Pumpkin casserole with semolina lemon filling. Pumpkin Casserole

The beauty of this casserole is not only in its delicate texture, but also in its practicality. The dish completely retains its taste even when cold. This allows you to take it with you to work as a light lunch. If a blender is not at hand, you can simply mash the pumpkin with powdered sugar using a fork.

Ingredients:

400 g pumpkin;
100 g of semolina;
3 art. l. powdered sugar;
40 g raisins;
1 egg;
Butter.

Cooking method:

Peel the pumpkin from the peel and seeds, cut into cubes.
Boil the pumpkin in lightly salted water, then cool.
Add egg and powder, beat everything with a blender.
Continuing to beat, add semolina.
Rinse raisins well or hold in boiling water, add to the total mass.
Grease a baking dish with oil and sprinkle with semolina a little.
Put the pumpkin mass in a mold and bake for 40 minutes at 170-180 degrees.

Salty casseroles with pumpkin will be a great variety of your usual diet. Instead of pasta, you can use any other pasta, but the dish will not be so tender. It will also be a nice addition cheese crust. To do this, you need to add the same amount of cheese on top of the dish. Parmesan is the best.

Ingredients:

500 g chicken fillet;
2 cups pumpkin puree;
30 g butter;
50 g white onion;
1 clove of garlic;
40 ml dry white wine;
450 g of paste;
250 ml chicken broth;
200 ml of milk;
1 glass of grated cheese;
Salt pepper.

Cooking method:

Melt the butter in a frying pan.
Cut the onion into half rings, put in oil and fry for 20 minutes.
Pour the wine into the pan and reduce it completely.
Mix garlic, pumpkin and spices to taste in one container.
Pour the resulting mass with milk and broth.
Beat everything with a blender until smooth, add the fried onions.
Boil pasta in salted water according to instructions.
Chicken fillet also boil and cut into small pieces.
Mix together all the ingredients (chicken, pasta, pumpkin with onions and cheese).
Place the prepared dish on a baking sheet.
Cook for 20 minutes at 180 degrees.

Gentle fragrant dish with amazing fruity taste. It will appeal not only to adults, but also to the most capricious child. Rice for this casserole is suitable for round or long-grain. You can also take any honey, but before adding it to the dish, it must be diluted with water.

Ingredients:

300 g of boiled rice;
250 g of apples;
250 g pumpkin;
3 art. l. honey;
100 g raisins;
500 ml of water;
150 g butter.

Cooking method:

Put the raisins in a deep bowl and pour boiling water.
Peel and chop apples and pumpkin small cubes.
Grease the form butter and cover the pumpkin with the first layer.
Sprinkle the pumpkin with a handful of raisins and lay out most of the rice.
Spread the apples evenly over the next layer.
Cover the apples with the remaining rice and raisins.
Pour the honey over the casserole and scatter pieces of butter on top.
Preheat the oven to 180 degrees and bake the dish for 50 minutes.

Another simple recipe for a family breakfast that combines both pleasant taste and beneficial features. The bowl of the multicooker can not be lubricated at all, or you can melt a small piece of butter in it. Pumpkin must be steamed before cooking, or baked in the oven.

Ingredients:

180 g of cottage cheese;
4 tbsp. l. sour cream;
4 tbsp. l. steamed pumpkin;
2 tbsp. l. semolina;
1 egg;
2 tbsp. l. Sahara;
1 tsp baking powder.

Cooking method:

Beat the egg with sugar, add semolina and mix well.
Put the pumpkin and cottage cheese in the same bowl, knead everything with a fork.
Fill the mass with sour cream and pour in the baking powder, mix again until smooth.
Transfer the casserole to the multicooker bowl.
Cook for 45 minutes in the "Baking" mode.
Turn the dish over and continue cooking for another 15 minutes.

Now you know how to cook pumpkin casserole. Bon appetit!

Pumpkin casserole is tasty, bright and healthy dish, regardless of auxiliary ingredients. If you add mushrooms or minced meat to it, you get an original and memorable dinner, and recipes with fruits, sugar or raisins will become a hearty dessert. Novice cooks are advised to remember a few simple secrets how to cook pumpkin casserole:
To make pumpkin casserole even more fragrant, just add lemon or orange zest;

Before adding to the casserole, it is better to put the pumpkin in a colander and let it drain;

Regardless of the recipe, pumpkin is best boiled in salted water. So it will better retain color and aroma;

Form before baking sweet casserole be sure to sprinkle with flour, semolina or breadcrumbs.

Hello dear readers of my blog site. Now one of my favorite seasons is in full swing - the season of pumpkins. Sweet, fragrant, bright - they are just perfect for all kinds of cupcakes, cakes and casseroles. Pumpkin casserole with semolina is recognized as one of the favorites of baking at such a time for me and my friends - tender, juicy and absolutely uncomplicated. not at all harder cooking ordinary manna -.

The preparation of this dessert is impossible without the following products:

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

How to cook pumpkin casserole

We will spend 45 minutes on the whole process. This quantity makes 5 servings. That is, quickly and tasty to set the table for family tea party or even get-togethers with close friends everyone can!

To prepare our dessert with pumpkin and semolina, you first need to deal directly with the pumpkin. Wash it well warm water, 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. Busting is especially undesirable - the finished casserole in this case 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. Optimum temperature for baking - 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 an appetizing golden crust. 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 to a small amount, only supplement and improve amazing taste dishes.

Ingredients

500 g pumpkin pulp;
300 ml of milk;
3 eggs;
100–150 g of sugar;
a pinch of salt;
70 g of semolina;
a little vegetable oil;
powdered sugar - optional.

Cooking

Cut the pumpkin into small pieces, put in a saucepan and pour over milk. Simmer for 20-30 minutes until the vegetable is soft.

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Ingredients

500 g pumpkin pulp;
2 eggs;
100–150 g of sugar;
vanillin - to taste;
4 tablespoons of semolina;
300 g;
a little butter.

Cooking

Cut the pumpkin into small pieces, place in a mold and bake at 200 °C for 20-30 minutes until soft. Cool and puree with a blender or masher.

Add 1 egg, 50-75 g of sugar, vanillin and 2 tablespoons of semolina to the pumpkin and mix thoroughly.

Pound or beat with a blender the cottage cheese, egg, vanillin and the rest of the sugar and semolina.

Grease a baking dish with oil. Lay out in layers pumpkin puree and cottage cheese, gently leveling them with a spatula. Bake at 180°C for 45-50 minutes.

Cool the casserole before cutting.

Ingredients

200 g white rice;
500 ml of milk;
150–200 g of any dried fruit;
50 g butter + a little for lubrication;
2 tablespoons of sugar;
4 eggs;
3 tablespoons of sour cream;
500 g pumpkin pulp;
1 tablespoon flour;
honey is optional.

Cooking

Pour rice with milk and cook, stirring,. Meanwhile, soak dried fruits in boiling water.

With a mixer, turn the softened butter and sugar into homogeneous mass. Enter one egg at a time and immediately beat with a mixer. Add sour cream and stir.

Put the cooled rice into the egg mass and carefully combine. Add pumpkin, grated on a coarse grater, and dried fruits and mix well.

Grease a baking dish with butter and sprinkle with flour. Distribute the pumpkin mass in shape and place in an oven preheated to 200 ° C for about an hour.

Cool the casserole before slicing and drizzle with honey if desired.

Ingredients

300 g pumpkin pulp;
2 apples;
2 eggs;
50–100 g of sugar;
25 g butter;
6 tablespoons of semolina;
some vegetable oil.

Cooking

Cut the pumpkin into small pieces, put in a saucepan and cover with water. Simmer for 20-30 minutes until soft. Drain the water and puree the vegetable with a masher or blender.

Peel apples, grate on a coarse grater and combine with pumpkin. Add eggs, sugar and melted butter and mix thoroughly. Pour semolina, mix again and leave for 20 minutes to swell the cereal.

Cover the form with parchment and grease it with vegetable oil. Pour the pumpkin mixture into it, level it and bake at 180°C for about 40 minutes.

Ingredients

50 g prunes;
50 g raisins;
600 g pumpkin pulp;
a little butter;
1 egg;
300 ml low-fat cream;
2 teaspoons of sugar;
a pinch of salt.

Cooking

Pour the prunes and raisins with boiling water. Cut pumpkin into medium thin slices. Put the pumpkin in a saucepan, completely cover with water and cook for 7-10 minutes until half cooked. Drain in a colander to drain the liquid.

Grease a baking dish with oil. Cut prunes into small cubes. Put the pumpkin in the form and sprinkle it with dried fruits.

Beat the egg with a fork, add the cream, sugar and salt and mix well. Pour the egg mixture over the pumpkin and put in the oven preheated to 200 ° C for 30 minutes. Let the casserole cool slightly before slicing.

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Ingredients

250 g white rice;
2 eggs;
3 tablespoons of sugar;
vanillin - to taste;
½ teaspoon salt;
300 g pumpkin pulp;
250 g carrots;
70 g butter + a little for lubrication;
150 ml of heavy cream;
150 ml of milk.

Cooking

Boil the rice until half cooked and cool. Whisk eggs with sugar, vanilla and salt. Add coarsely grated pumpkin and carrots, rice, melted butter, cream and milk. Mix thoroughly.

Line the pan with parchment paper and brush with oil. Put the prepared mixture there and smooth it out. Bake for 35-40 minutes at 200°C. The dish can be served both hot and cold.

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Ingredients

200 g pumpkin pulp;
100 g dried apricots;
600 g of cottage cheese;
sugar - to taste;
1 teaspoon turmeric;
grated orange peel - to taste;
1 tablespoon cornstarch;
a little butter.

Cooking

Cut the pumpkin into small cubes, throw into a saucepan and cover with water. Simmer for 20-30 minutes until soft. Drain in a colander to drain excess liquid.

While pumpkin is cooking, soak dried apricots in boiling water. Then drain the water and cut the dried fruit into small cubes.

Put cottage cheese, sugar, orange zest and starch in a bowl and turn into a homogeneous paste with a mixer. Add pumpkin and dried apricots and stir.

Lubricate the form with oil, put the curd mixture there and smooth it. Cover with foil and bake for 20 minutes at 180°C. Then remove the foil and let the casserole brown. Cool before cutting.

Ingredients

1 small pumpkin;
sugar - to taste;
200 g of cottage cheese;
2 eggs;
vanillin - to taste;
1 tablespoon of confectionery poppy.

Cooking

Wash the pumpkin, cut off the top and remove the seeds. Put sugar inside and rub the pulp of the pumpkin with it. Mix cottage cheese, eggs, vanillin, sugar and poppy seeds.

Stuff the pumpkin with the curd mixture and cover with the cut off top. Put the blank in a mold and bake in an oven preheated to 180 ° C for an hour. Cool before cutting.

Ingredients

700 g pumpkin pulp;
150 g of hard cheese;
3 tablespoons of sour cream;
500 g chicken fillet;
salt - to taste;
seasoning for chicken - to taste;
a little butter;
2-3 tablespoons of breadcrumbs.

Cooking

Grate the pumpkin and cheese on a coarse grater, put in a bowl and combine with sour cream. Cut the chicken into medium pieces and season with salt and spices.

Grease a baking dish with butter and sprinkle with breadcrumbs. Spread half of the pumpkin mixture on the bottom, place the chicken on top and cover with the remaining pumpkin. Bake at 200°C for about an hour.

Ingredients

400 g pumpkin pulp;
2-3 tablespoons of vegetable oil;
a few tablespoons of flour;
a little butter;
2-3 tablespoons of breadcrumbs;
200 g of cheese;
2 tomatoes;
2 eggs;
salt - to taste;
4 tablespoons of sour cream;
ground black pepper - to taste;
ground nutmeg- taste.

Cooking

Cut the pumpkin into large slices no more than ½ cm thick. Heat the vegetable oil in a frying pan. Roll the pumpkin pieces in flour and fry until golden on all sides.

Lubricate the baking dish with butter, sprinkle with breadcrumbs and spread the fried pumpkin on the bottom. Cut the cheese into large thin slices and place on the pumpkin. Spread thin circles of tomatoes on top.

Whisk eggs with salt. Add sour cream, pepper and nutmeg or other spices and mix well.

Pour the egg mixture over the casserole and place in the oven preheated to 180 ° C for 30 minutes.

Very useful, bright and delicious casserole pumpkin - on your table! What to cook? We have collected for you various recipes: with cottage cheese, carrots, orange, 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 trying this very simple and delicious recipe for pumpkin casserole with cottage cheese and raisins. The casserole is tender, completely non-greasy, one might say - 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, how sweet the pumpkin is, and your preference. 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 with 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 had a big summer harvest of pumpkins, and you no longer know what to cook from it, that is great way its use is a casserole. Pumpkin casserole is good for breakfast with fragrant coffee or tea, as well as for dinner after a hard working day.

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 into pieces. 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 powdered sugar on top and serve. 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 detachable form and put 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 prepare pumpkin casserole with semolina, you must first 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, seasoned fragrant cinnamon your whole family will love it. 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 starting to cook 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 for whisking 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.

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.

Lubricate the baking dish with vegetable oil and sprinkle it 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 take it out of the 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 ordinary 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. 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 into portions. 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.

Put to products baking soda 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.

Pumpkin casserole with semolina in the oven - delicious, light and healthy diet dish. Autumn is the time when you want to cook everything from a pumpkin, because it is versatile and very useful. Pumpkin is completely absorbed by our body and therefore pumpkin dishes are considered dietary.

A pumpkin casserole with semolina in the oven turns out to be just as tasty and tender in a slow cooker, the only negative is that the volume of the dish will be less, so I prefer to cook casseroles in the oven. One more thing: I recommend not to deviate from the recipe in terms of spices, be sure to put both cinnamon and nutmeg, they give a special taste and aroma to the dish.

Pumpkin 600 gr

Sour cream 2-3 tbsp. spoons

Semolina 2/3 cup -120 grams

Sugar 3-4 tablespoons, depending on the type of pumpkin

Raisins 70-100 gr

Salt pinch

Cinnamon, nutmeg

Vegetable oil for greasing the mold

How to cook pumpkin casserole with semolina in the oven step by step recipe with photo

1. Break eggs into a deep bowl, add salt, sugar and beat lightly.

2. We put sour cream, pour semolina, add cinnamon, nutmeg, mix everything and let stand, semolina swells.

3. In the meantime, rub the pumpkin on a medium or coarse grater.

4. Wash the raisins well and add to the pumpkin.

5. Pour the semolina-egg mixture to the grated pumpkin and mix everything.

6. Lubricate the form with oil and sprinkle with semolina. We spread the pumpkin mixture in a mold, level it and put it to bake in an oven preheated to 190 degrees. Baking times may vary. I baked in a 20x30 mold for forty minutes. When baking, I closed the lid of the mold, and five minutes before the end I opened it and let the crust lightly brown.

Pumpkin casserole with semolina in the oven Recipe photo

Here is such a delicious pumpkin casserole I got. And what an indescribable aroma of spices was during baking! Therefore, I would like to repeat once again so that you do not neglect them and be sure to use both nutmeg and cinnamon, believe me, these spices enrich and ennoble the taste of pumpkin. In the next issues, I will tell you how to cook pumpkin casserole with cottage cheese, where these spices will also be needed.

And of course, pumpkin casserole is best served with sour cream. Bon appetit!

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