Savory Pumpkin Bake
Photo courtesy of Michal Coombs
- 2 cups diced pumpkin
- 1/2 medium yellow onion, diced
- Salt and pepper, to taste
- 1 teaspoon fresh ginger, minced
- 1 garlic clove, minced
- 1 tablespoons melted butter
- 2 eggs, beaten
- 1/3 cup dry milk powder
- 1 cup Panko breadcrumbs
- 1 cup grated Gouda cheese
- 2 tablespoons olive oil
Heat oven to 350° F.
Coat large skillet with olive oil and set to medium heat. Add diced pumpkin and onion. Sauté, adding salt and pepper to taste, until pumpkin has a bit of color. Add 1 cup water and let pumpkin cook until just softened, not mushy. Put in large bowl and mash. (Don’t puree, as you want some texture.)
Add ginger, garlic, melted butter, beaten eggs, and dry milk powder to mashed pumpkin. Mix well and pour into greased 9-inch baking dish.
Mix breadcrumbs and Gouda cheese in medium bowl and drizzle with olive oil and salt and pepper to taste. Stir until well combined and spoon over pumpkin mixture.
Bake 20–30 minutes until topping is golden brown and cheese is melted.