A simple savory pumpkin casserole recipe. It’s easy to prepare with canned puree and makes a wonderful side dish to holiday meals.
Can you believe summer is almost over? My daughter is starting full-day kindergarten in a couple days and I’m not ready for it.
Although I’m a little excited for her to meet new friends her age, it’s going to be a big adjustment. Her preschool class only met three days a week for a couple hours.
Between bus travel and class, it’s going to be more than an eight hour day, five days a week, for her. With such a long day, I’m pretty sure she’ll be one of the kids falling asleep on the bus ride home.
With my daughter away at school, I may have more time to focus on the blog. Even though I still work a regular day job, I’ll have a few hours after work in a quiet house.
I wanted to get started early on some recipes for fall, so I made a quick savory pumpkin casserole recipe using canned pumpkin puree. One day, I’ll try to make my own pumpkin puree using a recipe like this one.
Since I really liked the pumpkin lasagna I made a few years ago, I decided to add in some ricotta and Parmesan cheese. Both of those types of cheese go very well with pumpkin.
To top things off, I chose herbs that compliment the pumpkin flavor. The ones I chose are rosemary, sage and thyme.
I didn’t have any fresh herbs, so I sprinkled on some dry ones. And, I think I may have been a bit heavy handed so I adjusted the amount in the actual recipe.
The dish smelled wonderful when it was baking. Next time, I’m going to use some fresh herbs. In fact, I really need to learn how to an indoor herb garden.
Unfortunately, I’ve killed all the herb plants that I’ve attempted to grow in my house. Maybe I need to try an AeroGarden Herb Kit for indoors.
My husband actually takes care of all the houseplants so I’d have to have him keep an eye on the herb garden. He’s home a lot more than I am. If you start seeing more fresh herbs in my photos, you know we’ve been successful.
I’ll be saving this savory pumpkin casserole recipe to use over the holidays. It’s a good side dish for holiday meals, especially Thanksgiving turkey.
Do you have a favorite savory pumpkin recipe? Now that I’m less interested in sweets, I’m sure to be making more.
Savory Pumpkin Casserole Recipe – Low Carb and Gluten Free
Savory Pumpkin Casserole
- 1/4 teaspoon salt
- 3 cloves garlic
- 2 large eggs
- 1/2 cup heavy cream
- 15 ounces pumpkin puree
- 6 tablespoons ricotta cheese
- 2 tablespoons Parmesan cheese
- 1/2 teaspoon rosemary dried
- 1/2 teaspoon sage dried
- 1/2 teaspoon thyme dried
- Combine salt, garlic, eggs, and cream with whisk.
- Whisk in the pumpkin puree and spread mixture into casserole dish (I used a 7x11 pan).
- Spoon ricotta cheese over pumpkin mixture then sprinkle with Parmesan cheese, rosemary, sage, and thyme.
- Bake at 350°F for 25-30 minutes. Sprinkle on additional Parmesan and salt for each serving if desired.
- Net Carbs 6g
- % Carbs: 15.4%
- % Protein: 15.4%
- % Fat: 69.2%
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.