Tuesday, June 2, 2015

Savory Rosemary Pumpkin Casserole

Remember in November when the stores were selling huge pumpkins for .99 just to get rid of them? Those carving pumpkins?  Well, those are edible.  And they taste good.  You can even forage them from your neighbors with permission after Halloween since they will be wanting to get rid of their decorations!  Just collect the uncut ones.  I grab a bunch and cube and freeze or can.  This past year, Kroger had 50 - 70 lb pumpkins.  That's a lot of vegetable for .99!  So I have a freezer shelf full of pumpkin.  I use the frozen raw cubes in stews like I would potatoes, and the canned cubes for pumpkin bread, cake or brownies.  I really wanted a side dish that uses the frozen cubed pumpkin that I could make occasionally without have to make a stew.  This is a great alternative!

Savory Rosemary Pumpkin Casserole


1 quart bag of frozen cubed pumpkin (can use fresh)
1 onion chopped
2 T melted butter
garlic salt

3/4 c ricotta cheese
2 eggs
1/2 c milk
3/4 c Parmesan cheese
1 t dried rosemary


Preheat oven to 375 degrees.  Place pumpkin and onion in baking dish.  Pour butter over.  Sprinkle with garlic salt and pepper.  Bake for 30 minutes. Drain after baking since pumpkin will release a lot of liquid.

In a separate bowl, mix ricotta, eggs, milk, Parmesan cheese and rosemary.  Spread over pumpkin mixture.  Bake for an additional 20 minutes or until golden.

1 comment:

  1. Very interesting, thank you for the recipe. I hope to store, can and freeze many winter squash this year. Our Buttercup and Cushaw are similar to pumpkin, though probably a little sweeter in taste.