Pumpkin or Butternut Squash Tian

From: rosslare

On Nov 18, 2008

From: Kazookie

On Oct 22, 2008

I made this recipe with a regular mid size pumpkin~used cooking spray on the pan &drizzled olive oil on half way through /since I was out of basil used Italian herbs & garlic the recipe easily made 8-10 cups cups of servings -delicious!~I left the Pumkin Tian to brown on one side & it made for aninteresting contrastof taste & textures(6cups were cooled & frozen for later use-hopeit turns out as nice?p.s I added a second tablesoon of parmean cheese per freezer bag of pumkin)

From: JustJanS

On Sep 3, 2003

I picked this recipe in dare!, and had it chosen, cooked, eaten and reviewed in 3 hours. That's because it's a simple recipe made with common (for our house) ingredients, but the taste was fantastic. I had 1kg of pumpkin which looked about half the 8 cups Evelyn asked for. It was a very generous serve for 4 people along with roasted potatoes, steamed veg and a roast shoulder of pork. We eat a lot of roasted pumpkin, but this recipe made it special.

From: Stardustannie

On Mar 20, 2006

A delightful vege dish that's easy to prepare & a nice change from regular roast pumpkin. I sprayed mine with olive oil spray instead of drizzling to keep the cals down and it worked a treat. A keeper for sure! Thanks for sharing.