Cottage cheese casserole with pumpkin
6 servings
60 minutes
Cottage cheese casserole with pumpkin is a delicate and aromatic dish of Russian cuisine that combines the creamy taste of cottage cheese with the sweet richness of pumpkin. Historically, casseroles became popular as a simple and hearty way to prepare cottage cheese desserts. Semolina gives structure, while vanilla sugar adds a light sweet note. It is an ideal option for breakfast or snack, served slightly cooled to allow the flavors to unfold best. The casserole has a soft, airy texture with light pumpkin accents, creating a harmony of flavors. It is served with honey, jam or sour cream, highlighting its natural sweetness and textural richness. The dish is not only tasty but also healthy due to the pumpkin's richness in vitamins and antioxidants. The casserole will be a cozy addition to the family table, bringing warmth and comfort.
1
Prepare all the ingredients.
2
Beat the eggs with sugar and salt until fully dissolved.
- Chicken egg: 2 pieces
- Sugar: 4 tablespoons
- Salt: pinch
3
Add cottage cheese, 4 tablespoons of sour cream, 5 tablespoons of semolina, mix with baking powder and stir.
- Curd cheese (tvorog): 600 g
- Sour cream: 5 tablespoon
- Semolina: 6 tablespoons
- Baking powder (raising agent): 10 g
4
Cut the pumpkin into small cubes. This way it will cook faster.
5
Add pumpkin to the cottage cheese mixture and mix thoroughly.
- Pumpkin: 100 g
6
Grease the baking dish with butter.
- Butter: 20 g
7
Sprinkle the remaining 1 tablespoon of semolina over the entire dish to prevent the casserole from burning.
- Semolina: 6 tablespoons
8
Place the cottage cheese mixture in a baking dish and spread it evenly.
9
Grease the entire surface with 1 tablespoon of sour cream. Bake at 180 degrees for about 40-45 minutes until a golden crust forms.
- Sour cream: 5 tablespoon
10
Cool slightly before serving.
11
Cut into portion pieces and serve at the table.
