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| Glorified squash really.. |
I looooove pumpkins. They are the friendliest fruit, and certainly have a nice range of uses, from decoration to delicious foods. Recently I was in a bind with a small pumpkin I got from the farmers market. I thought it was a baking pumpkin, the super hard and small kind that you bake into a sweet mush to be used for pies, cookies, bread, muffins, etc. However it was more fibrous and stringy inside, like a regular carving pumpkin. You can still use this kind for baking but it isn’t as good, so instead I tried this casserole, making some adjustments. It was seriously one of the most delicious casseroles I’ve ever made!
1 and 1/2 cups of cooked black beans (or a can)
1/2 cup of corn
1 onion, chopped well
1 red or green bell pepper, well chopped
garlic cloves to taste, minced
2 or 3 large tomatoes, chopped well
1 teaspoon cumin
1 teaspoon Red Chipotle pepper (or any other chili spice you like)
salt and pepper to taste
1 lb pumpkin (a small pumpkin)
3/4 cup milk or soy milk
3 or 4 tablespoons corn starch or flour
1/2 teaspoon mustard powder
1/2 teaspoon Paprika
salt and pepper to taste
1 cup of grated cheese, I use combo of Pepper Jack and Cheddar
Bake the pumpkin by cutting it in half, and putting it in the over at 400 F for 45 mins to an hour. Another option is to peel and cut the pumpkin into thin slices. Layer the bottom of a 2 quart casserole dish with the baked pumpkin or the raw slices of pumpkin. In a bowl, combine the first 9 ingredients, mix and then pour over the pumpkin. Combine the milk, corn starch or flour, and spices into a bowl and you can microwave or heat on stove top until it thickens a little (this is optional). Pour the milk sauce over the casserole, and top with cheese. Bake at 425 F for 20-30 minutes, until it’s bubbly and the cheese is browned.
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| Don’t mind the mate in the background 😛 |
To all a Happy Halloween and enjoy your pumpkins, whether to eat or to carve!
