Comments on: More Pumpkin Lasagna Please!

By: jessica

jessica — Thu, 29 Sep 2011 00:44:41 +0000

Vicki, what size are your aluminum pans?

By: Vicki

Vicki — Tue, 27 Sep 2011 12:23:37 +0000

OH and also..do you think ALL the ingredients should be multiplied by 4 evenly?

By: Vicki

Vicki — Tue, 27 Sep 2011 12:22:08 +0000

I am making this dish for 40 people and using a commercial convection oven. Do you know how long I should allow two larger aluminun pans to cook in the convection oven and at what temp?
By the way just tried this at home for our “football Sunday fare” and it was a major hit!!

By: meigan1cameron

meigan1cameron — Wed, 20 Apr 2011 22:24:17 +0000

This is a tasty spread made from leftover butternut squash which had been baked for Thanksgiving dinner. Use it as a dip for crudités or on toast for breakfast. We liked it in sandwiches with lettuce, sliced cucumbers and hard-boiled eggs. We also liked black beans mixed into it.

* ½ C baked butternut squash
* ½ C fresh ricotta cheese
* 2 t finely minced ginger
* ¼ C finely shredded fresh parmesan
* Juice of ½ large lime
* I used a hand held mixer on lowest speed. You can mix this by hand.

We use local food and local suppliers and independent stores when possible. The ricotta cheese in this recipe is made at our local, family-owned and operated grocery store from organic milk produced within 50 miles. We eat it straight from the container, look for recipes with ricotta, and create excuses to use it.

By: jessica

jessica — Tue, 30 Nov 2010 19:23:31 +0000

Yay Abby! It’s the most fun when you’re unsure of what a recipe will be like. It’s like a surprise present!

By: Abby

Abby — Tue, 30 Nov 2010 03:11:32 +0000

I made this for a pumpkin party and it was a huge hit. I was pretty skeptical, but it was delicious! Very savory and yummy. I only had enough pumpkin and cheese to make a three layer lasagna…not five…but it turned out great

By: jessica

jessica — Fri, 22 Oct 2010 14:17:20 +0000

Roxane, things will vary a bit by oven and stuff like whether you used a glass baking dish, or any ingredients varied, etc. Glad you got a good result!! If you have pictures, share!

By: Roxane

Roxane — Fri, 22 Oct 2010 13:59:17 +0000

I made this earlier in the week, but it took much longer than 35 minutes to cook. It was nonetheless delicious! This was the first time I made pumpking puree. I’ll try it again some time soon.

By: Sushi Girl

Sushi Girl — Fri, 08 Oct 2010 22:27:29 +0000

haha! Just saw your link for making Pumpkin puree, thanks!!! Again!

By: Sushi Girl

Sushi Girl — Fri, 08 Oct 2010 22:26:29 +0000

Guess I will be googling ‘how to make pumpkin puree!’ I will be making this next weekend! And possibly for a Thanksgiving Potluck along with your Roasted Butternut Squash, Pears, and Cranberries dish! YUM!!!! I am so glad I found your blog