A Historical Overview
Pumpkin has been a treasured ingredient for centuries, originating in North America and cultivated by Indigenous peoples long before European settlers arrived. Early colonial cooking often included pumpkin stews, puddings, and baked dishes. By the 19th century, pumpkin casseroles and savory bakes became a staple during harvest time, especially in the fall season. With pumpkin’s versatility, casseroles became a hearty way to showcase the vegetable—blending it with grains, cheese, and spices for comfort food that warms both body and soul.
Easy Pumpkin Casserole – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Easy Pumpkin Casserole is savory, creamy, and perfectly comforting—an ideal dish for crisp fall evenings, Thanksgiving feasts, or even a cozy weeknight dinner. Packed with tender pumpkin, fluffy rice, and fresh greens, this casserole combines seasonal flavors into a hearty one-pan meal. The pumpkin adds natural sweetness while herbs and cheese balance everything with richness. If you’re looking for a simple yet flavorful autumn recipe, this casserole is sure to be a new family favorite.
Ingredients
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3 cups pumpkin, peeled and cubed
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2 cups cooked rice
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1 small onion, diced
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2 garlic cloves, minced
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1 cup fresh spinach or kale
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1 cup shredded mozzarella or cheddar cheese
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1/2 cup grated Parmesan cheese
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1 cup milk or cream
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2 tbsp olive oil
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1 tsp dried thyme
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1/2 tsp ground nutmeg
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Salt and pepper, to taste
Instructions
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Preheat oven to 375°F (190°C). Grease a medium casserole dish.
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Heat olive oil in a skillet, sauté onion and garlic until fragrant.
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Add pumpkin cubes and cook 5–7 minutes until slightly tender.
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Stir in spinach or kale, letting it wilt.
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In a large bowl, combine cooked rice, pumpkin mixture, thyme, nutmeg, milk, and half the cheeses. Season with salt and pepper.
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Transfer mixture into casserole dish. Sprinkle with remaining cheese.
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Bake uncovered for 30–35 minutes until bubbly and golden.
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Serve warm and enjoy!
Notes
Substitute quinoa or couscous for rice for a twist.
Add crumbled sausage or bacon for extra protein.
For a vegan version, use plant-based milk and dairy-free cheese.
FAQs
1. Can I make this casserole ahead of time?
Yes! Assemble the casserole a day ahead, cover tightly, and refrigerate. Bake as directed when ready, adding 5–10 minutes if cold from the fridge.
2. Do I have to use fresh pumpkin?
Not at all! Canned pumpkin puree or frozen cubed pumpkin works great. Just adjust the baking time slightly if using puree for a creamier texture.
3. Can I make this casserole gluten-free?
Absolutely! Simply use gluten-free rice (or quinoa) and ensure your cheese and seasonings are gluten-free. This dish is naturally adaptable to dietary needs.
