Cheese and Pumpkin Casserole

Ingredients

• 500 g Pumpkin purée (Butternut squash works best; drain off any excess liquid)
• 2 Eggs
• 60 g Sugar
• Cinnamon, cardamom, and nutmeg (A pinch of each, on the tip of a knife)
• 2 tbsp Starch (Slightly heaped; corn or potato starch. Replacing it with flour is not recommended)
• 500 g Farmer’s cheese (It is best to use cheese sold in a block, as it is moister)
• 60 g Sugar (For the cheese mixture)
• 2 Eggs (For the cheese mixture)
• Milk (Add as needed to achieve a consistency approximately equal to that of the pumpkin mixture)
• 1 tbsp Starch (Slightly heaped; add more if needed if the pumpkin mixture is thicker than the cheese mixture)
• Water (Just a small amount for roasting the pumpkin)

Steps

1. 1

   Preheat the oven to 200 °C. Cut the pumpkin in half lengthwise and remove the seeds. If necessary, cut each half into smaller pieces.

2. 2

   Line a baking sheet with foil or parchment paper. Place the pumpkin cut-side down, splash a very small amount of water onto the baking sheet, and cover the pumpkin with foil so it does not dry out.

3. 3

   Roast the pumpkin for 40–50 minutes. If the pumpkin is large, it may require more time. Check for doneness with a knife or fork: it should pass easily through the skin, and the flesh should be soft.

4. 4

   Let the pumpkin cool, remove the skin, and transfer the flesh to a blender. Blend until smooth, without processing for too long. If you do not have a blender, press the flesh through a sieve.

5. 5

   If the pumpkin purée is watery, be sure to drain off the excess liquid.

6. 6

   Add 60 g sugar, 2 eggs, cinnamon, cardamom, nutmeg, and 2 slightly heaped tablespoons of starch to the pumpkin purée. Mix until smooth.

7. 7

   Add 60 g sugar, 2 eggs, and 1 slightly heaped tablespoon of starch to the cheese. Blend until smooth.

8. 8

   Compare the consistency of the two mixtures: they should be approximately the same. If the cheese mixture is thicker than the pumpkin mixture, gradually add milk as needed. If the pumpkin mixture is thicker, it is better to thicken the cheese mixture with additional starch rather than thin the pumpkin mixture.

9. 9

   Spoon the pumpkin and cheese mixtures into the pan alternately: first in portions of approximately 2 tablespoons, then 1 tablespoon at a time. Lightly smooth each layer.

10. 10

    Reduce the oven temperature to 170 °C and bake the casserole for 40–50 minutes.

11. 11

    After baking, let the casserole cool in the oven with the door slightly ajar.

Notes

The exact amount of milk is not specified—it should be added gradually according to the consistency. The source does not specify the pan size or serving method.

Nutrition per serving

• dessert
• casserole
• pumpkin
• farmer’s cheese
• autumn recipe
• baking
• vegetarian