Pumpkin casserole with cottage cheese in the oven recipe with photo step by step and video
How to make a pumpkin casserole with cottage cheese in the oven? Prepare food. There will be two types of dough in the casserole – cottage cheese and pumpkin. Cottage cheese for cottage cheese, choose high-quality, natural, non-grained. Fat content can be any, I have 5%. Just keep in mind that this will change the calorie content of the dish. Starch according to the recipe is corn, potato will need a little less.
Pumpkin for the pumpkin layer, take dessert, sweet. If the pumpkin is of ordinary varieties, then adjust the amount of sugar up. To prepare 500 grams of puree, you will need a little more raw peeled pumpkin pulp.
First, prepare the pumpkin puree. It can be made in three different ways – boil the pumpkin, bake in the oven or microwave. I cooked in the microwave. To do this, cut the pumpkin, remove the peel from it, take out the middle with the seeds. Cut the pulp into small cubes. Put them in a microwave container, set to cook at maximum power, time 10 minutes. Do not add water, cover the container loosely with a lid.
While the pumpkin is baking, prepare the curd layer. To do this, put cottage cheese in a bowl, beat eggs into it, add sugar and starch. Be sure to wash your eggs before use, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.
Punch the products with an immersion blender until completely homogeneous. If the cottage cheese is soft, then you can limit yourself to a hand whisk, but it is better to break through the coarse cottage cheese. If you do not have a blender, then wipe the cottage cheese through a sieve.
Pumpkin meanwhile boiled for 10 minutes, check it for softness. If it is not ready yet, then put it on for a couple more minutes. It will depend on the power of the microwave, the variety of pumpkin, its volume. During this time, my pumpkin became completely soft, kneaded with a fork.
Punch the slightly cooled pumpkin with a blender until smooth puree. If you don’t have a blender, use a masher or sieve. Measure out 500 grams of the finished puree. Leave the rest in other dishes. Puree tolerates freezing well.
Beat in mashed potatoes (it should become warm, not hot) eggs, add sugar and starch.
Stir the food with a blender or whisk. Now check the density of both masses – they should be the same. If the curd mass is thicker, dilute it with milk, if pumpkin – with water.
Take a baking dish. I have a detachable, with a diameter of 20cm. I lined the bottom with parchment. They can also line the sides. Or lubricate them with a drop of vegetable oil. Start spreading the dough into the mold. One and a half spoons of cottage cheese, one and a half pumpkin, then again cottage cheese and so on.
Put the dough in the center, lightly spreading to one thickness. Gradually, the entire form will be filled in. Lightly tap it on the table to level the top. For beauty, you can draw a pattern with a toothpick, drawing the rays first from the center to the sides, then vice versa, alternating them.
Put the mold in the oven preheated to 180°C for 40-45 minutes. The exact time will depend on the features of your oven and the size of the mold. Remove the casserole and let cool, then remove from the mold.
Serve the casserole with sour cream, condensed milk or jam. Bon appetit!
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