Sour Cream and Pumpkin Quiche

This is a tasty spread made from leftover butternut squash which had been baked for Thanksgiving dinner. Use it as a dip for crudités or on toast for breakfast. We liked it in sandwiches with lettuce, sliced cucumbers and hard-boiled eggs. We also liked black beans mixed into it. * ½ C baked butternut squash * ½ C fresh ricotta cheese * 2 t finely minced ginger * ¼ C finely shredded fresh parmesan * Juice of ½ large lime * I used a hand held mixer on lowest speed. You can mix this by hand. We use local food and local suppliers and independent stores when possible. The ricotta cheese in this recipe is made at our local, family-owned and operated grocery store from organic milk produced within 50 miles. We eat it straight from the container, look for recipes with ricotta, and create excuses to use it.

I just made this for dinner and my husband went back for thirds! I also added some crumbed feta that I had in the fridge and some bacon.

When they say 'cooked pumpkin" is it meant as in steamed or boiled?

So easy! and more importantly, so yummo!! Nice one!

beautiful and so so easy - thanks girls

I am just waiting for this one to cook!!!! Will let you know in ten minutes ;-)

This is one of my fav. I roast my butternut in honey and olive oil and sometimes add some red onion and capsican. A good hand full off parmy cheese goes well.

so incredibly easy. it's quick. and it's true what the girls say - just put in whatever's in your pantry / fridge. we have made quite a few different varieties. Yummo !