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Roasted Pumpkin and Sage Casserole

This casserole features layers of roasted pumpkin combined with crispy sage leaves, baked together until tender and golden with a fragrant sage aroma. The dish has a creamy, hearty texture with crispy topping accents, showcasing seasonal flavors in a comforting bake.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Autumn
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pumpkin, peeled and chopped butternut or sugar pumpkin works well
  • 12 sheets fresh sage leaves for crispy topping
  • 1 tablespoon olive oil for roasting pumpkin and frying sage
  • 1 cup heavy cream to create a creamy layer
  • 1 cup shredded cheese cheddar or Gruyère for richness
  • 1/2 teaspoon salt to season pumpkin
  • 1/4 teaspoon black pepper for flavor
  • 2 cloves garlic, minced adds aroma and depth
  • 1 tablespoon honey to balance the pumpkin's earthiness

Equipment

  • Baking sheet
  • Casserole dish

Method
 

  1. Toss the chopped pumpkin with a tablespoon of olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast in a preheated oven at 400°F (200°C) until the pumpkin is tender and slightly caramelized, about 20-25 minutes, filling your kitchen with a sweet, roasted aroma.
  2. While the pumpkin roasts, heat remaining olive oil in a skillet over medium heat. Add minced garlic and fry until fragrant, about 30 seconds, until you hear it sizzle and smell the aromatic burst.
  3. Carefully transfer the roasted pumpkin into a mixing bowl. Use a fork or potato masher to mash it until smooth but still slightly chunky for texture. Stir in the fried garlic, honey, and heavy cream until well combined and creamy.
  4. Spread the pumpkin mixture evenly into a buttered casserole dish. Sprinkle shredded cheese over the top for richness and meltiness during baking.
  5. Place the casserole in the oven and bake at 375°F (190°C) until bubbling and golden around the edges, about 20 minutes.
  6. While the casserole bakes, fry the sage leaves in a small amount of olive oil until crispy and fragrant, about 1-2 minutes, then drain on paper towels. Watch closely to prevent burning.
  7. Once the casserole is baked, evenly scatter the crispy sage leaves on top for a fragrant, crunchy garnish. Return to the oven for an additional 5 minutes if needed to crisp the sage further.
  8. Remove from the oven, allow to rest for a few minutes until slightly set, then serve hot, enjoying the creamy, crispy layered casserole with the aromatic sage topping.

Notes

For extra flavor, try adding a pinch of nutmeg or a dash of hot sauce. Adjust cheese and sage quantities to taste for personal preference.