Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

A bright orange autumn vegetable is considered specific: someone is madly in love with it, but someone hates it ... A variety of pumpkin casseroles can reconcile with a sweetish taste even those who are used to bypassing the Halloween symbol.

How to cook

You don't need supernatural culinary skills or talents to prepare this dish. Pumpkin casserole is quick and tasty, it is suitable for breakfast and as a dessert. If you want to feed your child, make a dish in the shape of a bear's face or just a heart, decorate with fruit on top to beautifully present a healthy lunch.

In a multicooker

Thanks to modern household appliances and kitchen helpers, cooking has become much easier and faster. For example, a pumpkin casserole in a slow cooker will require only half an hour of your preparation time. This is especially convenient if there is a delayed start function. You can immerse food in the multicooker bowl in the evening, and get a fresh, hot and diet pumpkin breakfast for children in the morning.

In the oven

The classic pumpkin casserole in the oven turns out to be no less tasty and sweet, but it will take a little more time to cook it. It is recommended to fill the dish with a mixture of beaten egg and cream, choose the filling to your liking: potatoes with pork for a hearty meal, raisins or apples for dessert.

Recipe

Any housewife will quickly master how to cook a casserole, especially if she has imagination, desire and patience. Any recipe is suitable for a novice cook. It is convenient to cook from frozen pumpkin, already cut into pieces, but do not give up a fresh natural vegetable in the fall.

Curd-pumpkin

• Time: 60 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 3300 kcal.
• Purpose: for breakfast, lunch, snack, children.
• Cuisine: Russian.

The most with pumpkin. She prepares quickly, products can almost always be found on the shelves of the refrigerator. In addition, the sweet dish is suitable not only for breakfast, but also as a snack or dessert. Kids will love this recipe in the oven, especially when garnished with whipped cream and an apple or raisin.

Ingredients:

• pumpkin - 600 g;
• cottage cheese 5-9% - 600 g;
• sugar - 160 g;
• sour cream 10% - 150 g;
• eggs - 4 pcs.;
• water - 1 l;
• butter - 25 g;
• salt to taste.

Cooking method:

1. Boil the pumpkin until cooked, cut into cubes and puree with sugar using a blender.
2. Mix cottage cheese, sour cream and salt in a separate container.
3. Combine both masses, add eggs and beat well again.
4. Grease a baking dish with butter, put the pumpkin mixture into it and bake at 180-200 degrees for 25 minutes.

With semolina

• Time: 45 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 650 kcal.
• Purpose: for breakfast, for dessert.
• Cuisine: Russian.
• Complexity of preparation: easy.

If you don't have cottage cheese at hand, don't be discouraged. A tempting, aromatic pumpkin casserole with semolina in the oven is perfect for breakfast or as an original dessert. Pumpkin and raisins go well together, the dish turns out to be rich, sweet and aromatic. You can use any dried fruit, for example, dried apricots or apricots, and if you wish, feel free to add fresh apples or carrots. This will help you reduce the calories in the casserole. Soak dried fruits in hot water for 2-3 hours before cooking.

Ingredients:

• raw pumpkin - 400 g;
• semolina - 75 g;
• chicken egg - 1 pc .;
• icing sugar - 3 tsp;
• raisins or dried fruits - 20 g.

Cooking method:

1. Peel, chop and boil the orange vegetable in salted water until tender, about 10-15 minutes.
2. In a deep cup, combine it with powdered sugar and an egg.
3. Using a blender, grind the mixture until a thick puree and add semolina.
4. Lay out the raisins, mix the whole mass.
5. Brush a baking dish with olive oil or melted fat, add the pumpkin dough and bake in the oven until tender, about 30 minutes.

With apples

• Time: 60-80 minutes.
• Servings Per Container: 10 Persons.
• Purpose: for lunch, for a snack.
• Cuisine: Russian.
• Complexity of preparation: easy.

A beautiful marble charlotte with apples will be an amazing decoration for any festive table. This simple recipe is perfect for children's birthdays or tea parties at school, the dish looks very elegant on holiday photos. Its only drawback is the lengthy preparation, so it is better to choose a dish for a leisurely Sunday feast.

Ingredients:

• fresh pumpkin - 1 kg;
• red carrots - 1 kg;
• sweet apples - 500 g;
• ground cinnamon - 1 tsp;
• chicken egg - 2 pcs.;
• wheat flour - 100 g;
• granulated sugar - 1 tbsp. l;
• salt to taste;
• butter for lubricating the mold.

Cooking method:

1. Grate vegetables and apples on a coarse grater, put on separate plates, remember with your hands and drain the juice that appears.
2. Add equal proportions of salt, eggs, cinnamon, sugar and flour to each plate and mix thoroughly.
3. Lubricate the form, lay out the resulting mass, alternating layers.
4. Bake for 40-60 minutes in an oven at 180-200 degrees.

With cottage cheese and semolina

• Time: 40 minutes.
• Servings Per Container: 6 Persons.
• Calorie content of the dish: 1600 kcal.
• Purpose: for breakfast
• Cuisine: Russian.
• Complexity of preparation: easy.

Since childhood, many familiar casseroles with pumpkin and cottage cheese and semolina are often called cottage cheese. Due to the combination of products, this dish is very satisfying, perfect as an independent dish. However, you can serve it for dessert, because it is very sweet, tender, like a factory cake. It looks especially impressive when garnished with grated chocolate on top or poured with condensed milk.

Ingredients

• peeled pumpkin - 600 g;
• homemade cottage cheese - 300 g;
• milk - 200 ml;
• semolina - 60 g;
• eggs - 2 pcs.;
• vanillin - 1 sachet;
• soda - 1 pinch;
• sesame seeds - 1 tsp;
• salt, sugar - to taste.

Cooking method:

1. Rinse the vegetable with cold water, cut into cubes, boil for 10-15 minutes until soft.
2. Drain water, make pumpkin puree.
3. Grind the curd with a fork or blender, put it in the pumpkin porridge.
4. Pour semolina into cold milk, put on low heat, bring to a boil, then add to the casserole mixture.
5. Beat eggs with sugar and vanilla until frothy, pour into puree, add baking soda.
6. Grease the dish with butter or fat, pour the pumpkin-curd mixture and sprinkle with sesame seeds on top for decoration.
7. Bake at 180-200 degrees for about half an hour.

Dietary

• Time: 40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 700 kcal.
• Purpose: for breakfast, snack.
• Cuisine: Russian.
• Complexity of preparation: easy.

In an effort to get a slender fit figure, this charlotte is an irreplaceable assistant. It contains many vitamins and minerals that help to keep the skin toned and promote a fast metabolism. The lean oatmeal casserole is perfect for satisfying hunger or a post-workout snack.

Ingredients:

• pumpkin - 300 g;
• oatmeal - 150 g;
• milk 2.5% - 1 glass;
• egg - 1 pc.;
• sweetener to taste;
• salt, cinnamon and vanillin to taste.

Cooking method:

1. Heat the milk without boiling, pour the oatmeal into it, stir, let it brew for 15-20 minutes.
2. Peel the vegetable, rinse and grate on a coarse grater.
3. Put it in oatmeal, add the egg, spices, sweetener, mix everything thoroughly.
4. Place in a silicone baking dish and place in a preheated oven for half an hour.

With meat

• Time: 90 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 2800 kcal.
• Purpose: for lunch.
• Cuisine: Russian.

When the usual dishes are boring, this recipe will help to please and surprise the household. This is a very satisfying lunch option that does not need to be supplemented with soups and the like. Men will especially like such a feast, because meat is a real delicacy for them. Lean pork or veal is best.

Ingredients:

• pork or veal - 500 g;
• red onion - 150 g;
• potatoes - 500 g;
• fresh or frozen pumpkin - 250 g;
• garlic - 3 cloves;
• milk 3.2% - 400 ml;
• egg - 2 pcs.;
• basil, dill, parsley - to taste;
• salt, spices - to taste.

Cooking method:

1. Cut the meat into medium-sized pieces, season with salt and pepper, remember well to make juice, then place in a baking dish evenly.
2. Cut the onion into half rings, as for a salad, put on top of the meat.
3. Place the sliced ​​pumpkin in the next layer. Salt.
4. Chop the potatoes into slices and place on top of the pumpkin.
5. Mix eggs with milk, add herbs, finely grated garlic and spices
6. Pour the base with the resulting sauce, send it to the oven for 60 minutes.

Rice - recipe

• Time: 50 minutes.
• Servings Per Container: 2 Persons.
• Calorie content: 480 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Complexity of preparation: easy.

When you need to quickly cook breakfast, and there is practically no time, pumpkin casserole with rice in a slow cooker comes to the rescue. This is a simple dish that will give you long saturation, good mood and a burst of energy. It is especially convenient if your assistant has a delayed start function. So you can lay the necessary ingredients in the evening, and in the morning you can take your time for breakfast and go on business.

Ingredients:

• round rice - 200 g;
• peeled pumpkin - 500 g;
• soaked raisins - 50 g;
• vanillin - 1 sachet;
• ground cinnamon - 0.5 tsp;
• eggs - 3 pcs.;
• sugar - 60 g;
• sour cream - 50 g;
• milk - 200 ml;

Cooking method:

1. Cut the pumpkin into small cubes or grate.
2. Boil rice grits until half cooked.
3. Combine the main ingredients, add raisins, sour cream, vanillin, sugar, eggs, milk and cinnamon.
4. Beat the gruel until smooth, put in the multicooker bowl.
5. Cook in bake mode for 20-30 minutes.

With cheese

• Time: 30 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 1200 kcal.
• Purpose: for breakfast.
• Cuisine: Russian.
• Complexity of preparation: easy.

When you really want to pamper yourself with a special dinner, this version of the dish is what you need! You can add or remove ingredients from the recipe yourself, as long as the pumpkin stays in place. Don't like mushrooms? Add a squash or potato for a delicate texture and a pleasant aroma. Garnish it with finely chopped herbs, freshly ground pepper, serve!

Ingredients:

• boiled pumpkin - 300 g;
• champignons - 150 g;
• cheese - 400 g;
• milk - 100 ml;
• eggs - 4 pcs.;
• onion - 1 pc.;
• garlic - 1 clove.

Cooking method:

1. Cut the peeled vegetables and mushrooms into cubes or slices, onions into half rings.
2. Pass the garlic through a press or finely chop.
3. Mix all vegetables, mushrooms, fry in a hot pan until golden brown, then add water, leave to simmer.
4. Grate the cheese on a fine grater, mix with two eggs and spices.
5. Cover the form with parchment, put the cheese and egg mixture in it, tamping it well to form a basket.
6. Put the cooled vegetables in a basket.
7. Whisk milk with two eggs, pour over the casserole. Place it in the oven for 25-30 minutes.

With minced meat

• Time: 1 hour.
• Servings Per Container: 3 Persons.
• Calorie content: 3600 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Complexity of preparation: medium.

Many are accustomed to the fact that casserole is an exceptionally sweet dish that is served for breakfast or as a dessert. However, this is not the case: there are tons of recipes suitable for a hearty lunch, for example, with minced meat. In the fall, when a bright orange vegetable can be bought at any market or received as a gift from friends, such a lunch will be the best choice.

Ingredients:

• fresh or frozen pumpkin - 450 g;
• bell pepper - 1 pc.;
• onions - 150 g;
• chicken egg - 1 pc .;
• oatmeal - 80 g;
• hard cheese - 50 g;
• parsley, dill - 1 bunch;
• salt, spices - to taste.

Cooking method:

1. Grate the pumpkin on a medium grater or chop with a food processor.
2. Cut the pepper into strips as thin as possible.
3. Cut half the onion into half rings and mix with the pumpkin.
4. Add the egg, raw oatmeal, salt to the mixture, mix everything and place in a silicone baking dish.
5. Finely chop the other half of the onion together with the herbs, add to the minced meat.
6. Place the meat filling on top of the vegetable layer, lightly spoon with a spoon.
7. Sprinkle grated cheese on top, put in the oven or microwave for 40-50 minutes.

With Chiken

• Time: 60 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 2500 kcal.
• Purpose: for lunch, dinner.
• Cuisine: Russian.
• Complexity of preparation: easy.

This dish is an excellent choice for those who are losing weight and for lovers of baked vegetables. To reduce calories, you can use low-fat cheeses and increase the amount of tomatoes. As a decoration for such a dish, you can use various sauces, sour cream, herbs and pieces of pumpkin. For the most capricious gourmets, a light sprinkling with a mixture of Italian herbs is suitable.

Ingredients:

• fresh pumpkin - 500 g;
• chicken fillet - 500 g;
• garlic - 2 cloves;
• tomatoes 2 pcs.;
• any cheese - 50 g;
• eggs - 2 pcs.;
• salt, pepper - to taste.

Cooking method:

1. Dice tomatoes, pumpkin, chicken fillet.
2. Grate the cheese on a fine grater, break eggs into it, add finely chopped garlic.
3. Put a layer of pumpkin and tomatoes in a baking dish, put the chicken on top, fill everything with the cheese and egg mixture.
4. Sprinkle the greens on the casserole, then put the pumpkin and tomatoes again, pour over them.
5. Bake for 50-60 minutes at 190-200 degrees.

Cooking secrets

There are many secrets and tricks for making a pumpkin casserole fluffy, tasty and beautiful. Each housewife has her own ideas, but there are several general principles that will help to achieve an excellent result:

1. Chill the pumpkin before making the casserole. This makes it easier to break.
2. If the finished cake is stuck in the pan and does not want to reach, wrap it in a wet cold towel or hold it over the steam. When the crust is slightly damp, everything will be removed without much effort.
3. If you want to reduce the calorie content of your dish, add zucchini to it. It will not overpower the taste, but at the same time will add a marbling effect to your culinary masterpiece.
4. Millet groats will help get rid of excess moisture. Just place a bag of millet directly on top of a raw casserole and wait.
5. Use low-fat cottage cheese to prevent soggy baked goods, and squeeze fruits and vegetables well from the juice.
6. If you're making a casserole as a main course for lunch, rub the baking dish with a clove of garlic.
7. Sprinkle the mixture with sesame seeds, sunflower seeds or nuts. This decoration will make the casserole even tastier.
8. To prevent the casserole from settling, but to be fluffy, send it to the oven only after the oven has warmed up.
9. A little potato starch won't hurt if it's too runny.
10. It is better to pre-fry the onion so that it does not give an unpleasant bitter aftertaste.
10 signs that you are not loved

Casseroles are eaten by both cheeks in almost all countries of the world. The British love to cook their traditional potato casserole called Shepard Pie. Italians have become famous all over the planet thanks to a dish made from pasta sheets - lasagne, but our hostesses love to cook sweet casseroles from cottage cheese. One of the most delicious variations is a cottage cheese casserole with pumpkin and apples in the oven, a step-by-step recipe for which we are in a hurry to tell you.
This dish, which can be served for breakfast and dinner, and as a dessert, both hot and cold, combines the tenderness of cottage cheese, the sweetness of pumpkin, the sourness of apples and the piquancy of cinnamon. By the way, you will hardly be able to taste this dish cold. It is so delicious that it is most often eaten long before it cools. There is no flour in the recipe, and there is very little sugar and fat, so it can be stated that the casserole is also dietary. Health benefits, joy for the figure, and even incredible gastronomic pleasure! Let's start cooking!

TIME: 1 hour 10 min.

Light

Servings: 6

Ingredients

• Sugar - 5 tablespoons;
• Low-fat cottage cheese - 400 g;
• Starch - 1 tablespoon;
• Egg - 2 pcs.;
• Pumpkin pulp - 400 g;
• Butter - 30 g;
• Vanillin - 1 g;
• One large apple;
• Semolina - 2 tablespoons;
• Cinnamon to taste.

Preparation

Having prepared all the components, you can start the culinary process. Peel the apple, cut into small cubes. Put a saucepan of water on the stove, when it boils, throw the pumpkin into it, having previously cut off the skin from it and cut it into small slices.


Mash the cottage cheese in a deep container. Add eggs to it, add 2 tablespoons of granulated sugar, vanillin and starch.


Mix everything thoroughly until smooth.


In the meantime, throw a piece of butter into the pan, and when it melts, add the apple cubes and fry them. 3-4 minutes is enough for the fruit pieces to become soft. Sprinkle cinnamon on the toasted apples and set aside.


The pumpkin pieces are probably already cooked. You can check their readiness with a fork - the pumpkin is ready if it has become soft. It takes about 7 minutes to cook the pumpkin. Next, you need to puree the pieces with a blender.

If the puree turns out to be too watery, you need to throw it on cheesecloth or a sieve and let the water drain a little. Add the semolina and remaining sugar to the pumpkin.


Stir the pumpkin puree with the rest of the ingredients and let stand for about 3 minutes to allow the semolina to swell a little.


It remains to form a casserole. The bottom layer of the casserole is pumpkin puree.


The next layer is apples. Spread them evenly over the entire area of ​​the pumpkin.


The top layer is a curd-egg mixture.


A curd casserole with pumpkin and apples is baked in an oven heated to 200 degrees for 30-35 minutes. You can also bake this casserole in a slow cooker.


As you can see, the cooking process is incredibly simple. The hardest part will be waiting for the dish to cool down a little!

Pumpkin casserole is a simple, inexpensive and healthy dish that is an integral part of a healthy diet for children and adults. It is easy to prepare it for breakfast, lunch (as a dessert) and dinner, as well as feed a baby who does not eat cottage cheese and pumpkin separately. In addition, a pumpkin casserole with cottage cheese can serve as a simple vegetarian dish if you cook it without eggs, adding semolina previously cooked in milk or water to the curd and pumpkin mass. For people with dietary restrictions, nutritionists recommend completely abandoning sugar in the recipe if you prepare a casserole from a sweet vegetable with the addition of dried fruits.

The benefits of baked pumpkin

The regular presence of vegetables in the diet helps in the treatment of:

• gallstone disease;
• cardiovascular disease;
• insomnia;
• oncology;
• skin diseases;
• vision diseases;
• colds;
• obesity.

Due to the absence of coarse fiber and aggressive acids in the vegetable pulp, pumpkin is safe for use in inflammatory diseases of the gastrointestinal tract, and due to its ability to cleanse the body, it is effective in losing weight.

Step-by-step recipe for cottage cheese and pumpkin casserole in the oven

Pumpkin casserole with semolina turns out to be soft, with a rich pumpkin flavor. You can make the dish more airy by beating the eggs with sugar until foam appears. It is better to squeeze the pulp of the vegetable before adding to the base so that the dish does not turn out to be liquid. Using cream instead of sour cream will make the casserole more tender but more nutritious. The slaked soda in the recipe can be replaced with baking powder.

You will need:

• cottage cheese - 300 g;
• salt - a pinch;
• pumpkin - 400 g;
• soda - a quarter teaspoon;
• butter - 30 g;
• sour cream - 2 tbsp. l .;
• lemon juice;
• eggs - 2 pcs.;
• semolina - 2 tbsp. l.

Preparation

1. Grate the peeled pumpkin pieces.
2. Mash the curd with the butter.
3. Add eggs, salt, semolina, sugar to the curd. Quench the baking soda with lemon juice and add to the same mixture.
4. Add pumpkin pulp to the dough.
5. Place the casserole base in a container greased with a piece of butter and cook at 200 ° C for 50 minutes.

A pumpkin casserole in the oven can also be prepared from a frozen vegetable, cut into cubes (before adding it to the dough, it must be rinsed with warm water) - during the baking process, it will have time to cook. A pinch of cinnamon, orange peel, ground nutmeg, or ginger will help diversify the taste of the casserole.

Important: pumpkin is not desirable for use in case of digestive tract ailments caused by low acidity of gastric juice.

Casserole with apples in a slow cooker as in the photo. Fast and tasty at pp

Curd casserole with pumpkin in a slow cooker turns out to be dietary, suitable for use with pancreatitis and stomach diseases. If you replace fatty cottage cheese with fat-free, the dish will also be useful for the figure.

You will need:

• pumpkin - 400 g;
• cottage cheese - 250 g;
• sesame seeds - a pinch;
• egg - 2 pcs.;
• apple - 1 pc.;
• potato starch - 1 tsp;
• sugar - 60 g.

Preparation:

1. Prepare the pumpkin puree by stewing the vegetable pieces in the microwave with water for 20 minutes and chopping them in a blender until smooth. Remove excess moisture.
2. Mix cottage cheese, pumpkin puree, sugar, eggs.
3. Apple, finely diced or grated, add to the mass along with the starch.
4. Place the dough in a greased container and garnish with sesame seeds.
5. Cook in a slow cooker using the Bake program for 45 minutes.

The pumpkin curd cheese is left in a multicooker for a quarter of an hour in the unit until it cools down, then it is easily removed using a container for steaming and served on the table. It turns out a cottage cheese casserole with pumpkin and apples, tender and very healthy. Serve well with sour cream, whipped with pumpkin juice or plain yogurt.

A sweet pumpkin casserole will become more original if you make it look like a zebra cake: to do this, pour out alternately: 2 tablespoons of the curd mixture, then 2 tablespoons of pumpkin puree in the center of the previous one, etc., until both masses run out.

Steamer recipe

Pumpkin casserole with cottage cheese in a double boiler is an ideal dish for baby food. Such a dish can be given to babies from two years old - it is healthy, tender and without a fried crust. To enrich the casserole with vitamins, it is not forbidden to add grated apple and lemon juice to its composition.

You will need:

• pumpkin - 100 g;
• egg - 1 pc.;
• cottage cheese - 200 g;
• raisins - a handful;
• sugar - 2 tbsp. l.

Preparation:

1. Bring the egg, sugar and cottage cheese until smooth.
2. Add grated and squeezed pumpkin to the mass, as well as washed raisins. Stir.
3. Place the mixture in a rice bowl and cook in a double boiler for 30 minutes. Ready!

In pumpkin casserole recipes, you can add 2-4 tbsp. l. semolina, after letting the mass brew for a quarter of an hour. Thanks to semolina, the dish will turn out to be more tender and nutritious. If the vegetable is pre-marinated in apple juice with sugar for about an hour, and then seasoned with cardamom and ground ginger, the dessert will have a very original taste.

Cottage cheese and pumpkin casserole is one of the rare dishes related to a healthy diet. Find a place for a pumpkin on your table - in combination with cottage cheese, this healthy autumn vegetable will enrich the body with useful substances, preparing immunity for the winter weather.

Pumpkin curd casserole is a great alternative to high-calorie desserts. Not all desserts spoil the figure as much as people think of them, and a healthy and tasty recipe for cottage cheese casserole with pumpkin can literally destroy the well-established stereotypes about sweets.

100 g of this product contains only 145 kcal, but it saturates it in almost the same way as the classic sour cream cake (more than 300 kcal). Yes, and such a dish definitely raises the mood - it's nice when a beautiful piece of orange is on the plate. It pleases the eye and fills the body with all kinds of vitamins.

Let's start, of course, with a classic recipe. For it, we need the simplest products that can be found in any kitchen:

Ingredients

• pumpkin pulp - 0.5 kg;
• cottage cheese - 400 g;
• semolina - 4 large spoons;
• milk of any fat content - 1 glass (or sour cream - 3 tablespoons);
• chicken eggs - 3 pieces;
• sugar - half a glass;
• butter - half a pack (100 g);
• vanillin - on the tip of a teaspoon (you can take a spoonful of vanilla sugar);
• salt - to taste (half a teaspoon is enough).

This recipe is simple and takes no more than 1 hour. Its incomparable advantage is that almost any person can enjoy such a pumpkin-curd casserole - even those who, for some reason, dislike pumpkin.

We will act in this way:

Step 1. Mine, clean the pumpkin, remove the peel. We prepare all the necessary ingredients.

Step 2. Cut the pumpkin into small cubes (about 1 cm wide).

Step 3. Now you need to put these cubes in a saucepan or saucepan, pour water so that it only slightly covers their surface, and simmer from the moment of boiling for 20 minutes over medium heat.

Step 4. Cottage cheese also needs to be prepared in advance: pass through a fine sieve or meat grinder - it will be faster.

Step 5. Then turn off the saucepan with pumpkin, drain the water with a colander and turn the pumpkin into puree - the easiest way to do this is on a blender.

Step 6. Further actions will take place very quickly, so it's time to turn on the oven at 180 ° C - let it warm up. In the meantime, grind eggs with sugar using a mixer.

Step 7. Now add semolina, pumpkin and gradually pour in milk (or sour cream). The consistency should be quite dense, so you should not pour out all the milk at once.

Step 8. Then you need to add cottage cheese and mix everything well again.

Step 9. There is very little left. Melt the butter and add to the dough. We will definitely leave a little oil for further work.

Step 10. Lubricate the mold with the remaining oil and put our mixture into it.

Step 11. Bake until golden brown - this will take 45 minutes. We take out and cut into pieces. I wonder if someone can identify the pumpkin in this pie? Hardly. But she has already given her taste and color to the dish.

Sweet pumpkin casserole in the oven with cottage cheese: a delicious recipe

Of course, after the classic recipe has been tested, I want to move on to something unusual and interesting. Here is a recipe that closely resembles the previous one.

However, the result seems to be a completely different dish. And all thanks to the fact that this casserole has several layers of air.

• pumpkin pulp - 0.5 kg;
• the same amount of cottage cheese 0.5 kg;
• half a packet of butter (100 g);
• 4 chicken eggs;
• zest (grated peel) of 1 lemon;
• vanillin - on the tip of a teaspoon;
• cinnamon - half a dessert spoon;
• sugar - half a glass;
• potato starch - 2 large spoons;
• bread crumbs - 3 large spoons.

How to cook cottage cheese casserole with pumpkin step by step (with photo):

Step 1. First, prepare all the products, and most importantly, peel the pumpkin and cut its pulp into small cubes.

Step 2. Fry these cubes in vegetable oil. We put them in a plate and cool at room temperature.

We also need to melt the remaining butter - we will also need it. At the same stage, separate the egg yolks, mix them and beat them with melted butter and all the aromatic additives (cinnamon, zest, sugar).

Introduce starch and cottage cheese there, beat again. And beat the whites from the eggs separately. Now you just need to put the mixture with cottage cheese in a bowl, put half of the volume of whipped proteins on it, mix.

Step 3. Now you need to turn on the oven at 200 ° C and grind the pumpkin with a blender. Put the pumpkin mass in a mold, previously greased with vegetable or butter. Sprinkle it with a thick layer of crackers.

Sprinkle the top layer with breadcrumbs again. And we put the form in the oven.

Step 5. Bake for 40 minutes. And put the whipped egg whites on the casserole. Bake for another 10 minutes.

Step 6. It turns out this is such an airy, pleasant dessert. In all respects, it looks like a cake, but in terms of calorie content it is 2-3 times inferior to it.

Cottage cheese casserole: recipe with pumpkin and rice

It would be unfair to bypass this recipe, because it also allows you to get a very tasty and, moreover, hearty dessert. Perhaps it can be classified as sweet snacks and can be safely eaten for dinner, as is usually the case in children's summer camps or sanatoriums.

You will need the following ingredients:

• incomplete glass of rice (150 g);
• pumpkin (pulp) - 400 g;
• milk of any fat content - 1 glass;
• sugar - 1-2 large spoons;
• 2 chicken eggs;
• 5 tablespoons of bread crumbs;
• 1 large spoonful of butter;
• vegetable oil - 2 tablespoons.

We act in this way:

Step 1. Prepare all the products, peel the pumpkin and cut it into small pieces.

Step 2. Put the pieces in milk, add the pre-washed rice to the same place. Turn on the stove and cook to a boil, then sharply reduce the flame. Cook on low heat for half an hour.

Step 3. Now you need to turn on the oven at 190 degrees, and in the meantime beat eggs with sugar and previously melted butter. The result is a homogeneous mass.

Step 4. Rice porridge and pumpkin are cooled until warm (about 60 ° C), beaten eggs with sugar and butter are added to it.

Step 5. Now we take out the baking sheet, grease it with butter and sprinkle with breadcrumbs.

Step 6. Put the mixture on this layer of breadcrumbs, put in the oven and bake for only 15-20 minutes.

So we got such a tasty, healthy and very satisfying dish - pumpkin-curd casserole with rice. You can serve it with jam or sour cream.

And here's another surprise - a delicious dessert with pumpkin, cottage cheese and apples.

We need the following products:

• soft curd cheese (for example, ricotta) - 500 g;
• egg - 2 pcs.;
• semolina - 2 tablespoons;
• milk - 100 ml;
• sugar - 3 tablespoons;
• pumpkin pulp - 400 g;
• apples (preferably with sourness) - 3 pcs.;
• raisins - 3 tablespoons;
• salt - on the tip of the knife.

How to make a pumpkin casserole with cottage cheese and apples:

Step 1. Wash and soak the raisins in water to swell, and pour in milk and leave the semolina to swell.

Step 2. In the meantime, make pumpkin puree - cut the pumpkin into cubes, simmer in water, grind in a blender.

Step 3. Apples, wash, peel and grate on a coarse grater.

Step 4. Beat eggs well with sugar.

Step 5. Now mix together: pumpkin puree, raisins, apples, eggs with sugar and curd cheese, add the swollen semolina and salt. Stir everything well until smooth.

Step 6. It remains to lay out all the form, oiled and sprinkled with breadcrumbs, and send to the oven for 1 hour at a temperature of 180 degrees. So that the top of the casserole does not burn, you can cover it with foil shortly before it is ready (when it is well browned).

Bon Appetit!

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 up from 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 phyllo dough pie 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 pumpkin pulp and seeds, 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 it 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 completely cool the pumpkin-curd casserole 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.