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This is a fabulous Thanksgiving recipe. I substituted rice and peas (frozen) for the bread and it was so, so good, and a great presentation for the Thanksgiving dinner. Even the pumpkin-hater in our family loved it.
I, too, heard this on NPR and my interest was piqued because my youngest grandchild paints her jacko'lantern and doesn't carve it. It was a small--4-5 pound--carving pumpkin and I wondered how it would turn out. Answer: Excellent. I am going to use this as a side dish on Thanksgiving (presentation is as awesome as the flavor) and the local Trader Joes carries the sweet pie pumpkins. I am going to add carrots to the next one--maybe nuts and raisins.
This was a meal in itself with the accompanying cabernet, and steak we ate with it took a back seat to the pumpkin.
A great recipe!
Delicious. This is going to become a staple in our home. :-)