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We grow a variety of pumkins and winter squashes every year because they’re so easy to grow and store here, meaning that we have plenty for fall and winter meals. This savory casserole is one of my favorite ways to use them. It works with just about any cooked and pureed squash you have on hand, or canned pumpkin if that’s what’s available. It’s become a regular Sunday dish here, simple enough to pull together alongside a bigger meal, and the leftovers make a good lunch through the week.
Any Winter Squash
Pumpkin is an easy and accessible choice here. However, any cooked and pureed variety will work in this savory winter squash recipe. Use hubbard, butternut, pumpkin, etc.
Canned pumpkin puree (not pumpkin pie filling) if nothing else is available.
Cook and mash the winter squash a day or so ahead and pull the final casserole together quickly and easily for feasts.
Easy to Scale Up or Down
The recipe as written will serve about 6 people as part of a larger meal. However, it can easily be scaled up or down to feed your family.
I often halve this recipe as we’re only serving 2 people at most meals and don’t need to have tons of leftovers of this casserole.
I’ve doubled it and baked in a 9X13 inch pan for potlucks with success.
Make it Spicy
Add a little spice if desired. Some chopped jalapeno can be sauteed with the onion and garlic. Add a little chili powder or cayenne pepper to the mixture before baking.
Keep it Even Easier
Skip the onions and garlic if desired. Just mix together the pumpkin, feta, yogurt, salt & pepper. Put in the dish, top with walnuts, and bake.
This is obviously a different flavor but still quite wonderful. If you’re serving this alongside something already heavily flavored with onions and garlic you might not want more here.
For folks avoiding onions and garlic for various digestive issues, skipping them here will still provide a flavorful dish.
Cheese Choices
Feta works well here. However, crumbled goat cheese also works quite well. Shredded cheddar will add a different but still wonderful flavor.
Honestly, you could likely substitute any cheese you favor. I keep meaning to try this with some smoked gouda but haven’t done it yet.
Topping Ideas
Chopped walnuts on top give this otherwise very smooth casserole some crunch and flavor. However, it could be skipped if desired.
Any chopped nut would likely work so go with your favorite or what’s on hand.
Chopped sunflower seeds or pepitas will also provide crunch and easy flavor.
Even a bit of breadcrumbs could be spread on top just to add crunch.
Pumpkin Casserole
Pumpkin casserole is a creamy and savory side dish perfect for fall and winter meals.
Ingredients
- 4 Cups Cooked & Mashed Pumpkin
- 1 Tablespoon Olive Oil
- 1 1/2 Cups Onion, chopped
- 3 Cloves Garlic, minced
- 1/2 Cup Greek Yogurt
- 1 Cup Crumbled Feta Cheese
- Salt & Pepper, to taste
- 1/2 Cup Walnuts, Finely chopped
Instructions
- Preheat oven to 375 degrees.
- Heat the olive oil in a skillet.
- Saute the onion and garlic until soft and translucent.
- Stir together the onion mixture, pumpkin, feta cheese, yogurt, salt, and pepper.
- Spread the mixture into the bottom of an ungreased 9-inch square pan. Top the mixture with the chopped walnuts.
- Bake in the preheated oven about 30 minutes or until lightly browned and bubbly.
- Serve warm.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 214Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 23mgSodium: 289mgCarbohydrates: 17gFiber: 3gSugar: 8gProtein: 9g
We try our best but cannot guarantee that nutrition information is 100% accurate.
I would like to make this and I am just wondering what the difference is by using yogurt instead of heavy cream. Thank you!
I’ve never tried heavy cream – it could work but I don’t know for certain.