I still had some ‘pumpkin’ to use up from my giant candy roaster squash as well as some left over stale bread from making French toast, so I made the Baked Pumpkin Ziti from Vegannomicon. I mostly followed the recipe but I reduced the amount of oil and margarine substantially. The original recipe has 9 tablespoons of added oil and margarine (in addition to the naturally occurring fat in the cashews and walnuts). I reduced this to 2 tablespoons and the result was still incredibly delicious! I used 1 tbs of oil for the caramelized onions, didn’t add any oil to the ricotta and used 1 tbs of Earth Balance for the Sage Breadcrumb topping. This is definitely a dish that is fancy enough to make for company. And it makes a ton!
