Pumpkin and Apple Casserole
4 servings
50 minutes
Pumpkin and apple casserole is a delicate and aromatic dish that preserves the traditions of Russian cuisine. Its history is rooted in rural life when housewives used seasonal products to prepare simple yet hearty treats. Pumpkin gives the casserole softness and a sweet taste, while apples add a pleasant tartness, creating an exquisite balance. Semolina makes the texture airy, while eggs and milk provide richness. The casserole turns golden and slightly caramelized, and serving it with sour cream enhances its tenderness. It is perfect as a dessert or light dinner, especially in the autumn-winter season. This dish not only warms but also brings comfort, awakening memories of home warmth and care.
1
Peel the pumpkin, remove the seeds, grate it, put it in a pot, add oil, a little milk, cover with a lid, and cook. During cooking, add the grated apples.
- Pumpkin: 1 kg
- Butter: 2 tablespoons
- Milk: 1 glass
- Apple: 4 pieces
2
Soak semolina in milk. Separate the yolks from the whites. Beat the yolks with sugar and whip the whites.
- Semolina: 0.5 glass
- Chicken egg: 3 pieces
- Sugar: 0.5 glass
3
When the prepared mixture cools down, add the semolina soaked in milk, the yolks crushed with sugar, salt, mix well, add the beaten egg whites and mix again.
- Semolina: 0.5 glass
- Chicken egg: 3 pieces
- Salt: to taste
4
Place in a greased and breadcrumb-sprinkled baking tray, drizzle with oil, and bake in the oven.
- Butter: 2 tablespoons
5
Serve the sour cream separately.
- Sour cream: 1 jar