---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Pumpkin Casserole
  Categories: Vegetables, Casseroles
       Yield: 6 servings
  
   1 1/2 lb Fresh pumpkin meat                  2    Eggs
       1 lg Onion; finely chopped             3/4 c  Milk
     1/2 ts Salt; or as desired               3/4 c  Farmers cheese
     1/4 ts Ground white pepper                      -OR- hoop or ricotta cheese
       2 tb Unsalted butter; melted        
  
   Pumpkin dishes don't have to be sweet. This one is perfect with roast pork.
   Hollow out a small pumpkin to serve this in for a special presentation.
   
   PREHEAT OVEN TO 375F. Using a paring knife or vegetable peeler, peel and
   discard outer skin of the pumpkin. Slice the pumpkin into 1/4-inch slices
   and place in a mixing bowl. Add the onion, salt, pepper and butter and toss
   well. Pour contents of the bowl into a 9-inch round or square greased
   baking dish, cover with foil and place in the oven. Bake for 30 minutes.
   Meanwhile, beat eggs, milk and cheese together until smooth. Remove the
   baking dish from the oven, remove the cover and pour the cheese mixture
   over the top. Replace in oven, uncovered, another 20 minutes. The gratin is
   done when it turns golden brown.
   
   MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
  
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