The pumpkin-curd casserole is a quick-cooking dish that is perfect for breakfast, afternoon tea or a light dinner. And such a casserole is simply irreplaceable in baby and dietary food, because it is made from very healthy and low-calorie foods: pumpkin and cottage cheese. You can add other ingredients to the dish: raisins, dried apricots, chopped nuts, apples, oranges, apricots or rice. In addition, the curd casserole with bright, juicy pumpkin has a special, very delicate and delicate aroma.

Cottage cheese casserole with pumpkin and orange zest

Cooking time is 45-60 minutes.

Servings - 4-5

According to this recipe, we will prepare a pumpkin-curd casserole with orange flavor. To make the dish sunny and bright, choose a pumpkin with dark pulp, a pale yellow pumpkin will not create such an effect. Sprinkle the pumpkin and cottage cheese casserole with powdered sugar, coconut flakes, or crushed nuts. Or you can just pour the dish with sweet sour cream sauce or honey.

45 minutes Seal

Bon Appetit!

Cottage cheese casserole with pumpkin and raisins in layers

No less tasty than in the previous recipe, you get a casserole of cottage cheese and pumpkin with the addition of raisins and lemon zest. Baking smells like lemon, the consistency is moderately dense. The casserole is beautiful on the cut, because the curd layers here alternate with the pumpkin layers. The recipe is time-tested, cook and enjoy!

Ingredients:

• Pumpkin pulp - 500-600 gr.
• Cottage cheese - 350 gr.
• Raisins - 150 gr.
• Zest of 1 lemon - 1 pc.
• Chicken egg - 2 pcs.
• Vanillin to taste.
• Sour cream - 2 tablespoons
• A pinch of salt.
• Sugar - 5-6 tablespoons
• Semolina - 5-6 tbsp.

Cooking process:

1. Cut the peeled pumpkin pulp into small cubes and bake in the oven until tender (30-40 minutes at 180 degrees). Cool completely.
2. Let's prepare a curd mass for a casserole. Mix cottage cheese with 3 tablespoons of sugar. You can add less sugar if you wish.
3. Add 1 egg, vanillin on the tip of a knife, 2-3 tablespoons of semolina, 2 tablespoons of sour cream to the curd mass. Blend the ingredients with a blender until smooth. Add raisins and stir.
4. Using a fine grater, remove the zest from one lemon.
5. Prepare the pumpkin paste for the casserole. Place the pumpkin pieces in a blender or in the bowl of a food processor, add 3 tablespoons of semolina, 3 tablespoons of sugar (or less), 1 egg, vanilla on the tip of a knife, lemon zest. Beat all ingredients until smooth.
6. Cover the bowls with cottage cheese and pumpkin masses and refrigerate for half an hour.
7. After 30 minutes, turn on the oven to preheat 180 degrees. Brush with butter and sprinkle with semolina on a baking dish.
8. Spread the mass into a mold in 5 layers: the first layer is pumpkin, then curd, then again pumpkin and curd layers. There should be a thin layer of pumpkin on top of the casserole. Smooth out the top with a spoon.
9. Bake for about 50 minutes at 180 degrees.
10. Eat the pumpkin-curd casserole cooled down.

Bon Appetit!

Advice: if you are not using a blender, a mashed potatoes or a sieve will help to grind all the ingredients to a uniform consistency.

If you are using a glass dish for baking, then place the casserole in a cold oven so that the glass does not crack from temperature extremes.

Cottage cheese casserole with pumpkin and apples

Usually, cottage cheese casseroles become much tastier when cooled, therefore they are prepared in advance. Note, however, that the apple, pumpkin and cottage cheese casserole baked with this quick and easy recipe will taste good even when warm. It turns out that it is sweet or slightly sour, depending on which apples are added to it.

Ingredients:

• Pumpkin pulp - 250 gr.
• Apples - 250 gr.
• Cottage cheese - 500 gr.
• Raisins - 50 gr.
• Chicken egg - 2 pcs.
• Milk - 100 ml.
• A pinch of salt.
• Sugar - 50 gr.
• Semolina - 5-6 tbsp.
• Butter - for greasing the mold.

Cooking process:

1. Pour the raisins with boiling water, and the semolina with warm milk, so that both are swollen.
2. Put cottage cheese, sugar and eggs in a bowl and grind well with a fork or interrupt with a blender.
3. Peel and seed apples and pumpkin. The weight of the peeled pumpkin should be the same as the weight of the peeled apples.
4. Grate pumpkin and apples on a fine grater or grind with a blender.
5. Strain the raisins through a sieve and pat dry well with a paper towel.
6. Add the swollen semolina to the curd, stir until smooth.
7. Then add pumpkin, apples and dried raisins to the mass. Stir well again.
8. Put the cottage cheese-apple-pumpkin mass in a greased dish and sprinkled with breadcrumbs. On top of the future casserole, you can lightly sprinkle with breadcrumbs, and also lay out with small pieces of butter to get a beautiful, golden brown crust.
9. Bake the casserole in a preheated oven for 50-60 minutes until tender. Temperature - 190-200 degrees.
10. Serve warm or chilled.

Bon Appetit!

Cottage cheese casserole with pumpkin and rice

The curd casserole with rice and pumpkin prepared according to this recipe is very useful for dietary meals. Pumpkin mass is added to the casserole not raw, but baked or stewed. You can cook pumpkin, cut into small pieces, in a double boiler, or simmer in a skillet with butter. In addition, the recipe contains some sugar. If you have a sweet tooth, increase the amount of sugar or eat a casserole with jam or sweet sauce.

Ingredients:

• Pumpkin pulp - 250-300 gr.
• Cottage cheese - 300 gr.
• Rice - 0.5 tbsp. dry.
• Semolina - 3 tbsp.
• Flour / s - 1-2 tablespoons
• Chicken egg - 2 pcs.
• Salt - 1/3 tsp
• Sugar - 3 tablespoons
• Cinnamon - 0.5 tsp.
• Vanillin - 0.5 tsp
• Nutmeg - 0.5 tsp
• Butter - for greasing the mold.
• Bread crumbs - for adding forms.

Cooking process:

1. First of all, boil the rice. To do this, place half a glass of rice in a saucepan and pour a glass of water, add a little salt and cook over low heat, so that the rice remains slightly hard.
2. While the rice is cooking, cook the pumpkin. Cut it into small cubes and simmer in a skillet covered with a small lump of butter. If possible, simmer the pumpkin until tender in a slow cooker (double boiler).
3. If you cook the pumpkin in a skillet, remember to stir it. At the beginning of extinguishing, you can add a little water, and at the end of extinguishing, make the fire stronger so that all excess liquid evaporates.
4. Mash well-stewed pumpkin with cottage cheese, add rice, sugar and stir as best as possible.
5. Beat eggs with a whisk until light foam with a pinch of salt.
6. Add semolina to the beaten eggs, stir and leave for 10-20 minutes to swell the semolina.
7. Add semolina and eggs to the casserole mixture, season with nutmeg, vanilla and cinnamon and stir well.
8. If the mass is a little thin, add a couple of tablespoons of premium flour to it and stir.
9. Cook the casserole in small tins, oiled and sprinkled with ground breadcrumbs, or in one large pan.
10. Baking time in small tins is about 25 minutes (temperature 180-190 degrees). In large form - about 50 minutes.
11. Cool the prepared casserole with rice and pumpkin and serve.

Bon Appetit!

Advice: so that the bottom of the pastry does not burn in the oven, it is recommended to put the casserole dish on a baking sheet with sides, and add a little water to the baking sheet.

Cottage cheese casserole with pumpkin and banana

Delicious pumpkin-curd casserole with sweet banana turns out very tasty. Even if your kids don't like cottage cheese or pumpkin, a banana will fix this situation! Its sweet taste and wonderful aroma will add originality to the familiar dish, and no one will even guess what exactly this culinary masterpiece is made of!

Ingredients:

• Pumpkin pulp - 300 gr.
• Cottage cheese - 400 gr.
• Banana - 1-2 pcs.
• Semolina - 2-3 tbsp.
• Sour cream - 2 tablespoons
• Chicken egg - 1 pc.
• Salt - 1/3 tsp
• Sugar - 1-2 tablespoons
• Vanillin - 0.5 tsp
• Butter - for greasing the mold.
• Bread crumbs - for adding forms.

Cooking process:

1. First, let's make pumpkin puree. Cut the peeled pumpkin into small cubes so that it cooks faster. If you want, you can cook the pumpkin in a slow cooker (double boiler), thoroughly extinguishing it. Grind the finished pumpkin slices with a blender or a crush in mashed potatoes.
2. Combine cottage cheese with egg, sour cream, vanilla and semolina, rub well.
3. Add pumpkin puree and banana slices there, beat in a blender until fluffy, homogeneous. Add bananas (1 or 2, if they are small) to the casserole, add the ripe ones you can find - they will have the strongest flavor and the highest sugar content.
4. Grease a baking dish with butter and sprinkle with ground breadcrumbs, transfer the prepared mass into it.
5. Bake the cottage cheese, pumpkin and banana casserole for 40-50 minutes at 180-190 degrees.
6. Chill the prepared casserole and serve with sour cream or jam.

Bon Appetit!

Tip: any casserole will come out tastier and more beautiful if it gets a golden brown crust. To do this, sprinkle the baking mass, laid out in the form, on top with bread crumbs and lay out with small pieces of butter. In the oven, the butter will melt and grab with the breadcrumbs - this is how you get an appetizing crust.

Unfortunately, healthy food is not always tasty. But this is not about our case, because today the recipe for casserole of pumpkin and cottage cheese is on the “agenda”. Soft, aromatic and juicy - perfect for a kid's breakfast or snack, a great addition to tea. Write down the most popular recipes for this dish!

Cottage cheese and pumpkin dessert

The incredibly delicate taste and airy texture of this dessert, complemented by bright colors, will delight any, even the most stubborn skeptic, who cannot stand pumpkin. In addition to its excellent taste, this dessert will also delight you with great benefits, because both of its main components have an excellent healing effect on the body. How is this casserole cooked in the oven? It’s as easy as shelling pears!

We need the following ingredients:

• Pumpkin - 400 grams;
• Cottage cheese - 500 grams;
• Egg - 2 pieces;
• Semolina - 2 tablespoons (with a slide);
• Sugar - 3 tablespoons (you can vary the amount, focusing on your taste);
• Butter - to lubricate the mold;
• Cinnamon, vanilla - optional;
• Lemon - ½ piece.

The cooking method is not particularly difficult:

1. Wash the pumpkin thoroughly, remove the peel and remove the pulp. Cut into cubes of medium size. Fold in a saucepan, fill with water to completely cover the pieces, salt a little and set to boil until soft.
2. While the pumpkin is boiling, grind the cottage cheese through a sieve or break it in a blender until smooth.
3. Add sugar, semolina and, if you wish, spices to the grated cottage cheese. Everything is thoroughly mixed until smooth. Squeeze lemon juice there.
4. In the meantime, our pumpkin should already be soft.
5. Drain the water and let the pulp cool slightly, then knead it with a fork or crush. For a more uniform texture, you can puree the pumpkin with a blender.
6. We mix all the ingredients and leave to infuse for 15 minutes. This is necessary for the cereal to swell.
7. We turn on the oven at 180-200 degrees, in the meantime we prepare the form: grease with oil and sprinkle with semolina, flour or breadcrumbs. The casserole is baked for about 30-40 minutes.

A ruddy crust and a dry skewer after piercing - evidence of the readiness of the dessert. You can serve it "hot, hot", and already completely cooled down. You can supplement the dish with jam, jam or sour cream.

Cooking in a multicooker

This kitchen device has become a favorite in the kitchen of many housewives, because it saved a lot of trouble. What is not prepared with its help! Of course, there is a recipe for pumpkin casserole in a slow cooker, moreover, a rather unusual recipe.

Ingredients:

• Egg - 2 pieces;
• Cottage cheese - 250 grams;
• Pumpkin - 500 grams;
• Semolina - 5 tablespoons;
• Butter - 1 tablespoon;
• Sugar - 5-6 tablespoons;
• Raisins are a handful.

The cooking method is slightly different from the previous one, since we will make this casserole in flaky:

1. We try to cut the pre-peeled pumpkin into equal cubes so that it boils evenly. Put in a saucepan and add a little water, simmer under the lid until soft.
2. Purée the finished hardened pulp with a blender. Add 2.5-3 tablespoons of sugar, half a serving of semolina and one egg to the pumpkin puree. Stir until smooth. It is advisable to try mashed potatoes to gauge the level of sweetness, and add some sugar if necessary.
3. According to this recipe, the curd mass must be prepared separately. Grind the cottage cheese through a sieve. Pour boiling water over the raisins and dry them.
4. We mix cottage cheese with the rest of sugar, semolina and an egg, send raisins there. If the mass turns out to be too thick, you can remedy the situation by driving another egg into it or adding a little sour cream.
5. We generously grease the form of the multicooker with oil and begin to lay out our casserole. Evenly distribute a layer of cottage cheese with a height of 1-2 cm along the bottom, after which we do the same with pumpkin puree. Alternate layers until the food is completely finished. It is better to press each subsequent layer a little with a spatula, for good "adhesion".
6. We set the "Baking" mode, the desired temperature is 140 degrees. The baking time will be about an hour.

Another feature is that a ready-made dessert cannot be rushed out of the mold, because due to the softness of hot cottage cheese, it can simply fall apart, therefore this dish is served already cold.

If you are on a diet

The reason for rejecting many products is often not only extra centimeters, but also various health problems. Be that as it may, it is not so often possible to pamper yourself with dieters. An excellent option for such a case is a diet casserole. A minimum of calories, a huge amount of nutrients necessary for the body, a short preparation time and almost no effort. Is it worth listing further? Let's cook!

Ingredients:

• Pumpkin pulp - 1 cup (grated on a coarse grater);
• Cottage cheese - 200 grams (low-fat);
• Sour cream - 3 tablespoons;
• Milk - 100 ml;
• Semolina - 2 tablespoons;
• Sugar - 2 tablespoons;
• Egg - 2 pieces;
• Butter - for lubricating the mold;
• A pinch of salt.

Cooking method:

1. A distinctive feature of this recipe is that this pumpkin casserole is made from raw, not boiled pumpkin. We clean the vegetable and rub it on a coarse grater, add sugar and salt.
2. Knead or grind the cottage cheese. Add milk, sugar, semolina and pumpkin directly to it. We mix everything until smooth.
3. Lubricate the mold with oil, heat the oven to 180 degrees. Pour the mixture into the mold, level the surface and carefully coat with sour cream.

The rosy crust and wonderful aroma will tell you that the casserole is ready. This dessert option is allowed even for people with gastrointestinal diseases who adhere to a strict diet.

Pumpkin apple joy

Juicy, incredibly tender and bright. Having cooked it at least once, you will love this dessert with all your heart. And most importantly, the cooking process is so simple that the most difficult thing about it is not to eat the casserole right away.

Ingredients:

• Pumpkin - 0.5 kg (peeled pulp);
• Cottage cheese - 0.5 kg;
• Semolina - 3 tablespoons;
• Apples - 4-5 pieces (sour);
• Eggs - 2 pieces;
• Sugar - 3-4 tablespoons;
• Vanilla sugar - ½ pack;
• Cinnamon - 1 tablespoon;
• Ground crackers - 1.5 tablespoons (white);
• Lemon - ½ piece;
• Butter - for lubricating the mold.

We divide the preparation into the following stages:

1. We cook each of the main ingredients of the casserole with pumpkin and cottage cheese and apples separately, and start with the pumpkin. Cut the pre-peeled pulp into cubes 2-3 mm thick. Simmer with a little water until soft, then put it in a colander and knead until smooth.
2. Add half the sugar and semolina to the mashed potatoes, try to mix in such a way that the semolina does not get lost in lumps. Let the mixture brew for 20-25 minutes until the cereal swells.
3. Now apples. Cut them into a medium cube and put them in a deep plate with a little lemon juice. In the process of cutting, shake them periodically so that the juice covers all the pieces. This will protect them from darkening. Now we need to tire them a little. To do this, put them in a dry frying pan and keep them under the lid for a couple of minutes. It is important that the apple does not lose its shape.
4. Let's go back to the pumpkin. Add vanillin, egg and breadcrumbs to the puree, mix thoroughly. Now we shift the mass into a pre-oiled form, level the surface. Sprinkle with half a tablespoon cinnamon on top.
5. Divide the remaining egg into white and yolk. We send the protein to the refrigerator, and the yolk to the grated cottage cheese. Throw the remaining sugar there, grind everything thoroughly. Beat the protein until a strong foam and add it to the curd mass. Stir gently but thoroughly.
6. Put the apples in a mold on top of the pumpkin, sprinkle with cinnamon. The last layer is curd mass. After laying it, we immediately send the casserole to an oven preheated to 200 degrees.

After 25-30 minutes, a delicious dessert will be ready. If the top begins to blush rapidly, you need to cover it with a sheet of paper or parchment. Dessert should be served already cooled down.

Video recipes

Hello girls and boys!

Remember, I wrote to you that I was going to my mom and dad? I also promised to make something with pumpkin. I didn’t have time to stir anything out of a juicy bright Greek pumpkin, but my mother had time ... Yes, not something there, but a very cool pumpkin casserole with homemade cottage cheese.

I always said that I don't like pumpkin, but, as it turned out, I just cooked it wrong. To be precise, I didn't cook it at all. The only pumpkin-related favorite I had was a Greek pie made from phyllo dough with a sweet filling of pumpkin, nuts, raisins and the most fragrant oriental spices. Greeks are not great at desserts, but THIS pumpkin pie is one of their best pastry achievements! If you compare it with something, then it is very similar to a strudel, only tastier at times. When I return to my homeland, I will definitely cook it. Would you like to try this? Maybe write? It's really delicious!

And now I’m completely lazy under my mother’s wing, I don’t do anything, I don’t cook and I don’t even bake. Therefore, today's recipe MOTHER[no matter how strange this phrase may seem] DIETARY a pumpkin casserole with cottage cheese in the oven is an ideal option for a healthy breakfast. Mom cooked casserole sugarless(especially for me): pumpkin itself is a pretty sweet product, but I glazed it with homemade red currant sauce. The combination turned out to be incomparable! I would even say that this is not a casserole, but a light tender pumpkin-curd soufflé, since neither flour nor semolina is here either.

A traditional autumn-winter product characterized by a huge range of nutrients. Pumpkin very easily absorbed by the body and has medicinal properties... Pumpkin is an irreplaceable assistant in the fight against cardiovascular diseases, premature aging, cataracts and other eye diseases, in addition, vitamins A and C, contained in the pulp and seeds of pumpkin, significantly strengthen the immune system and fight against the formation of cancer cells. In addition to all this, pumpkin is rich in magnesium, potassium, zinc, dietary fiber, which improve digestion... Among other advantages of pumpkin: anti-inflammatory, antioxidant effect, beneficial effect on the skin, counteracts depression, diuretic properties that promote the elimination of toxins. In short, pumpkin belongs to the category superfoods at a very low cost. And with all this, the pumpkin is very low-calorie and dietary product... So don't chase chia seeds and goji berries, eat pumpkin!

Well, I will not repeat about the beneficial properties of cottage cheese, you already know everything.

I write down the recipe (from the words of my mother)

Of course, mom has everything by sight, but I will try to translate everything into grams.

Mom took:

• 400 gr. pumpkin
• 100 g milk
• 200 gr. curd
• 100 g sour cream
• 2 eggs
• a pinch of salt
• ½ tsp ground cinnamon
• a pinch of ground nutmeg (optional)
• a pinch of ground ginger (optional)
• zest of 1 orange (optional)
• butter - for greasing the mold

My spice mom added only a little cinnamon, but I, already accustomed to spicy oriental aromas, missed them very much. Therefore, I recommend that you spice up the casserole with a generous pinch of cinnamon and nutmeg, maybe a little ginger. These spices take any pumpkin baked goods to a whole new level.

Everything is prepared very simply

1. We peel the pumpkin from the peel and seeds, and cut into small cubes about 1 cm.We should get 400 gr of peeled pumpkin.
2. Boil milk in a saucepan, add chopped pumpkin and steam on low heat under a lid until soft (20 minutes).
   

   At the end of cooking, liquid will come out of the pumpkin, and the milk will curdle, as it were - this is normal.

3. We drain the resulting liquid and in the same saucepan we punch the pumpkin with an immersion blender or puree with a potato pusher.
4. Preheat the oven to 200º... Grease a small baking dish well with butter.
5. Knead the cottage cheese with a fork or the same immersion blender and mix it with sour cream.
6. Beat the eggs lightly with a fork or whisk. You can beat the eggs well, then the casserole will be more fluffy.
7. Add the curd mass to the pumpkin puree along with eggs, salt and spices, mix thoroughly.
8. We transfer the pumpkin-curd mass into the prepared form and bake in the oven preheated to 200º for 20 minutes.
9. Remove the prepared casserole from the oven and leave to cool.

Before serving, it is better to cool the pumpkin-curd casserole completely and serve cold, then it will better keep its shape and will not fall apart.

Of course, such a pn-casserole turns out to be practically unsweetened, so I strongly advise you to serve it with honey, berry sauce or jam, sprinkle with a pinch of cinnamon and enjoy a delicious and healthy breakfast.

On this I say goodbye, and in order not to miss new delicious recipes, follow me on social networks.

Good luck, love and patience.

If you are thinking about what else to cook from pumpkin, when rice-pumpkin porridge is already tired, remember about casseroles. There are many options, try this wonderful recipe: pumpkin casserole with cottage cheese. You will definitely like it, and you can also complement it with raisins or dried apricots, apples or jam, banana and ... but you never know what else, you will always get a delicious dessert out of the oven.

Pumpkin casserole with cottage cheese and raisins

Products:

• 500 g of cottage cheese;
• 200-300 g pumpkin without peel and seeds;
• 2 eggs;
• orange or lemon;
• 4 tablespoons of semolina with a slide;
• 100 ml of milk;
• 100-150 g of sugar (for a sweet lover);
• 30-50 g butter;
• 1 teaspoon baking powder
• vanillin to taste.

Step by step description of the recipe:

1. Fill the semolina with milk and leave to swell while we prepare other products.
   
2. Cut the pumpkin into small pieces, transfer to a refractory container, pour a couple of tablespoons of water, sprinkle with sugar on top and put in the oven.
   
3. We close the lid so that the pumpkin pieces do not dry out and burn. After 10 minutes, take out, drain the water, do not rub in mashed potatoes, and leave the pumpkin in pieces.
4. Break the cottage cheese with a blender or rub it through a sieve. This is necessary for a uniform structure so that the baked dessert is like a delicate soufflé. If you like white grains of cottage cheese in a casserole, skip this step.
   
5. We rub the orange zest on a grater, pour it into the cottage cheese. You can take lemon zest, the taste of the casserole will be different. The main thing is to rub only a thin orange layer without touching the white bitter layer.
   
6. Eggs can be prepared in two ways: either beaten whole with sugar, or first divided into yolks and whites, then beat separately. In the second version, the dough will be more fluffy. We will cook in the second way.
   
7. So, grind the yolks with 2 tablespoons. sugar and add to cottage cheese. Add swollen semolina, vanillin to taste, heated butter, baking powder. We mix.
   
8. Add washed raisins and pieces of steamed pumpkin. Stir, but try not to knead the pumpkin so that the pieces remain.
   
9. Beat the whites with the rest of the sugar.
   
10. Add to the curd-pumpkin mass. Mix gently.

    Whisk the whites in a dry bowl without the slightest presence of fat, otherwise you will not get foam.

11. Lubricate the mold with oil and pour the mixture. We put in a hot oven and bake for 40 minutes at 180 degrees.
    
12. You can't open the oven at first, but check the casserole after 30 minutes. If you see that it runs the risk of burning on top, put the foil.
13. Check readiness with a match, especially in the middle of the mold, where the curd mass is baked longer.

It is better to cut into portions in a warm form, then the casserole does not break and looks beautiful on plates.

Pumpkin casserole with cottage cheese, banana and yogurt

The second recipe is slightly different, with banana and yogurt. From such products, a delicious casserole is obtained, sweet, aromatic.

Products:

• 500 g of peeled pumpkin;
• 500 g of cottage cheese;
• sugar to taste, for those with a sweet tooth;
• 250 g creamy yogurt;
• 2 bananas;
• 3 eggs;
• 3 tbsp lemon juice;
• salt.

Step by step description of the recipe:

1. Prepare the pumpkin puree, for this we cut the pumpkin into pieces and bring them to readiness or steam, or cook in a little water. In the latter case, the pumpkin will be watery, so you need to hold it in a colander to remove excess liquid. Puree with a blender.
2. Separate the whites from the yolks. Add some salt to the proteins and put them in the refrigerator (freezer) for 3-4 minutes, and grind the yolks with cottage cheese and yogurt.
3. Grind bananas with a blender so that they do not darken, pour over them with lemon juice.
4. Mix the banana puree with the curd mass and beat everything with a blender.
5. We take out the proteins from the freezer and beat until firm foam. Stir in small portions with pumpkin puree.
6. Lubricate a baking dish or cover with baking paper. Pour out a little curd mixture, when it disperses along the bottom of the mold, pour the pumpkin-protein mixture onto it in the center. We are waiting for it to disperse too. Again curd and again pumpkin. Thus, we pour everything out, and then we put it in the oven.
7. We cook for 1 hour at 180 degrees. Do not take out your casserole immediately, let it stand, just turn off the oven. In 10-15 minutes everything is ready,
8. you can invite your loved ones to the table.

For those who do not like pumpkin, I suggest a simple one. It cooks quickly and always tastes good.

Curd casserole is a great dessert dish that not only tastes good, but also brings health benefits, while being great at saturating and discouraging overeating and overusing sweets. Since the basis of a tasty and high-quality casserole is natural cottage cheese, which contains a lot of protein, calcium and essential amino acids, it can be regularly included in the diet of children and adults and used as a nutritious breakfast, an easy-to-digest dinner or a healthy afternoon snack. Casseroles with the addition of various fruits, berries, nuts and dried fruits may seem especially interesting in this regard, which not only add additional benefits to this wonderful dish, but also allow you to diversify the menu, making the casserole a favorite and always desired dish.

Today I want to bring to your attention an unusually tasty and stunningly beautiful version of a curd casserole cooked with the addition of pumpkin, which, no doubt, will amaze your loved ones and will become a real hit at breakfast or afternoon tea. This casserole is not too difficult to prepare from alternating layers of snow-white curd mass and a bright orange pumpkin layer and turns out to be so attractive and appetizing that even an eater indifferent to pumpkin cannot resist before it. The most delicate creamy consistency and the amazing combination of rich creamy and aromatic pumpkin layers make this exquisite dish not only healthy and nutritious food, but also a great dessert that will turn your tea drinking into a real feast for gourmets and at the same time lovers of a healthy lifestyle. After all, pumpkin curd casserole is prepared without a drop of oil and contains only 165 kcal per 100 g, and pumpkin also has the ability to stimulate the burning of fat in the body, so gastronomic pleasure and a rejuvenating effect are guaranteed to you. Bon Appetit!

Useful information

How to cook cottage cheese casserole with pumpkin in the oven - recipe for casserole with cottage cheese and pumpkin layer with step by step photos

INGREDIENTS:

Curd layer:

• 500 g cottage cheese 5 - 12%
• 100 g sugar
• 2 large eggs
• 1 tbsp. l. starch
• 2 tbsp. l. poppy
• a pinch of vanillin
• a pinch of salt

Pumpkin layer:

• butternut squash weighing about 1 kg
• 50 g sugar
• 1 large egg
• 2 tbsp. l. starch
• zest of a large orange
• a pinch of salt

Pumpkin filling:

• 150 g pumpkin puree
• 50 g sour cream
• 1 tbsp. l. Sahara

COOKING METHOD:

1. In order to prepare a pumpkin curd casserole, you first need to bake the pumpkin in the oven and make mashed potatoes from it. To do this, the pumpkin must be peeled and core with seeds, cut into large pieces and folded into a baking dish, then covered with foil and placed in an oven preheated to 200 ° C for 1 hour.

2. After the time has elapsed, remove the foil and if liquid has accumulated at the bottom of the form, then return it to the oven and dry the pumpkin for 10 - 15 minutes, after which you can easily puree it with a blender.

Advice! If you have little time or only frozen pumpkin is available, then you can simply boil it in boiling water for 15 - 20 minutes, then separate it from the liquid with a slotted spoon and grind it with a blender. However, in this case, pumpkin puree usually turns out to be more liquid, so it is advisable to additionally squeeze it through cheesecloth.

3. Measure 500 g from the pumpkin puree into a separate deep bowl.



5. Go over these ingredients again with a blender to get a smooth, homogeneous mass for the pumpkin layer.

6. To prepare a curd layer for a casserole with pumpkin, pour the poppy seeds with water in a small saucepan, boil it over medium heat for 10 minutes and squeeze well through cheesecloth.
7. Put cottage cheese, sugar and eggs in a bowl and mix with a fork, mixer or blender. If the cottage cheese has a grainy structure, then it is better to use a blender or, at worst, rub it through a sieve so that the casserole has the smoothest and most delicate consistency.

Advice! To prepare this casserole, it is better to choose wet cottage cheese, otherwise the curd mass will turn out to be much thicker than the pumpkin mass, and it will be worse to mix with it when striped layers are formed.

8. Add poppy seeds, salt, vanilla and starch to the curd mixture and mix everything well.

9. Now that the curd and pumpkin masses are ready, it's the turn of a not too complicated, but rather responsible procedure - alternately laying out layers and forming an appetizing striped casserole. First, grease a suitable baking dish and sprinkle its bottom and sides with flour, so that later there are no problems with extracting the finished dish, then pour a tablespoon of curd mass into the center of the mold and right on top of it - a spoonful of pumpkin layer. Next, you need to continue filling out the form, alternating two masses on a spoon until the curd base ends.

Comment! I had a 20 x 20 cm square glass pan that worked very well for the given amount of ingredients. It is convenient to store and cut the casserole into portions later directly in it, without bothering with taking it out to a separate serving dish.

10. At the end of filling, the casserole dish must be shaken slightly so that the layers settle down and its surface is leveled.

11. Put the casserole in an oven preheated to 180 ° C for 40 minutes, and in the meantime prepare the pumpkin filling. To do this, take the remnants of the pumpkin layer, weigh and bring to 150 g with pumpkin puree, then add sugar and sour cream and mix everything well.

12. Pour the resulting pumpkin cream over the casserole and return to the oven for another 10 minutes.

13. It is better to cool the finished pumpkin casserole first before removing and cutting into portions, as it has very delicate layers that need to stand and set. It should be served cold or slightly warm, sprinkled with sour cream or limited to fragrant pumpkin cream that covers it on the outside.


A very beautiful, tasty and healthy cottage cheese casserole with pumpkin is ready!