Pumpkin Casserole
A hearty pumpkin casserole made with fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 slices stale white bread
- 5 tbsp sunflower oil
- 750 g pumpkin (turban or Hokkaido)
- 2 onions
- 150 g sheep cheese
- 2 Eggs
- 150 ml whipping cream
- 4 tomatoes
- Salt
- pepper (ground)
- nutmeg
- chili powder
- oil for greasing the pan
- 2 tbsp pumpkin seeds
Instructions
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1.
Cut the bread into cubes. Heat 4 tbsp oil in a pan, roast the bread cubes until golden, remove and drain on kitchen paper. Peel the pumpkin, scrape out seeds and fibers, dice the flesh. Briefly blanch the tomatoes, cool, peel, quarter, seed and finely dice them. Peel the onions, cube them and sauté in 1 tbsp oil. Add the diced pumpkin and cook briefly. Season with salt, pepper and nutmeg. Whisk together eggs, cream and sheep cheese; season with salt, pepper and chili powder.
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2.
Grease a baking dish and layer the pumpkin, tomato and bread cubes. Pour the egg mixture over the top and bake in a preheated oven at 180°C (mid) for about 30 minutes. Sprinkle with pumpkin seeds before serving.
