Pumpkin Casserole
Yield
6 servingsPrep
10 minCook
50 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
pumpkin
fresh, meat |
|
| 1 | large |
onions
finely chopped |
|
| ½ | teaspoon |
salt
or as desired |
|
| ¼ | teaspoon |
white pepper
ground |
|
| 2 | tablespoons |
butter
unsalted, melted |
|
| 2 | large |
eggs
|
|
| ¾ | cup |
milk
|
|
| ¾ | cup |
cheese
farmers, or ricotta |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
pumpkin
fresh, meat |
|
| 1 | large |
onions
finely chopped |
|
| 2.5 | ml |
salt
or as desired |
|
| 1.3 | ml |
white pepper
ground |
|
| 3E+1 | ml |
butter
unsalted, melted |
|
| 2 | large |
eggs
|
|
| 177 | ml |
milk
|
|
| 177 | ml |
cheese
farmers, or ricotta |
*
|
Directions
Pumpkin dishes don't have to be sweet.
This one is perfect with roast pork.
Hollow out a small pumpkin to serve this in for a special presentation.
PREHEAT OVEN TO 375℉ (190℃).
Using a paring knife or vegetable peeler, peel and discard outer skin of the pumpkin.
Slice the pumpkin into ¼ inch slices and place in a mixing bowl.
Add the onion, salt, pepper and butter and toss well.
Pour contents of the bowl into a 9-inch round or square greased baking dish , cover with foil and place in the oven.
Bake for 30 minutes.
Meanwhile, beat eggs, milk and cheese together until smooth.
Remove the baking dish from the oven, remove the cover and pour the cheese mixture over the top.
Replace in oven, uncovered, another 20 minutes.
The gratin is done when it turns golden brown.
