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

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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

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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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schmecky78

Cooking Level: Intermediate

Home Town: Washington, Iowa, USA

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Reviewed: Jan. 22, 2009

This was good, but the baked onion was too strong for me. If I make it again, I'll saute the onions first. I added fresh sage and rosemary, and some pecorino romano. Nice flavor and good texture, and easy to make (aside from peeling the pumpkin).

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Oct. 16, 2008

Delicious! I doubled the recipe and it turned out great! Made it just as instructed.

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Aimee

Cooking Level: Intermediate

Living In: Panama City, Florida, USA

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Reviewed: Feb. 5, 2008

I expected sweet, but got savory. I had fried the onions in the butter before adding the pumpkin. Very tasty when you get over the fact that this isn't sweet!

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