By evelyn/athens on September 10, 2003
"A very nice side to a Sunday roast."
Serving Size: 1 (163 g)
Servings Per Recipe: 4
"Wow! is this good! I reduced the oil to 2 or 3 tablespoons and added 1/4 cup of water to the pumpkin mix. I also covered it with foil. Absolutely delicious, I had to force myself to stop eating the whole thing by myself.
The pumpkin cooked beautifully and the bottom got a little crispy which just added to the flavor. I will absolutely make this again as long as pumpkins and winter squashes are in season. Yummy yummy yummy."
"Great recipe! As I was short on time I added the pumpkin in with the garlic and sauteed it lightly just to speed up the cooking process a little! I also reduced the oil as I was using a non-stick pan and didn't need so much. The flavours were just wonderful with the fresh parsley. I served this with fish and green beans. Thanks Evelyn!"
"Looking for a pumpking gratin i found you recipe and so the choice was very easy.
As usually you recipes are wonderful and we enjoyed it all very much.
Thanks a lot for your recipes Evelyn!"
"Nice easy recipe. Added some wattleseed to the topping which worked well."