Forum Discussion
Little_Kopit
Nov 22, 2015Explorer
Diced and frozen pumpkin is not only more easily saved, but it tastes better and is better for you. Pumpkin is so low acid a vegetable that you lose tons of nutrition by canning.
So buy yourself a pumpkin or orange squash, slice, peel dice to 1/2 to 2/3 of an inch squares.
Now. Pumpkin Cheese Bake
Take olive oil and cover casserole dish.
2 cups diced pumpkin
2 cups stewed tomatoes
-2 cups milk
-2 extra large eggs
-Seasoning to taste, ie. pepper, paprika, or....
Beat above 3 ingredients together and pour over pumpkin and tomato.
Take 2 cups rolled oats and cover the entire casserole
Grate some old cheddar cheese and cover the above. Amount varies by your taste. Me. I lean on the 2 cups, again.
Dot with butter, (I use unsalted butter)
This is a bit shy for a 2 quart casserole dish, so I sometimes up the amounts of each major ingredient. Bake 45 minutes to an hour at medium oven, ie. 325 to 350'F.
At this time of the year, after each serving, I put out in the porch on top of the freezer. It can also be refrigerated.
:C
So buy yourself a pumpkin or orange squash, slice, peel dice to 1/2 to 2/3 of an inch squares.
Now. Pumpkin Cheese Bake
Take olive oil and cover casserole dish.
2 cups diced pumpkin
2 cups stewed tomatoes
-2 cups milk
-2 extra large eggs
-Seasoning to taste, ie. pepper, paprika, or....
Beat above 3 ingredients together and pour over pumpkin and tomato.
Take 2 cups rolled oats and cover the entire casserole
Grate some old cheddar cheese and cover the above. Amount varies by your taste. Me. I lean on the 2 cups, again.
Dot with butter, (I use unsalted butter)
This is a bit shy for a 2 quart casserole dish, so I sometimes up the amounts of each major ingredient. Bake 45 minutes to an hour at medium oven, ie. 325 to 350'F.
At this time of the year, after each serving, I put out in the porch on top of the freezer. It can also be refrigerated.
:C
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