While we can only dream of golden-scented aromatic pumpkins, but closer to the autumn our dreams will come true and we will have to look for new methods of utilization of pumpkin abundance. For prudent culinary specialists, we made a selection of a number of recipes for casseroles based on cottage cheese and pumpkin.
Recipe for curd casserole with pasta, broccoli and pumpkin
Ingredients:
- olive oil;
- Paste "feathers" - 250 g;
- pumpkin - 400 g;
- frozen peas - 1 item;
- cottage cheese - 250 g;
- egg - 1 piece;
- fresh thyme - 2 teaspoons;
- hard cheese - 130 g.
Preparation
Oven reheat to 200 degrees. We lubricate the baking mold with oil. Pasta boil in salted water until ready. We merge the water. Pumpkin cut into cubes and boil 5-6 minutes, then add broccoli and peas to it and cook for 3 more minutes. We merge the water.
Cottage cheese grind with egg and half grated cheese, season with salt, pepper and mix with boiled vegetables and pasta. We spread the mixture into the prepared form and put it in the oven, sprinkle with cheese, bake for 20-25 minutes.
Cottage cheese casserole with pumpkin can also be prepared in a multivariate. To do this, the cottage cheese mass with vegetables and pasta is put in a lubricated bowl of the device, we set the "Baking" mode and prepare for 40 minutes.
Cottage cheese casserole with pumpkin and apples
In addition to a nourishing pasta casserole, cottage cheese and pumpkin can become the basis of a delicate souffle, which can be served as a dessert.
Ingredients:
- cottage cheese - 1 item;
- cinnamon - 1/4 tsp spoon;
- ground cloves - pinch;
- pumpkin - 400 g;
- brown sugar - 3 tbsp. spoons;
- honey - 1 tbsp. a spoon;
- egg - 1 piece;
- pecans - 1/4 of a century;
- apples - 2 pieces;
- butter for lubrication.
Preparation
Pumpkin and cut into small cubes. The baking tray is covered with foil and lubricated with oil, we distribute the pumpkin pieces overhead and sprinkle them with cinnamon and cloves. All carefully mix, pour honey and put in a preheated oven to 200 degrees, bake until soft. We put a soft pumpkin into a blender and beat it to a consistency of mashed potatoes.
With a blender, whisk cottage cheese and eggs with pumpkin puree. Molds for souffle oil, and at the bottom lay out thin slices of apple. Sprinkle the apple with sugar and cover with cottage cheese and pumpkin mass. Decorate the casseroles with nuts and sprinkle with sugar, then put in a preheated to 180 degrees oven for 1 hour. We serve the casseroles immediately after preparation, without getting out of the molds.
Cottage cheese casserole with pumpkin in the oven
Ingredients:
- pumpkin - 400 g;
- olive oil - 2 tbsp. spoons;
- leeks - 1 piece;
- curly cabbage - 1/2 head;
- eggs - 6 pcs .;
- milk - 200 ml;
- grated parmesan - 2 tbsp. spoons;
- ground nutmeg - 1 pinch;
- paprika - 1/2 tsp;
- dough filo - 4 leaves;
- cottage cheese - 200 g;
- pumpkin seeds (peeled) - 1 handful.
Preparation
Oven reheat to 200 degrees. Forms for baking, diameter 12 cm, lubricate with oil and sprinkle with flour. On a separate baking tray, we put a pumpkin cut into cubes,
Cut the leek with rings and stew in a frying pan in salted water for 3 minutes. Add the pieces of cabbage to the onions and all together for another couple of minutes.
Whisk eggs with milk, cheese and spices. The dough plies are divided into 4 parts and stacked on each other, carefully oiling each layer. On top of the dough we put the baked pumpkin, onions with cabbage and cottage cheese. Fill the casseroles with egg mixture and put in the oven for 20 minutes. Ready-made curd casseroles from pumpkin are served, sprinkled with pumpkin seeds.