Pumpkin casserole is a versatile, healthy and delicious pumpkin dish. It is a good option for lunch, dinner or snack. Thanks to the eggs in the composition, the casserole turns out hearty and gives a long satiety.
One of the significant pluses of this dish is the benefits for the body. Even in baked form, pumpkin retains most of the vitamins and minerals. Heat treatment makes them more digestible for the body.
The casserole has a tender and pleasant texture. As a rule, such a casserole turns out soft, even creamy. Pumpkin is perfectly combined with eggs, mayonnaise, potatoes and other vegetables. Together with the rest of the ingredients, pumpkin reveals its flavor better. The
casserole is good both hot and cold. It is prepared quite quickly and does not require special culinary skills.
Ingredients:
- eggs – 4 pcs;
- mayonnaise – 2 tbsp;
- pumpkin – 400 g;
- garlic – 5 cloves;
- onion – 1 pc;
- carrots – 1 pc;
- potatoes – 2 pcs;
- celery – 2 stalks.
- salt;
- black pepper;
- paprika;
- sweet pepper – 1 pc;
- dill – a bunch;
- green onion – a bunch;
- tomato – 1 pc;
- pumpkin seeds;
- cheese – 100 g.
Ingredients for the sauce:
- gherkin – 1 pc;
- sour cream – 3 tbsp;
- mayonnaise – 1 tbsp;
- parsley;
- garlic – 1 clove;
- salt.
Preparation of pumpkin casserole:
Beat eggs with salt and black pepper, add mayonnaise, paprika, mix again. Peel the pumpkin from the skin, cut into small bars.
Pour water over the pumpkin, salt it and leave it for 5 minutes. At the same time chop garlic finely, fry it in a frying pan in vegetable oil. Chop
onion finely, put
it
with garlic and fry for 2-3 minutes. Grate carrots on a coarse grater and add them to the onion, fry for 3 minutes together.
Squeeze the pumpkin from excess moisture and put it on a paper towel
.
Cut the peeled potatoes into bars and add them to the onions and carrots, fry for 5 minutes.
Finely chop the celery and add it to the potatoes, onions and carrots, fry for a couple of minutes. Dry pumpkin fry in vegetable oil in a second pan for 5 minutes.
Press a couple of garlic cloves into the pumpkin, add the herbs and continue frying. Dice the peeled sweet pepper and add to the potatoes, onions and carrots. Chop
the dill finely and add to the egg mixture. Chop green onions, add to the egg mixture, stir and pour to the vegetables in the pan.
Cut tomato into circles and place on top of the vegetable
mixture.
Distribute the roasted pumpkin on top of the tomato layer.
Sprinkle the pumpkin layer with seeds. Grate cheese on a coarse grater and put it on the pumpkin layer.
Bake the dish at 180 degrees for 20-25 minutes. For the sauce, grate the gherkin finely, mix with sour cream and mayonnaise.
Chop parsley, grate garlic and add to the sauce, do not forget to salt it.
You get a flavorful tender casserole with pumpkin and vegetables with an interesting, though simple sauce.
