Feta Pumpkin Squash Bake Revisited

Sophia and I have both made this recipe before as seen on Baking Equals Love.

This time around I wanted to eat this creamy dish over pasta. I found however that the feta did not melt into a crusty topping as it is shown on Baking Equals Love. I thought I'd reflect on how I would change this recipe for my own uses in the future when serving it over pasta. 

-I would saute shallots in lieu of the onion soup mix. 

-I would also mix in the herb of choice  in with the pumpkin or squash mixture ( I used sage this time around because I had some in the fridge).  

-I would also mix the feta in with the pumpkin and cream mixture and then add mozzarella and parmesan cheese on top to get that cheesy crust topping.

-I would also bake cooked pasta with the mix. 

-I also like to sprinkle with red chili flakes. 

Pumpkin Latte

* I actually made this back in the fall and forgot to publish the post!

This was so delicious even the strictly 'black coffee/espresso' drinker in the house loved it!!

Courtesy of Bakergirl
(http://buddingbaketress.blogspot.com/2011/09/pumpkin-spice-syrup-for-homemade.html)

Pumpkin Syrup 

1/3 cup pumpkin puree (fresh or canned)

1 cup sugar

1/2 teaspoon vanilla

1 1/4 cups water

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon ground ginger

Combine all ingredients in a saucepan and bring to a boil. Cook over medium heat, stirring occasionally to keep syrup from burning. 

Let mixture cook together until it becomes syrup-y and begins to coat the spoon (for about 10-15 minutes), then remove from heat.

Refrigerate in a heat-proof container. The syrup will thicken a bit in the refrigerator, but will become syrup-y again when heated. 

*Do mind the pumpkin bits, which are sugary and chewy. They will be in abundance when using real homemade pumpkin puree. This may be avoided if you go through the extra fine process of refining your pumpkin puree by draining through a sieve and then pureeing twice over.  

Pumpkin Latte 
 2 tablespoons syrup 
2-3 tablespoons of heavy cream OR 2 cups milk 


Blend until frothy. Pour into cup and add hot coffee or espresso. 


*I personally found the syrup to be a bit too sweet for my liking so I think next time I'll try to make it wit only one tablespoon of syrup. It's easier to make this in larger portions so I tend to only have it when I've got company to drink it with. Otherwise there is very little of the syrup mixture to blend. 


*Being the glutton that I am, I also enjoyed this latte much more when I added whipped cream on top.  You can also substitute with frothed milk if you so prefer.