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rebeqah

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Reviewed: Oct. 8, 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.

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madeline236

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Gatineau, Quebec, Canada

Reviewed: Feb. 16, 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.

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