Pumpkin Casserole
8 servings
90 minutes
Pumpkin seems to have been invented to become the base for a casserole: a slightly cottony airy texture, which after heat treatment acquires a pleasant creaminess. All these properties of pumpkin should be used especially when the pumpkin is still young and has not lost its juices during long storage. To ensure that the pumpkin texture remains fluffy in the finished casserole, use semolina, it is a traditional filling for such dishes. And to make the sweetness of the pumpkin less unambiguous, add a little cinnamon to it, which will give the food both an oriental and a Christmas flavor. This recipe is, in general, quite simple, the main thing is not to take the initiative when it comes to proportions, otherwise the casserole may turn out either too liquid or too steep.
1
Peel the pumpkin from the skin and seeds and cut it into random pieces.
- Pumpkin: 500 g
2
Place the pumpkin in a pot, pour in milk, and simmer until soft for 20-30 minutes. The time depends on the size of the pieces.
- Milk: 300 ml
- Pumpkin: 500 g
3
Separate the whites from the yolks.
- Chicken egg: 3 pieces
4
Whisk the yolks with sugar.
- Sugar: 120 g
5
Blend the cooked pumpkin with milk until smooth puree. Add cinnamon, semolina, and yolks to the puree, mix, and let the mixture cool slightly.
- Pumpkin: 500 g
- Milk: 300 ml
- Ground cinnamon: to taste
- Semolina: 70 g
- Chicken egg: 3 pieces
6
Whisk the eggs with a pinch of salt until fluffy.
- Salt: pinch
7
Add egg whites to the pumpkin mixture and stir with a silicone spatula.
- Chicken egg: 3 pieces
8
Grease the baking dish with oil, pour in the pumpkin mixture, and place it in an oven preheated to 180 degrees for 30 minutes.
- Butter: to taste
9
Cool the finished pumpkin casserole completely and sprinkle with powdered sugar before serving.
- Powdered sugar: to taste