browser icon
You are using an insecure version of your web browser. Please update your browser!
Using an outdated browser makes your computer unsafe. For a safer, faster, more enjoyable user experience, please update your browser today or try a newer browser.

Go Guts, Go Glory

Posted by on October 23, 2012

Lorraine BonzeletweeAdventure welcomes guest blogger Lorraine Bonzelet.

Pumpkin GutsYou’ve hallowed out your pumpkin, carved creepy creatures into the rind and you’ve roasted the seeds.  Now what are you going to do with all those goopy, gooey, glorious guts?

Why not get a jump-start on Thanksgiving and bake the guts into a Sweet Potato Pumpkin Casserole?

Thanksgiving in our house usually requires all four stove-top burners and an oven stuffed to the gills.  Having one dish, prepared ahead of time and ready to reheat, makes the day a little easier.  When we visit friends or relatives, this dish is our contribution to the feast.  Although it can be advertised as healthy, it certainly packs a tinge of sweet indulgence.

Go with the guts and have a glorious side dish, frozen, and awaiting the Thanksgiving feast.

Sweet Potato Pumpkin Casserole

*see hints at the bottom

  • Oven: 350 degrees
  • Cook time: 30 minutes
  • Prep time: 15 minutes

Tools

  • Blender or food processor
  • Measuring cups
  • Measuring spoons
  • Mixing bowls
  • Spatula
  • Casserole dishes

Ingredients

Casserole:

  • 1 cup pumpkin guts (no seeds)
  • 3 large sweet potatoes (boil, bake or microwave until soft)
  • 2 eggs, beaten
  • ¼ cup butter (melted)
  • ½ cup white sugar
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg

Topping:

  • ¾ cup brown sugar
  • ½ cup pecans (chopped)
  • ¼ cup butter (melted)
  • 3 tbsp all purpose flour

Method

Preheat oven to 350 degrees.

Puree pumpkin guts and sweet potatoes (with or without skins) in food processor or blender.  Scoop contents into bowl. Add eggs, butter, sugar, vanilla, salt, cinnamon and nutmeg.  Mix well. Spread into casserole dishes.

In another bowl, put brown sugar, butter, and add flour. Mix very well.  (It should be slightly moist but not soggy.  Add more butter if dry.) Pour on top of casserole.

Sprinkle pecans on casserole and press in slightly.

Cook in pre-heated oven for 30 minutes.

Hints:

  1. If you do not want the top crunchy, cover lightly with aluminum foil.  Cook last 10 minutes without foil.
  2. If the top appears to be getting too dark, cover lightly with foil for remainder of cook time.
  3. This recipe is best next day or later because it gives the ingredients time to settle and blend.
  4. Suggestion: use several mini-casserole dishes because they are easy to store in the freezer and to squeeze in the oven on Thanksgiving Day.
  5. After removing turkey from oven, and allowing it to sit for 15 minutes, put casserole dishes into oven.  By the time the turkey is ready, so is the casserole.
  6. Casseroles can be reheated in the oven or microwave.
  7. It is best to defrost casseroles for quicker reheating.

 

 

 

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>