Have you ever prepared fresh pumpkin for a recipe before? It is a ton of effort with a great end product. I'm a big fan of pumpkin, increasingly with each year, and therefore will share one of the pumpkin recipes I now like to make.
Feta-Pumpkin Casserole
from Vegetarian Times
1/4 cup dry sherry or apple juice
1 cup chopped onion
3 cloves garlic, minced
1 medium tomoato, diced
1 small zucchini, sliced
2 cups peeled and cubed (SO MUCH WORK!) fresh pumpkin
1 whole egg plus 2 egg whites, lightly beaten
1/2 cup low-fat buttermilk
1/2 cup nonfat plain yogurt
1/4 cup crumbled feta cheese
1/8 tsp cayenne pepper
1/8 tsp ground coriander
1/2 cup toasted bread crumbs
I personally added more veggies because 1 tomato and 1 zucchini is SERIOUS weak sauce. If you already put the effort into the pumpkin, you most certainly will want more tomato and zuccs. It also means you might want to add a bit to the other ingredients as well. Up to you. Just stating my preferences...
1. Preheat oven to 375. Lightly oil 2 quart baking dish. In a saute pan, heat sherry or apple juice over medium high heat.
2. Add onion and saute, stirring until onion is soft. Add garlic, tomato, zucchini and pumpkin. Saute for a few minutes. Set aside.
3. In a medium bowl, whisk together egg and egg whites, buttermilk and yogurt. Add feta, spices, bread crumbs and sauteed vegetables. Mix well.
4. Spoon into loaf pan or casserole. Bake 25 minutes or until firm. Serve hot.
Enjoy!
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