Saturday, November 12, 2011

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. 

1 comment:

  1. This is the recipe I was making when I cut myself! Not that that's a reflection on the recipe itself, but just that cutting the squash took WAY longer than I expected, and I got too deep into my bottle of wine.