Pumpkin casseroles: recipes with photos, cooking features

Pumpkin Casserole is a popular autumn dish, rich in many valuable vitamins and minerals. It is prepared according to several different recipes, the best of which will be presented in today's article.

General recommendations

Pumpkin is a versatile product that blends beautifully with many components. Therefore, it is considered an excellent basis for the preparation of dessert and savory casseroles. For this, a medium-sized pumpkin weighing no more than 5 kg with a dark, dry tail and a dense smooth skin, without any mechanical damage, is best suited. Before starting the process, it must be cleaned of skin and seeds, rinsed and cut into pieces. If the pumpkin technology must be subjected to heat treatment, then it is better to boil for a couple. So it will turn out quite soft and not at all watery.

pumpkin casserole

Depending on the chosen recipe, it is supplemented with cottage cheese, semolina, rice, mushrooms, meat, poultry, bacon,cheese, apples, millet or dried fruits. The set of spices used is also determined by the composition of the future dish. For example, cinnamon, vanilla, lemon or orange zest are usually added to the pumpkin dessert casserole. Unsweetened products are most often seasoned with garlic, rosemary, a mixture of ground peppers or dried Provencal herbs.

With ground meat and cheese

This appetizing dish has a pleasant taste and a pronounced vegetable aroma. It is well suited for both children and adult diets, which means it will help to add variety to the daily family menu. To make a pumpkin casserole with minced meat, you will need:

  • 500 g of any twisted meat.
  • 400 g pumpkin.
  • 150 grams of cheese chips.
  • ½ cup sour cream.
  • ½ tbsp. l tomato paste.
  • Small carrot.
  • Medium onion head.
  • Salt, spices, mayonnaise, vegetable oil and pumpkin seeds.
pumpkin casserole with semolina

First of all, you need to do vegetables. They are cleaned, washed and crushed. Onions and pumpkin cut into cubes, carrot rubbed on a grater. Then the vegetables are poured into a hot, oiled griddle and fried along with twisted minced meat. After a few minutes, tomato paste, salt and seasonings are added to the contents of the container. All this is covered with a lid and cooked over low heat.Twenty minutes later the pumpkin with vegetables and minced meat is divided into three equal parts and spread into a greased form. Each layer is sprinkled with sunflower seeds and crushed with cheese chips. On top of it all poured sour cream and mayonnaise sauce. Prepare a casserole of pumpkin in the oven, heated to 180aboutC. After about half an hour, you can serve it to the table.

With champignons and chicken

This dish is an extremely successful combination of vegetables, mushrooms and white poultry meat. Due to this composition, it has a rich taste and rich aroma. To feed your family a pumpkin casserole, you will need:

  • 150 grams of champignons.
  • 300 g pumpkin.
  • 250 g chicken fillet.
  • 100 g of hard cheese.
  • 2 tbsp. l fresh sour cream.
  • Onion head.
  • Salt, seasonings and vegetable oil.
pumpkin casserole in the oven

Pumpkin, onions and mushrooms are fried in a heated, oiled pan, and then combined with slices of chicken fillet. All this is salted, seasoned with aromatic spices and spread into oiled refractory container. The future casserole is smeared with sour cream, crushed with raw cheese and cooked. Cook it for about forty minutes at 180aboutC.

With raisins and semolina

This dessert dish is equally edible, both hot and cold. Because it can be prepared the night before, and in the morning to apply for a family breakfast.To make a pumpkin casserole with semolina, you will need:

  • 40 g raisins.
  • 100 g of semolina.
  • 400 g pumpkin.
  • 3 tbsp. l powdered sugar.
  • Large egg.
  • Oil (for lubrication).

Cleaned and washed pumpkin is cut into large pieces, boiled and cooled. Then add to it a raw egg and icing sugar. The resulting mass is carefully treated with a blender, gradually pouring semolina. The resulting puree is supplemented with pre-steamed raisins, spread over the bottom of the greased container and subjected to heat treatment. Prepare a pumpkin casserole with semolina for about forty minutes at 170aboutC.

With cottage cheese

This version of the dessert casserole will surely be appreciated by young mothers whose children do not want to eat dairy products under any pretext. To make it you will need:

  • 400 g pumpkin.
  • 500 g granular curd.
  • 3 tbsp. l dry semolina.
  • 4 tbsp. l Sahara.
  • 2 tbsp. l breadcrumbs.
  • 2 eggs.
  • Half a lemon.
  • Vanillin, cinnamon and butter.
pumpkin and cottage cheese casserole

Start cooking pumpkin and cottage cheese casserole, preferably with an orange vegetable processing. It is cleaned, washed, cut into small pieces, boiled, cooled and whipped with a blender.The resulting puree is complemented with grated cottage cheese, eggs, vanilla, cinnamon, semolina and juice, pressed and lemon halves. All this is thoroughly mixed and left for twenty minutes at room temperature. At the end of the stipulated time, the present mixture is distributed in a form, the bottom of which is oiled and covered with breadcrumbs. Prepare cottage cheese casserole with pumpkin in the oven, heated to 180aboutC.

With macaroni and chicken

This recipe will be a real boon for lovers of hearty home-cooked meals. The dish prepared on it turns out very delicate and fragrant. To make such a savory casserole yourself, you will need:

  • 500 g white chicken meat.
  • 2 cups pumpkin puree.
  • 50 g white onions.
  • 30 g butter.
  • 450 g pasta made from durum wheat.
  • 40 ml of dry white wine.
  • 200 ml of pasteurized cow milk.
  • 250 ml chicken broth.
  • A cup of grated cheese.
  • Salt and seasonings.
cottage cheese casserole with pumpkin in the oven

Peeled and washed onions are cut into half rings and pass in melted butter. After about twenty minutes, they pour it in with wine and wait for the alcohol to evaporate.Then the onions are combined in one container with pumpkin, spices, salt, broth and milk. All this is intensively whipped with a blender and supplemented with boiled pasta, shabby cheese and heat-treated chicken. The resulting mass is distributed over the bottom of the refractory vessel and baked for about twenty minutes at 180aboutC. Serve this dish hot with any spicy sauce. And for those who love spicy food, we can recommend supplementing such a casserole with a small amount of minced garlic.

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