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Description
A warm and hearty casserole with pumpkin and sage, perfect for fall.
Ingredients
- 1 small pumpkin, peeled and cubed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh sage, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1 cup breadcrumbs
- 1/2 cup grated parmesan cheese
Instructions
- Preheat oven to 375°F (190°C).
- Toss pumpkin cubes with olive oil, salt, pepper, and sage.
- Roast pumpkin for 25 minutes until tender.
- Sauté onion and garlic in a pan until soft.
- Add roasted pumpkin, vegetable broth, and cream to the pan. Simmer for 5 minutes.
- Transfer mixture to a baking dish. Top with breadcrumbs and parmesan.
- Bake for 20 minutes until golden and bubbly.
- Serve warm.
Notes
- Substitute butternut squash for pumpkin if preferred.
- Use gluten-free breadcrumbs for a gluten-free version.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Side Dish
- Method: Roasting, Baking
- Cuisine: American