A Historical Overview of Pumpkin Dishes
Pumpkins have been a cornerstone of autumn cooking for centuries, with Native Americans using them long before European settlers arrived. Early pumpkin recipes included stews, roasted pumpkin, and even hollowed pumpkins filled with milk and honey baked over hot ashes. By the 19th century, pumpkin pies and savory bakes became seasonal favorites. This pumpkin casserole is a modern, comforting take on those historic traditions, combining pumpkin with grains, cheese, and herbs for a hearty fall dish.
Easy Pumpkin Casserole – Easy & Delicious Homemade Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6–8 servings 1x
Description
This Easy Pumpkin Casserole is creamy, savory, and perfectly cozy—ideal for chilly fall nights or festive holiday meals. With tender pumpkin, hearty rice, and melted cheese, this dish delivers a warm balance of comfort and nutrition. It’s perfect for potlucks, Thanksgiving sides, or even a vegetarian main dish. You’ll love how simple it is to prepare, yet impressive enough to serve at any autumn gathering.
Ingredients
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4 cups pumpkin, cubed and roasted
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2 cups cooked rice
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1 medium onion, diced
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2 cloves garlic, minced
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2 cups fresh spinach
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1 1/2 cups shredded cheese (cheddar or mozzarella)
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2 eggs, beaten
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1 cup milk or cream
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2 tbsp olive oil
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Salt & pepper, to taste
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13 casserole dish.
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Heat olive oil in a skillet, sauté onion and garlic until soft.
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In a large bowl, combine roasted pumpkin, cooked rice, spinach, sautéed onion, half the cheese, eggs, and milk. Season with salt and pepper.
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Transfer mixture to prepared dish. Sprinkle remaining cheese on top.
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Bake uncovered for 35–40 minutes, until golden and bubbly.
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Let cool slightly before serving.
Notes
For extra flavor, add cooked bacon or sausage.
Use coconut milk for a dairy-free version.
Butternut squash can be substituted for pumpkin.
Common Questions
1. Can I use canned pumpkin instead of fresh?
Yes! Use canned pumpkin puree, but make sure to reduce the liquid slightly. Skip roasting and mix directly with the rice and other ingredients.
2. Is this recipe vegetarian?
Yes, it’s naturally vegetarian. To make it vegan, substitute plant-based cheese, use flax eggs, and swap milk for almond or oat milk.
3. Can I make this casserole ahead of time?
Absolutely. Assemble the casserole up to a day in advance, cover, and refrigerate. Bake just before serving, adding 5–10 minutes to the cook time if chilled.
