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| Home -> [Casseroles, Entrees, Pumpkin, Side-dishes, Vegetables] -> [Pumpkin casserole Recipe] |
Pumpkin casserole
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Casseroles, Entrees, Pumpkin, Side-dishes, Vegetables |
Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Fresh pumpkin meat | | 1
| large | Onion, finely chopped | | 1/2
| tsp | Salt, or as desired | | 1/4
| tsp | Ground white pepper | | 2
| tbsp | Unsalted butter, melted | | 2
| | Eggs | | 3/4
| cup | Milk | | 3/4
| cup | Farmers cheese | | | -OR- hoop or ricotta cheese |
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Procedures:
| 1 | Pumpkin dishes don"t have to be sweet. | | 2 | This one is perfect with roast pork. | | 3 | Hollow out a small pumpkin to serve this in for a special presentation. | | 4 | Preheat oven to 375°F. | | 5 | Using a paring knife or vegetable peeler, peel and discard outer skin of the pumpkin. | | 6 | Slice the pumpkin into ?inch slices and place in a mixing bowl. | | 7 | Add the onion, salt, pepper and butter and toss well. | | 8 | Pour contents of the bowl into a 9-inch round or square greased baking dish, cover with foil and place in the oven. | | 9 | Bake for 30 minutes. | | 10 | Meanwhile, beat eggs, milk and cheese together until smooth. | | 11 | Remove the baking dish from the oven, remove the cover and pour the cheese mixture over the top. | | 12 | Replace in oven, uncovered, another 20 minutes. | | 13 | The gratin is done when it turns golden brown. | | 14 | Michael roberts - prodigy guest chefs cookbook |
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