Some in my family are not nut-fans so I prepared two dishes one with nuts shown above in the casserole and I baked the nut-less one in a pumpkin shell.
The original recipe from Janet Keeler’s #CookClub called for butternut squash but I substituted pumpkin and simmered it in milk until soft. The portobello mushrooms give this dish a flavor boost.
This vegetarian friendly dish, is easy to prepare:
Sautéed diced onion, mushroom and sage in olive oil. Add diced pumpkin and milk, simmer until the pumpkin is soft. Salt, pepper and curry is stirred in with cooked pasta and Gruyere cheese and put in a casserole or cleaned out pumpkin shell. Once it’s topped with toasted pecans and additional cheese it’s ready for the oven. I baked both about 30 minutes at 375 degrees.