Spicy cottage cheese casserole with pumpkin
5 servings
90 minutes
Spicy cottage cheese casserole with pumpkin is a delicate and aromatic treat rooted in European culinary tradition. Pumpkin gives the dish a velvety texture and light sweetness, while spices add warm, enveloping notes. Cottage cheese makes the casserole nutritious and rich, and dried apricots add a subtle fruity tang. The flavor combines creaminess, sweetness, and spicy depth, creating a harmony of shades. This casserole is perfect for cozy family breakfasts or tea gatherings. Baking in individual molds makes it convenient for serving, while the unusual combination of ingredients makes the dish unforgettable.
1
Preheat the oven to 180 degrees.
2
Pour water over the prepared and diced pumpkin (can be frozen) and dried apricots so that it completely covers the pumpkin, and simmer covered on low heat until the pumpkin is soft. If the water evaporates and the pumpkin is still not soft, add a little more water.
- Pumpkin: 400 g
- Dried apricots: 10 pieces
3
Beat the eggs with a pinch of salt (you can add a couple of tablespoons of sugar if you like it sweeter).
- Chicken egg: 2 pieces
- Salt: pinch
4
Pass the cottage cheese through a sieve and whip it a little with sour cream, adding it to the eggs.
- Curd cheese (tvorog): 400 g
- Sour cream: 100 g
5
Cool the pumpkin, add spices, and puree in a blender (I love that word!). Add enough spices that you think: Isn't that too much? It will be just right.
- Pumpkin: 400 g
- Cinnamon: to taste
- Cardamom: to taste
- Nutmeg: to taste
6
Mix pumpkin puree with egg-cottage cheese mixture.
7
It's better to bake in portion molds for 30 minutes, or in a silicone cake mold for 45 minutes.
