Buttered Pumpkin Casserole with Slivered Almonds

Print
Email
|

wwltv.com

Posted on June 14, 2011 at 2:51 PM

Updated Tuesday, Jun 14 at 3:34 PM

1 (2 pound) pumpkin, young and blemish free

1 large yellow onion, finely chopped

2 tablespoons unsalted butter, melted

1/2 teaspoon kosher or sea salt

1/4 teaspoon ground white pepper

2 whole eggs

3/4 cup whole milk

3/4 cup ricotta cheese

3/4 cup roasted sliced almonds

 

First, preheat the oven to 375 degrees. Then coat a large baking pan with vegetable oil or spray it with Pam.

At this point, cut the pumpkin in half and remove the membrane and seeds. Then create a number of 1/4 inch thick slices, which you peel and place into a large bowl.

This is when you toss the pumpkin meat with the chopped onion and the melted butter. Then season the meat with salt and white pepper. All you do now is arrange the pumpkin elegantly in a prepared baking dish.

The only thing left to do is bake the dish in the preheated oven initially for 30 minutes. Then in a roomy mixing bowl, beat the eggs with the milk and the cheese, evenly pour the mixture over the pumpkin, scatter on the sliced almonds, and continue baking for 20 minutes or until the casserole comes out golden brown.

 

Print
Email
|