Fall weather calls for pumpkins and warm, hearty dishes like this terrific casserole. Filled with creamy pumpkin, salty Grana Padano, and fresh sage, it is the perfect fall dish. Great as it is–or add some sautéed local Giacomo’s sausage to make it even more hearty!
Ingredients:
- 1 organic pie
pumpkin (about three lbs), peeled, seeded, and cubed - 1 large onion, ½ inch dice
- 2 Tbsp. olive oil
- 1 tsp. each salt and pepper
- 1 c. plus ¼ c. Grana Padano, grated
- ¾ c. Cabot Creamery plain Greek yogurt
- 2 eggs
- ¼ c. fresh sage, chopped
- ½ c. bread or cracker crumbs, toasted
Directions:
1) Preheat oven to 350 degrees.
2) Spread cubes of pumpkin and diced onion on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
3) Bake in oven for 30 to 40 minutes or until pumpkin is fork tender and beginning to brown. Take out of oven and allow to cool slightly.
4) Place pumpkin and onion mixture in a large bowl and, using a fork, mash slightly. Add 1 cup of Grana Padano, yogurt, eggs, and sage. Stir to combine.
5) Increase oven temperature to 400 degrees. Pour pumpkin mixture into a greased baking dish.
6) Bake for 20 minutes.
7) Meanwhile combine remaining Grana Padano and bread crumbs.
8) Sprinkle top of casserole with bread crumb mixture and bake 10 minutes more or until topping is browned.
Serve immediately. Serves 4.