Pumpkin casserole: A simple twist on autumn dining
In the autumn, pumpkins flood shops and markets, but many people don't know how to use them in the kitchen. The most popular recipe is a creamy soup, but a completely different dish is worth trying, perfect for a hearty dinner.
9 October 2024 10:23
It might seem that pumpkin's popularity is gaining momentum now, but you can find recipes using this vegetable in other cookbooks, too. Flipping through my grandma's cookbook pages, I came across a pumpkin recipe. It is bathed in tomato sauce and topped with yellow cheese and transforms into a delicious casserole.
Pumpkin baked in tomato sauce
The strength lies in simplicity because the ingredients needed for this casserole are very short. Additionally, it is made in no time at all. You can use homemade tomato sauce here, perhaps some from a jar. However, if you don't have such supplies in your cupboard, tomato passata will work just as well. Then you need pumpkin, cheese, spices, and a vegetarian dinner will be ready.
You can season the pumpkin with your favourite herbs, such as thyme, rosemary, or oregano. Adding curry or chilli peppers will also enhance the whole dish.
Ingredients:
- 1.2 kg of pumpkin
- 350 ml of tomato passata
- 30 g of grated yellow cheese
- Salt, pepper, and your favourite herbs to taste
- Oil or olive oil
Preparation:
- Rinse the pumpkin and peel off the skin.
- Remove the seeds and cut into medium-sized cubes.
- Transfer to an oven-safe dish, sprinkle with water, and season with spices.
- Preheat the oven to 180°C and bake for 10 minutes until soft.
- Pour tomato sauce or passata over the pre-baked pumpkin.
- Sprinkle with grated cheese and bake for another 10 minutes until golden brown.
The pumpkin casserole is now ready. Enjoy your meal!
