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Creamy Pumpkin-Mushroom Casserole

What you need: 

2 cups raw cubed pumpkin
olive oil
4 cups chopped mushrooms (we mix eringi, maitake, and shiitake)
1 teaspoon salt + salt to taste
1/4 cup crumbled tempeh
2 cloves garlic, thinly sliced
3/4 cup nondairy milk
1/2 cup water
1/2 teaspoon turmeric
1 tablespoon flour
3/4 cup bread crumbs (panko here)
1/4 cup diced onion, caramelized in a bit of oil
handful chopped walnuts (optional, but good for crunch factor!)
pepper, to taste

What you do: 

1. Coat pumpkin cubes in olive oil and arrange in a single layer in a casserole dish. Bake at 375 degrees Fahrenheit for 30 minutes.
2. In a large pan over medium heat, combine mushrooms and salt. "Sweat" the mushrooms until their juices come out and they're cooked through.
3. Add the tempeh and garlic; cook for a few minutes. Add the nondairy milk, water, and turmeric; cook another few minutes. Sprinkle in the flour and stir to combine; cook another few minutes, or until sauce thickens. Remove from heat. Pour mushroom concoction over the baked pumpkin cubes and spread to even out surface.
4. In a bowl, combine the bread crumbs, caramelized onions, walnuts, salt, and pepper. Sprinkle that on top of pumpkin-mushroom mixture. Optionally, you could give the top a quick spray of oil before popping it in the oven.
5. Bake for 15 to 20 minutes at 375 degrees Fahrenheit.

Preparation Time: 
30 minutes; Cooking time: 1 hour
Cooking Time: 
1 hour
6 to 8
Recipe Category: 


I made this with some added yogurt to thicken the sauce - it is SO tasty! This is the type of dish you use to impress guests since it's so unusual and seems like it would be hard, but it is quite easy. My two picky toddlers also really like this recipe.


I can’t forget when I first taste this creamy pumpkin during the birthday of Layla in their house last year and keep on searching for the ingredients and glad that I finally found it here with the procedure to follow. Can’t wait to go back home and make this.


Loved this! Forgot to add salt/pepper to the onion mix (will do next time), but still was super good! Made it with butternut squash instead of pumpkin because that's what we had ;)


I made this on a whim for some nice earthy Autumn flavors for a dinner party. It went over SO well! Perfect blend of flavors! YUM.


This is FABULOUS!  I made it for my hubby & I on Friday night.  It was YUMMY.  Not only is it super tasty, but I plugged the exact recipe into my nutritional analysis software database and it's coming in at around 80 calories per serving (using the 6 serving version).  Being of the 'chubby' persuasion, I'm always super happy to find food that's both super YUMMY and good for me!


so i love pumpkin and mushrooms
i cant wait for fall so i can buy whole pumpkins, this looks incredibly delicious!

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