Recently, I've been delving into Indian cuisine while researching a new book. I've learned to make all sorts of interesting things, but along the way, the spices have crept into my everyday cooking repertoire. Not long a go, I baked a pumpkin. I froze most of the puree, but had about a cup or so left over and figured I would use it for something--hopefully before it went bad on me. A day or two later, it occurred to me to substitute the pumpkin for the asparagus in my asparagus pudding recipe and add some Indian spices. I thought it turned out rather well.
1 cup pumpkin puree
dash of cayenne
2 tsp garam masala (If you're not in the mood for Indian spices, you could substitute 2 tsp pumpkin pie spice)
1/4 tsp garlic powder
1/2 tsp salt
1/3 cup flour
3/4 cup grated colby jack cheese
3/4 cup milk
Place all ingredients in the blender and blend until smooth. It will
look like really thick pumpkin soup. Pour into greased casserole dish and bake at 400 degrees for 45 min until the middle puffs
up (it will sink a little after you take it out of the oven) and the
top is lightly browned.
I'm also blogging on Casablanca Authors today, and I posted my hash brown potato casserole recipe there. Check it out if you're feeling hungry! http://casablancaauthors.blogspot.com/