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Savory pumpkin casserole recipe

Savory Pumpkin Casserole

Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 160
Author: Lisa MarcAurele
A simple vegetable side dish made with pumpkin. Although fresh mashed pumpkin can be used, canned puree makes prep go even faster.
Print Recipe
US Customary - Metric

Ingredients

  • ¼ teaspoon salt
  • 3 cloves garlic
  • 2 large eggs
  • ½ cup heavy cream
  • 15 ounces pumpkin puree
  • 6 tablespoons ricotta cheese
  • 2 tablespoons Parmesan cheese
  • ½ teaspoon rosemary dried
  • ½ teaspoon sage dried
  • ½ teaspoon thyme dried

Instructions

  • 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.

Video

Nutrition

Serving: 1slice | Calories: 160 | Carbohydrates: 8g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 98mg | Sodium: 171mg | Potassium: 291mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6400IU | Vitamin C: 3.3mg | Calcium: 100mg | Iron: 1.3mg

Additional Info

Net Carbs: 6 g | % Carbs: 15.4 % | % Protein: 15.4 % | % Fat: 69.2 % | SmartPoints: 7
Values 
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(
    [serving_size] => 1
    [calories] => 160
    [carbohydrates] => 8
    [protein] => 6
    [fat] => 12
    [saturated_fat] => 7
    [polyunsaturated_fat] => 1
    [monounsaturated_fat] => 3
    [cholesterol] => 98
    [sodium] => 171
    [potassium] => 291
    [fiber] => 2
    [sugar] => 3
    [vitamin_a] => 6400
    [vitamin_c] => 3.3
    [calcium] => 100
    [iron] => 1.3
    [serving_unit] => slice
)

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