How to cook cottage cheese casserole with pumpkin. Cottage cheese casserole with pumpkin in the oven: the best recipes. We take such products

Unfortunately, healthy food is not always tasty. But this is not about our case, because today the recipe for pumpkin and cottage cheese casseroles is on the “agenda”. Soft, fragrant and juicy - ideal for children's breakfast or snack, a great addition to tea. Record the most popular recipes this dish!

Curd-pumpkin dessert

Incredible delicate taste and the airy texture of this dessert, complemented by bright colors, will please anyone, even the most stubborn skeptic who can’t stand pumpkin. In addition to the great taste, this dessert will also please 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? Yes, it's easier than ever!

We will 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 - for greasing the mold;
  • Cinnamon, vanilla - optional;
  • Lemon - ½ piece.

The cooking method is not particularly difficult:

  1. Thoroughly wash the pumpkin, remove the peel and remove the pulp. Cut into cubes of medium size. We put it in a saucepan, fill it with water to completely cover the pieces, salt a little and set to boil until soft.
  2. While the pumpkin is cooking, grind the cottage cheese through a sieve or smash 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 the juice from the lemon 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 in order for the cereal to swell.
  7. We turn on the oven at 180-200 degrees, meanwhile we prepare the form ourselves: grease with oil and sprinkle with semolina, flour or breadcrumbs. The casserole bakes for about 30-40 minutes.

A golden crust and a skewer that is dry after piercing is evidence of the readiness of the dessert. It can be served both “hot, hot”, and already completely cooled down. You can complement 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. Why not cook with it! 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 - a handful.

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

  1. We try to cut the pre-peeled pumpkin into identical sticks so that it boils evenly. Put in a saucepan and add a little water, simmer under the lid until soft.
  2. Puree the frozen pulp with a blender. Add 2.5-3 tablespoons of sugar, half a serving of semolina and one egg to the pumpkin puree. Mix until smooth. It's a good idea to taste the puree to gauge the level of sweetness, and add some sugar if needed.
  3. According to this recipe, the curd mass should be prepared separately. We grind the cottage cheese through a sieve. Dip raisins in boiling water and dry.
  4. We mix the cottage cheese with the remnants of sugar, semolina and an egg, we send raisins there. If the mass turned out to be too thick, you can correct the situation by driving another egg into it or adding a little sour cream.
  5. We generously grease the multicooker form with oil and begin to lay out our casserole. We evenly distribute a layer of cottage cheese 1-2 cm high along the bottom, after which we do the same with pumpkin puree. Alternate layers until the products are completely over. Each subsequent layer is better to press a little with a spatula, for a good "grip".
  6. We set the "Baking" mode, the desired temperature is 140 degrees. 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 the rejection of 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 treat yourself to a dieter. Great option for such a case - diet casserole. A minimum of calories, a huge amount of useful substances necessary for the body, short cooking times 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 greasing the mold;
  • Salt - a pinch.

Cooking method:

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

A golden crust and a 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 prepared 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 in 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 pieces;
  • Butter - for greasing 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 we will start with the pumpkin. Cut the pre-peeled pulp into sticks 2-3 mm thick. Simmer with a small amount of water until soft, then recline in a colander and knead until a homogeneous puree.
  2. Add half the sugar and semolina to the puree, try to mix in such a way that the semolina does not stray into lumps. Let the mixture brew for 20-25 minutes until the cereal swells.
  3. Now apples. We cut them into a medium cube and put them in a deep plate with a small amount lemon juice. While slicing, shake them periodically so that the juice covers all the pieces. So we will protect them from darkening. Now we need to soften them up a bit. To do this, put them in a dry frying pan and keep under the lid for a couple of minutes. It is important that the apple does not lose its shape.
  4. Let's get back to the pumpkin. Add vanillin, egg and breadcrumbs, mix thoroughly. Now we shift the mass into a pre-oiled form, level the surface. Sprinkle half a tablespoon of cinnamon on top.
  5. The remaining egg is divided into protein and yolk. We send the protein to the refrigerator, and the yolk to the grated cottage cheese. We also throw the remaining sugar there, grind everything thoroughly. Beat the protein until a strong foam and introduce into the curd mass. Mix gently but thoroughly.
  6. We spread apples on top of the pumpkin, sprinkle with cinnamon. The last layer is curd mass. After laying it, the casserole is immediately sent to the oven preheated to 200 degrees.

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

Video recipes

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

Recipe for 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 for dough;
  • vanillin to taste.

Step by step recipe description:

  1. Fill the semolina with milk and leave to swell while we prepare other products.
  2. We cut the pumpkin into small pieces, transfer it to a refractory container, pour a couple of tablespoons of water, sprinkle sugar on top and put it in the oven.
  3. Close the lid so that the pumpkin pieces do not dry out and burn. After 10 minutes, take it out, drain the water, do not rub it into a puree, and leave the pumpkin in pieces.
  4. We break the cottage cheese with a blender or wipe it through a sieve. This is necessary for a homogeneous structure so that the baked dessert is like a tender 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. Can be taken lemon peel, the taste of the casserole will be different. The main thing is to rub only a thin orange layer, without affecting the white bitter layer.
  6. Eggs can be prepared in two ways: either beat whole with sugar, or first separate into yolks and whites, then beat separately. In the second version, the dough will be more magnificent. We will cook in the second way.
  7. So, rub the yolks with 2 tbsp. sugar and add to curd. Add swollen semolina, vanillin to taste, warmed butter, baking powder. We mix.
  8. Add washed raisins and pieces of steamed pumpkin. Stir, but try not to mash the pumpkin so that pieces remain.
  9. Beat egg whites with the rest of the sugar.
  10. Add to curd-pumpkin mass. Mix carefully.

    Proteins must be whipped in a dry bowl without the slightest presence of fat, otherwise you will not get foam.

  11. Lubricate the form with oil and pour the mixture. We put in hot oven and bake for 40 minutes at 180 degrees.
  12. At first, the oven cannot be opened, but after 30 minutes it is worth checking the casserole. If you see that it is in danger 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 the plates.

Pumpkin casserole with cottage cheese, banana and yogurt

The second recipe is a little different, it has a banana and yogurt. From such products, a delicious casserole is obtained, sweet, fragrant.

Products:

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

Step by step recipe description:

  1. Let's cook pumpkin puree, for this we cut the pumpkin into pieces and bring them to readiness or steam, or cook in a small amount of 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. We add salt to the proteins and put them in the refrigerator (freezer) for 3-4 minutes to cool, and grind the yolks with cottage cheese and yogurt.
  3. Grind bananas with a blender so that they do not darken, pour them with lemon juice.
  4. Mix banana puree with curd mass and blend everything in a blender.
  5. We get proteins from freezer and beat until stiff foam. Mix in small portions with pumpkin puree.
  6. Grease a baking dish or line with parchment paper. Pour a little curd mixture, when it disperses along the bottom of the form, pour the pumpkin-protein mixture onto it in the center. Waiting for it to go away too. Again cottage cheese and again pumpkin. Thus, pour everything out, and then put it in the oven.
  7. Cook for 1 hour at 180 degrees. Do not immediately take out your casserole, let it stand, just turn off the oven. After 10-15 minutes everything is ready,
  8. you can invite your loved ones to the table.

For those who do not like pumpkin, I offer a simple one. It cooks quickly and always turns out delicious.

Recipes for delicious casseroles for every taste

1 hour

140 kcal

5/5 (1)

Pumpkin - seasonal autumn vegetable. You can cook porridge from it, make a pie or pies, fry pumpkin seeds. But my favorite dessert has always been and will be a pumpkin casserole with cottage cheese in the oven, the recipe of which I will write below.

Pumpkin casserole has many recipes and is quick and tasty to prepare, so in our family it is favorite treat. My favorite recipe is Oven-Based Pumpkin and Apple Cottage Cheese Casserole because it is light and airy and easy to make.

Another huge plus of the casserole is that the pumpkin with cottage cheese is allowed to juice in the oven and it turns out sweet. Thus, the casserole does not require any flour or sugar, and the benefits of the main ingredients are quite significant.

And all because the pumpkin has a number of useful substances: potassium, magnesium, zinc, sodium, phosphorus, calcium, as well as beta-carotene and other vitamins of groups B, E and C. Curd contains a lot of calcium and vitamin D, which together with beneficial substances pumpkins contribute to the health of the skin, nails, hair, and also keep the cardiovascular and digestive systems in good shape.

And even a pumpkin can slow down the aging process! So let's figure out what needs to be done to create a delicious dessert and stay forever young and healthy.

How to choose the right ingredients

  • Take a small and not heavy pumpkin. Its size and approximate weight by eye should match.
  • The tail of the pumpkin should be dry, and the pattern on the peel should be clear.
  • If the skin is soft, easily pressed through and stained, then you should not take such a fruit.

Cottage cheese casserole with pumpkin in the oven

Cottage cheese casserole with pumpkin in the oven has a fairly simple recipe, but with photos and videos it is easier to understand the intricacies of cooking. Therefore, they will also be in the recipe.

Kitchen appliances: grater, two plates, baking dish, spoon.

Ingredients

Cooking process


Video recipe for cooking cottage cheese casserole in the oven

As promised, a cooking video for those who want to know exactly how to do everything right. If you are one of those, then watch this video.

Casserole with pumpkin, cottage cheese and apples in a slow cooker

tasty and healthy casserole can be cooked not only in the oven. Cottage cheese casserole is easy to cook with pumpkin and in a slow cooker, you just need to select the desired program.

Time for preparing: 1 hour 20 minutes.
Servings: 8-9 servings.
Kitchen appliances: saucepan, knife, blender, multicooker.

Ingredients

  • 600 g fat-free cottage cheese.
  • Four eggs.
  • 4 tbsp. l. cottage cheese.
  • 6 art. l. decoys.
  • 1 tsp baking powder.
  • Vanilla sugar - 10 g.
  • A couple of apples.
  • 300 g pumpkin.

Cooking process


Video cooking recipe

If you need to know some details, then watch this video. Here the moment of cooking the pumpkin is missed, but the principle remains the same. Take a look and easily make your own version of the casserole.

What to serve with cottage cheese casserole

Cottage cheese casserole is a dessert. It should be eaten with tea, coffee or cocoa, although if you like, you can pour yourself juice, compote or milk. You can serve sour cream with a casserole as a sauce if it seems dry to someone.

The casserole can be given to the kids for an afternoon snack or as an after-dinner dessert, or you can just grab a couple of treats to take with you for your lunch break.

  • To make the casserole airy, you can grind the cottage cheese through a sieve in small portions.
  • Pumpkin can be boiled both in water and in milk.
  • If you are afraid that the casserole will come out dry, add a spoonful of sour cream or milk to the cottage cheese.

Other options

For those who do not like cottage cheese or are lactose intolerant, there is another option for making pumpkin casseroles - the usual one. It comes out very tasty, sweet, but healthy due to the content of pumpkin with it. In addition, you can add to cottage cheese and regular casseroles different fruits and nuts such as pears, raspberries, Walnut, raisins, cranberries or prunes.

You can make your desserts taste as varied as you want. Therefore, if you think that you have nothing to eat, then look into the refrigerator and make a miracle out of those products that are lying around there!

And also tell us how you like to cook cottage cheese or pumpkin casserole? What do you add and what do you avoid? Help us make the most delicious dessert by finding your recipe in the comments.

Very useful, bright and delicious casserole pumpkin - on your table! What to cook? We have collected a variety of recipes for you: with cottage cheese, carrots, oranges, raisins, apples!

Homemade pumpkin casserole is always tasty and very healthy, because it’s not without reason that Mrs. pumpkin is called the “golden miracle”. I suggest you try this very simple and delicious recipe pumpkin casseroles with cottage cheese and raisins. The casserole is tender, completely non-greasy, one might say - the perfect breakfast or dinner.

  • 400 gr. pumpkins
  • 400 gr. cottage cheese
  • 3 eggs
  • 3 tbsp Sahara
  • a handful of raisins
  • a pinch of salt
  • ½ tsp vanilla sugar
  • cinnamon (optional)
  • lemon zest (optional)

First of all, cut the pumpkin, remove the seeds, cut off the peel. For this casserole, we use a small piece of pumpkin, about 400 grams. Cut the pumpkin into cubes.

Boil chopped pumpkin for 10 minutes. The pumpkin for the casserole should be soft but not falling apart.

While the pumpkin is cooking, prepare the rest of the ingredients. We take three eggs, beat with a pinch of salt.

We add sugar. The amount of sugar depends on the acidity of the curd, on how sweet pumpkin as well as your preferences. Of course, sweet tooth will need more sugar. Add vanilla sugar if desired.

Add cottage cheese. If the cottage cheese is hard, then it should be rubbed with a blender (it is possible along with the egg).

When the pumpkin is cooked, carefully drain the water, put the pumpkin in the egg-curd mixture.

Stir, put a handful of raisins. If desired, you can put a little cinnamon and lemon zest.

The resulting mass is laid out in a detachable form, pre-lubricated butter.

With a spoon, we drown the protruding pieces of pumpkin so that they do not burn during baking.

We put the form in a preheated oven. Bake the pumpkin casserole for 30–40 minutes at a temperature of 170–180 degrees. It should be remembered that ovens are different, so keep an eye on the casserole and adjust the temperature and time in time.

We check the readiness of the casserole as usual. We pierce in the center with a wooden toothpick or a metal pin. If the pin is dry, then our delicious pumpkin casserole has already been baked, so it's time to take it out of the oven.

Recipe 2: Pumpkin Oven Casserole with Apples (with photo)

If you've had a big summer harvest of pumpkins and don't know what to make with them, then there's a great way to use them - in a casserole. Pumpkin casserole is good for breakfast with aromatic coffee or tea, as well as for dinner after a hard day's work.

pumpkins 500 grams of apples 150 grams of eggs 2 pieces of butter 150 grams of semolina 0.5 cups of sugar 1 tablespoon vanillin salt to taste a pinch of soda or baking powder.

Remove the butter from the refrigerator at the beginning of cooking so that it melts and becomes soft. Then clean the pumpkin, wash, cut into pieces of any size.

Place the peeled pumpkin in a bowl.

Pour water into the pan so that it covers the pumpkin, cover with a lid, put on fire. When it boils, reduce heat to low and simmer for 15-20 minutes.

Try the pumpkin with a fork. If the pumpkin is soft, then it is cooked. Drain the water.

Add salt to the boiled pumpkin and crush it with a crush.

Leave the crushed pumpkin to cool.

While the pumpkin is cooking, take the apples, wash them, peel them and chop them on a coarse grater.

Beat eggs, sugar and a pinch of salt with a whisk, mixer or blender.

Put the cooled pumpkin, grated apples, melted butter, semolina, vanilla in a large bowl and mix everything thoroughly.

Add the beaten eggs and sugar to the bowl and gently fold into the batter.

Preheat oven to 180 degrees. While the oven is preheating, take parchment paper, grease it with oil and line a baking sheet with it.

Send the resulting dough into a mold and place in a well-heated oven for baking for 30 minutes.

When the casserole starts to brown, it's time to take it out of the oven. Sprinkle on top powdered sugar and you can apply. If desired, each piece can be decorated with strawberries, raspberries or any other fruit of your choice.

Recipe 3, step by step: pumpkin casserole with semolina in the oven

Pumpkin casserole with semolina is not difficult to prepare. It is best to cook the casserole in a split form and lay it on baking paper so that the casserole does not burn.

  • pumpkin - 600-800 gr.,
  • semolina,
  • chicken eggs - 3 pcs.,
  • sugar - 100 gr.,
  • salt - 1 teaspoon,
  • vegetable oil - 2 tbsp. spoons.

To cook pumpkin casserole with semolina, you first need to prepare the pumpkin.

To do this, peel the pumpkin.

Then grate on a coarse grater.

Transfer the grated pumpkin to a bowl and add salt.

Next, add sugar to the bowl and break three eggs.

Mix all products.

Then pour semolina into a bowl and mix everything.

Semolina must be added so much that the resulting mass is not very thick and not rare.

At the end, pour in vegetable oil and mix again.

Then transfer the resulting mass into the prepared form. Place the form in the oven and bake for 35-40 minutes at a temperature of 180 degrees.

Pumpkin casserole with semolina, cooked in the oven, is ready. Bon appetit!

Recipe 4: Oven Rice and Pumpkin Casserole

Golden, fragrant pumpkin rice casserole flavored with fragrant cinnamon will be enjoyed by the whole family. The best breakfast and you can't imagine. Satisfying, nutritious and healthy at the same time light dish will give strength and vigor for the whole day.

This casserole is very tasty both hot and cold, especially with sour cream, berries or honey. It is prepared quickly and easily, it is perfectly stored in the refrigerator without losing its palatability within a few days.

  • long-grain rice - 200 g;
  • pumpkin - 0.5 kg;
  • milk - 1 tbsp.;
  • eggs - 2 pcs.;
  • butter - 100 g;
  • raisins - 50 g;
  • cinnamon - 0.5 tsp;
  • vanilla sugar - 1 tsp;
  • sugar to taste.

Peel the pumpkin, cut into cubes and sprinkle with 2-3 tablespoons of sugar. Pumpkin for rice casserole it is better to take nutmeg - this pear-shaped representative of the pumpkin family is the most delicious and sweet. This pumpkin has a very juicy and fragrant flesh of a bright orange color. Butternut squash contains many vitamins and minerals; even children like dishes from it.

Add a few tablespoons of water to the pumpkin with sugar and put on fire. The pumpkin should simmer for approximately 7-10 minutes and be easily crushed with a spoon. No need to turn it into puree, it is more interesting and tastier when there are small pieces of pumpkin in the casserole.

In a large bowl, place rice, pumpkin, beaten eggs and milk, add raisins. If the raisins are too dry, then pre-soak them in boiling water for a few minutes. Season everything ground cinnamon and vanilla sugar.

Mix all the ingredients well and try, if the mass is not sweet for you, then you can add sugar to your liking. Pour everything into a buttered mold. Put a few pieces of butter on top.

Bake the dish for 30 minutes in an oven preheated to 200 degrees. The casserole should have a thin, crispy golden crust.

Pour a piece of still hot fragrant pumpkin-rice casserole with sour cream and enjoy its delicate amazing taste.

Recipe 5: Pumpkin Casserole with Orange (Step by Step Photos)

If you don't really love healthy pumpkin Then this recipe for pumpkin casserole is just for you. Due to the use of orange, the taste of pumpkin in a delicate casserole is absolutely not felt.

  • Pumpkin (pulp) - 350 g
  • Orange - 1 pc.
  • Butter (room temperature) - 150 g + oil for greasing parchment
  • Eggs - 2 pcs.
  • Semolina - 200 g
  • Sugar - 100 g
  • Salt - a pinch
  • Soda - 0.5 tsp
  • Vinegar - to extinguish soda
  • Powdered sugar - for decoration

For pumpkin casserole, choose a pumpkin with sweet flesh that is bright orange in color.

If you purchased a whole pumpkin, then cut it in half, clean out the seeds, cut off the necessary part for the casserole, and wrap the rest of the pumpkin cling film and place in the refrigerator. But be aware that chopped pumpkin is not stored for a long time, only about a week.

Peel the pumpkin from the peel and seeds, wash and cut into medium-sized pieces.

Put the pumpkin in a saucepan, cover with water and cook until fully cooked, for 15-20 minutes.

Drain all the water in which the pumpkin was boiled, and mash the pulp of the pumpkin to a puree state.

Transfer pumpkin puree to a mixing bowl. Wash and dry the orange.

Grate orange peel finely chopped and add to pumpkin puree. (If you are a fan of oranges and love their aroma and taste in a dish, you can squeeze some orange juice into the dough.)

Remove the butter from the refrigerator before you start cooking the casserole so that it warms up to room temperature.

Cut the softened butter into several pieces to make it easier to knead the dough, and add to the pumpkin puree with zest.

Add semolina and salt.

Break the eggs into a bowl with a mixer, add sugar (you can use powdered sugar to speed up cooking).

Beat eggs with sugar with a mixer at high speed until the mass doubles.

Then add beaten eggs to all other products. Add soda slaked with vinegar.

Gently mix all the ingredients with a spoon.

Cover the baking dish with parchment, greased with butter, pour the pumpkin dough into it. (I used a 23 cm diameter mold.)

Preheat the oven in advance to 200 degrees. Place the future pumpkin casserole in the oven for 25-30 minutes. (Attention! Never send the dough into the oven that is not fully heated, otherwise the pastries may not rise.)
Remove the finished pumpkin casserole from the oven and let cool without removing it from the mold. (If you take a hot casserole out of the mold, it may break.) Then put the casserole on a dish.

Garnish the pumpkin casserole with powdered sugar and serve. You can decorate the casserole with orange slices, other fruits, chocolate chips or coconut flakes. Bon appetit!

Recipe 6: how to cook pumpkin casserole in the oven

  • 700 g pumpkin;
  • about ½ cup semolina;
  • 2 large chicken eggs;
  • 100 g of sugar;
  • 1/3 tsp salt;
  • 4 tbsp. l. vegetable oil;
  • 3 art. l. raisins.

We will spend 45 minutes on the whole process. This quantity makes 5 servings. That is, everyone can quickly and tasty set the table for a family tea party or even gatherings with close friends! To prepare our dessert with pumpkin and semolina, you first need to deal directly with the pumpkin. Wash it thoroughly in warm water, peel the peel, remove the seeds and the fibrous part of the pulp. Cut into manageable pieces and grate on a coarse grater.

Now beat in the eggs, sugar and salt. All this mass is thoroughly kneaded. By the way, eggs with sugar can be beaten separately and only then combined with pumpkin - so our casserole will be more airy.

Add about 5 tablespoons of semolina to the pumpkin-egg mixture and mix. We forget about all this beauty for 5-10 minutes, so that the semolina gets a little moisture and swells.

We add vegetable oil. In general, for baking, it is better to take an oil that does not have a pronounced taste, otherwise it is very likely that this will have a bad effect on the result. Although, if you really like the taste and aroma of the oil and go well with desserts, then you can try it. For example, sesame will add interesting notes to a pumpkin casserole with semolina.

And now you need to pour in the remaining semolina and knead everything well. We carefully monitor the amount of semolina - it should be enough so that the mixture is neither too liquid nor too thick. Especially undesirable bust - ready-made casserole in this case it will be very dense.

Lubricate the baking dish vegetable oil and sprinkle with raisins. It is better to preliminarily scald the raisins with boiling water and, of course, rinse well with running water.

Pour the dough into the form - now it is ready to be sent to the preheated oven. The optimum temperature for baking is 180 degrees.

Our pumpkin casserole with semolina is in the oven for a little over half an hour, but no less! We get from oven when a delicious golden crust forms on top. The toothpick test will also come in handy.

As you can see, everything is very simple and fast! It remains only to cool well and the pumpkin casserole with semolina is completely ready! Any jam or condensed milk and even regular sour cream, added in a small amount, will only complement and improve the amazing taste of the dish.

Recipe 7: Pumpkin Curd Casserole with Banana in the Oven

The casserole is airy, tender, fragrant with a pleasant aftertaste, and also very satisfying. You can also eat a small bite.

  • raw pumpkin - 300 g;
  • cottage cheese - 150 g;
  • sugar - a third of a glass;
  • egg - 1 pc. (or just protein);
  • semolina - 1.5 tbsp. spoons;
  • banana - 1 pc.;
  • fine salt - 1 pinch;
  • sour cream - 1 tbsp. the spoon;
  • cardamom - 2 pinches;
  • sour cream - for serving.

Pumpkin should be cleaned and cut into small pieces.

After grinding them in a blender, put them in a bowl convenient for mixing.

A banana can also be chopped with a blender, or you can just mash it with a fork. If you choose the second option, pieces of fruit will come across in the casserole.

Mix banana and pumpkin puree.

Mash cottage cheese with a crush, or grind in a meat grinder.

Egg (or only protein) to drive into a plate, add sour cream, salt a little and mix well with a whisk.

After adding to the cottage cheese, knead everything until smooth, add sugar, mix thoroughly again.

Combine pumpkin and cottage cheese puree.

Add semolina, leave the dough for a quarter of an hour. During this time, the cereal will swell, and the remaining components will be saturated with the taste and aroma of each other.

Lubricate the baking dish with oil, lay out the dough, gently level it.

Put the casserole in an oven preheated to 180 degrees, bake for half an hour.

Cottage cheese casserole with pumpkin and banana is ready, but do not rush to serve it. Let it cool right in the mold. After you can grease it with sour cream or honey, cut portioned pieces. Bon appetit.

Recipe 8, simple: pumpkin casserole in the oven with chicken

  • Pasta 80 g
  • Pumpkin 400 g
  • Vegetables 1 tbsp
  • Chicken fillet 1 pc
  • Tomato sauce 1 tbsp
  • Hard cheese 35 g
  • Salt to taste
  • Ground black pepper to taste

Boil pasta in boiling salted water until tender. Drain the water.

Peel the pumpkin and cut into cubes. Cook for 5 minutes in boiling water.

Add assorted frozen vegetables. Bring to a boil and cook for 1 more minute. Drain the water.

Finished chicken fillet cut into pieces, transfer to a large bowl. Add pasta, vegetables, tomato sauce. Salt and pepper to taste, stir.

Pour into a baking dish and sprinkle with grated cheese.

Bake in an oven preheated to 180 degrees. 10-15 minutes until cheese is melted. Bon appetit!

Recipe 9: Diet Pumpkin and Carrot Casserole (photo)

  • Pumpkin - 300 g
  • Carrot - 200 g
  • Orange - 1 pc.
  • Bran - 100 g
  • Honey - 2-3 tablespoons
  • Salt - a pinch
  • Baking soda - 1 tsp without a slide
  • Eggs - 2 pcs.

Peel the pumpkin and carrots, wash under running water and boil until the vegetables become soft. Cooking time will take about 15-20 minutes. You can cook foods in one pan, since they reach the degree of desired readiness at the same time. To shorten the cooking time, you can cut the vegetables into smaller pieces.

When the pumpkin and carrots reach readiness, drain the water and crush with a pusher or chop with a blender.

Transfer the resulting vegetable mass to a mixing bowl.

Pour bran to the products. They can be any according to your preference: oat, buckwheat, rye, linen, etc.

Mix the food, season with a little salt and put honey. Stir again and taste the mass, add sweetness if necessary.

Wash and dry orange. Grate the zest on a fine grater.

Determine the amount of zest yourself. If you like the taste and aroma of citrus fruits, put more, do not really prefer, limit yourself to 1 tsp.

Add baking soda to food and stir.

Separate the eggs carefully and separate the whites from the yolks. Do this carefully so that not a single drop of yolk gets into the bowl of proteins.

Beat the yolk with a mixer for about 2 minutes until airy and clarification of the liquid. Pour the beaten egg yolk into the batter and fold in.

Wash the whisks from the mixer and dry well. Then, starting with low speed, start whipping the protein and gradually move to high speed. Beat it until airy white mass and the formation of stable peaks. Send the protein to the dough.

Gently fold in the egg whites in several movements in one direction.

Grease a baking dish with butter and sprinkle with semolina, bran or cocoa powder.

Place the dough into the mold and smooth the surface.

Send the casserole to bake in an oven heated to 180 ° C for 35-40 minutes. It is not worth overdoing it in the brazier, because. all the products used are almost ready. They just need to communicate with each other.

Cool the finished dessert a little so that it is easily removed from the container. Then put on a dish and sprinkle with powdered sugar. Serve warm or chilled.

The other day in the store I bought a 4-kilogram pumpkin, so in the near future I am going to cook about 5-6 of them delicious meals. Unfortunately, many underestimate or are simply not familiar with this valuable vegetable, but pumpkin is not only tasty, but also very healthy. Let the cottage cheese casserole with this wonderful orange vegetable be the first pumpkin dish that I will share with you.

Cut 400 grams of pumpkin and peel it.

Grate pumpkin pieces on a medium grater.

In a deep dish, knead the cottage cheese with butter with a fork.

Add 2 to cottage cheese chicken eggs, sugar, sour cream and semolina. Add a little lemon juice to a teaspoon with soda and also add to the base for our cottage cheese casserole. Mix everything.

Add the grated pumpkin to the dish and mix thoroughly.

We will have a ready-made base for baking pumpkin curd casserole.

Fill the baking dish with the previously prepared liquid base for the casserole. Preheat the oven to 200-220 degrees and remove the mold into it for about 50 minutes.

After 50 minutes, our cottage cheese casserole with pumpkin is ready. It can be served with tea with sour cream, jam or just like that.

Bon appetit!

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