Casserole pumpkin with carrots. Orange joy for children

It is known that vegetables and fruits of bright, sunny orange color have a beneficial effect on the emotional background of a person and improve mood. I don’t know what is in them, what vitamins and microelements, but when I want some kind of dessert and something sweet, I immediately remember my pumpkin casserole with cottage cheese. Yes, and with the mood you need to do something during spring weight loss.

I am against any drastic measures in this regard, diets there, refusal to eat in general and in principle, but switching to vegetables and other low-calorie foods is always welcome!

During one of my culinary experiments, I intuitively combined what was in the refrigerator and seemed to me suitable for dessert.

Ingredients

half a medium-sized pumpkin;
one large carrot;
300 grams of cottage cheese;
3 eggs;
a small piece of butter, 50 grams, no more.

Cooking

I grated the pumpkin and carrots in a large bowl on a coarse grater and added all the other ingredients.

I mixed it, greased the mold with butter, sprinkled it with a little flour, and poured the whole mass into this mold.

Small pieces of butter were randomly distributed over the surface of the casserole.

I put it in a well-heated oven, after 15 minutes I turned down the heat, and after another forty minutes my casserole was ready!

Important Points

Pumpkin must be raw. How much I tried to find something similar on the Internet, everywhere they advise pumpkin to pre-cook, stew, mash, rub through a sieve or beat in a blender, and then add everything else and bake. There is no need for this! This is a waste of time and effort, and even more so the vitamins that the body needs in the spring. And it will be a completely different look, taste, and generally a dish.
Carrots are a must! By itself, pumpkin is a rather watery vegetable, and without carrots, the casserole can turn out to be liquid like porridge, or you have to wait too long for this liquid to evaporate. And the color of the carrot goes well with the color of the pumpkin. It turns out such a bright, dense "marmalade"!
Cottage cheese. It’s a mystery to me, but casserole is better and tastier from lean, low-fat cottage cheese. Easily removed from the mold after it has cooled completely, and just as easily cut with a knife. Like a cake.

Somehow I tried to add semolina or oatmeal instead of flour. It’s also not bad, but from these cereals I grow to the sides by leaps and bounds, and during the period of spring weight loss we don’t need it. Yes girls?

Pumpkin is a typical autumn vegetable that pleases with its rich taste and bright color. Pumpkin casseroles for kids are as healthy as they are delicious, and the orange hue is sure to please the little ones.

Pumpkin will charge you with a shock dose of vitamins and energy, cheer you up and create a warm atmosphere with the approach of cold weather. We hope that our recipes will inspire you to create your own culinary masterpieces. And we promise that it will be tasty, healthy and sunny bright!

Such a gift of autumn as a pumpkin is loved by children and adults for its rich taste and affordability. The vegetable reveals itself especially brightly in various casseroles, and the beauty of such a dish will decorate your table - the bright sun and summer with the onset of cold weather. We offer various recipes for making casseroles in a slow cooker and in the oven, and all of them are guaranteed to be delicious. So let's get started!

Babies up to a year are advised to steam the pumpkin or steam it in water, and vegetable soup can be offered already at the age of 4 months. A child from a year old can safely dilute the diet with a delicious pumpkin casserole.

Solid benefit

it contains a loading dose of vitamins A, B, C and E;
the vegetable has a choleretic effect;
improves the functioning of the digestive system;
saves from constipation in children;
strengthens the immune system;
calms the nervous system;
promotes restful sleep;
improves memory and attention;
helps with anemia;
necessary for eye diseases;
contains a lot of beta-carotene (in 100 g of a vegetable - the daily norm);
potassium and magnesium cause a diuretic effect.

Pumpkin will have to be abandoned by children with hepatitis, diabetes, gastritis with low acidity or a stomach ulcer during an exacerbation and, of course, with an allergy to this vegetable.

For the best casseroles - the best pumpkin

When choosing this vegetable, the principle “less is more” applies. Of course, there is a great temptation to take a larger option, and it will be enough for more delicious dishes, besides, the pumpkin can be stored for a long time and is unpretentious to the conditions. But large pumpkins are often not too ripe and fragrant, and their flesh can be watery or dry, which is not the best option for children. That is why we recommend looking at pumpkins weighing less than 5 kg.
We advise you to carefully look at the peel and conduct one small experiment: press on it, and if after that you find a dent, then you have an unripe vegetable in front of you. You can also click on the pumpkin: if you get a ringing sound, then it is juicy and ripe. The entire surface of the pumpkin should be of a bright, uniform color, without flaws or damage, and fairly dense.
Pay attention to the tail of the pumpkin. It should be a rich dark green color and fall off easily. If you notice that it is neatly cut, then the pumpkin was picked ahead of time.
Having already cut the pumpkin, take out a couple of seeds from it: if they are large and thick and easily separated from the pulp, then you are lucky - you have acquired a ripe and tasty vegetable that is ready for all your culinary experiments. But if this is not the case, do not be sad: the pumpkin will ripen right at your home.

apple recipe

Even if you are preparing a dish like a casserole for the first time, this recipe will not seem difficult to you. A few simple steps, and you will prepare a fragrant and very tasty dish. It is suitable even for a child who is picky about food and is naughty when you offer him vegetables. In this performance, the pumpkin will become one of his favorite treats. By the way, many mothers use this casserole as complementary foods until the baby is one year old.

We will need:

300 g pumpkins;
2-3 tbsp. l. flour;
2 medium apples;
2 tbsp. l. oils (butter or vegetable);
2 eggs;
cinnamon optional.

How to cook :

Grate the peeled apples and pumpkin on a coarse grater, add the sifted flour, eggs and 1 tbsp. l. oils.
Grease a baking dish with oil and pour the mixture onto it, then make the surface of the casserole even.
Send the form to the oven preheated to 180 degrees for 40 minutes. When the casserole turns a delicious orange color, take it out.
After cooling, after 15 minutes, take to the meal.

It will be even tastier if the pumpkin casserole with apples in the oven is supplemented with sour cream or cream, and it will be washed down with fruit compote.

Apple Casserole: Video Recipe

Delicate version with semolina

Among pumpkin casseroles, this one occupies a special place, and a very honorable one. The recipe will practically not affect the state of your wallet, because it requires a minimum amount of products. But such savings will not affect the taste, which is an important selection criterion for children at 1 year old.

We will need:

350 g pumpkins;
1 egg;
75 g of semolina;
30 g of raisins or dried apricots;
3 tsp powdered sugar.

How to cook :

Boil the vegetable and turn it into a puree.
Add the egg and powdered sugar to the puree.
Gradually send semolina to them and knead a homogeneous dough.
Bake in an oven preheated to 180 degrees for 30-40 minutes. If you choose a double boiler for cooking, the waiting time will be 40-45 minutes.

Such a simple and at the same time very tasty pumpkin casserole is served with a milkshake or ice cream. Just lick your fingers! The minimum age of children to get acquainted with the delicacy is 1 year.

The resulting mixture will also make excellent muffins, and for a child, as you know, this is the most adored baking format.

Dessert with semolina: video recipe

Children's favorite recipe with cottage cheese

Another option that children rate at "5+". It requires a little more time than the previous recipes, but we assure you, the result is worth it.

We will need:

500 g pumpkins;
400 g of cottage cheese;
3 eggs;
1 st. milk;
100 g butter;
4 tbsp. l. semolina;
3 art. l. sour cream;
½ st. Sahara;
15 g vanilla sugar or vanillin;
¼ tsp salt.

How to cook :

Heat the milk so that it is warm, add semolina to it and leave for 40 minutes.
Peel the pumpkin and cut into small cubes about a centimeter in size.
Dip the pumpkin in a saucepan and pour cold water so that it covers the vegetable a little, boil and simmer the dish for 20 minutes at a minimum boil, then make pumpkin puree.
Rub the cottage cheese through a fine sieve to the desired consistency.
Preheat the oven to 180 degrees, and in the meantime, beat the eggs with sugar.
Send mashed potatoes with pumpkin and milk with semolina to them, mix the resulting mixture.
Then comes the turn of cottage cheese and sour cream, after adding them, also mix.
Melt the butter and add to the casserole (remember to leave some for greasing the pan).
And finally, finish the process by adding salt and vanilla. Mix well again so that the dough has the consistency of sour cream.
Bake a dish for children in the oven for 40-45 minutes.

Curd-pumpkin casserole according to this recipe is very bright, fragrant, and its taste is simply amazing. You won't know until you try!

This method of cooking was invented for children who do not really honor the pumpkin. Here they may simply not notice it and believe that in front of them is their favorite cottage cheese casserole. And the pumpkin at this moment will quietly do its job: it will saturate the child with benefits and vitamins.

Curd-pumpkin masterpiece: video recipe

The brightest option with carrots

This recipe is almost effortless and time consuming. We will cook a juicy appetizing orange casserole in a slow cooker. By the way, it recommends cooking dishes for children aged one or two years.

We will need:

200 g pumpkins;
200 g carrots;
2 tbsp. l. Sahara;
1 egg;
½ st. milk;
a pinch of salt;
2 tbsp. l. decoys;
vanillin or cinnamon to your taste.

How to cook :

Grate peeled carrots and pumpkin on a coarse grater.
We throw gruel into boiling milk, simmer the vegetables over low heat with the lid closed until the milk boils away and the vegetables become soft.
Beat the egg with sugar, add semolina, a pinch of salt, vanillin and cinnamon to them as desired, mix with the cooled carrot-pumpkin gruel.
In the multicooker, we activate the "baking" mode and send our casserole into a greased form. The cooking time will be 50 minutes.

The resulting treat will be especially valuable for children with vision problems: both benefits and taste in one dish.

Carrot and pumpkin pastries for children from 1 year old: video recipe

Check out these pumpkin casserole recipes for 1 year old and up and make the whole family happy with them!

I was inspired to prepare this casserole by a wonderful recipe for carrot casserole by kulinarochka. Thanks Oksana for the great idea;)

Since pumpkin first appeared in my kitchen, I decided to experiment ... So a pumpkin-carrot casserole with dried apricots appeared.

We start cooking by preparing pumpkin and carrots.
We clean from the peel. Remove seeds from pumpkin.

Three carrots and pumpkin on a fine or medium grater.

We shift everything into a pan, pour 3-4 tbsp. tablespoons of odorless vegetable oil, cover with a lid and simmer over low heat for 20 minutes, stirring occasionally.

Meanwhile, in a deep container, combine 4 eggs, 3-4 tbsp. spoons of sugar. Whisk with a fork.

Add vanillin at the tip of a knife, 1/4 teaspoon cinnamon, 1 teaspoon baking powder. Mix with a fork.

Add 5 tbsp. tablespoons of semolina, mix and let stand so that the semolina swells a little.

When the pumpkin and carrots are stewed for 20 minutes, remove from the stove, let them cool slightly, and then add to the egg mixture.

Cut dried apricots into small pieces the size of raisins and add to the main mixture.

The "dough" is quite liquid. We leave it alone for another 15-20 minutes so that the semolina continues to swell.

Lubricate the baking dish with oil and sprinkle with semolina. Pour the mixture into the mold.

We send it to the oven preheated to 180 * C for 35-40 minutes.

We determine the readiness of the casserole with a toothpick.

We take out the finished casserole from the oven, let it cool in the form, and then turn it over onto a dish.

Serve with sour cream or natural yoghurt.

In my opinion, it turns out a very healthy, unusual and tasty breakfast.

Continuing the "pumpkin epic", I will offer you a recipe for Pumpkin Pie - with dried apricots and hazelnuts. This is the first dish with which I started my acquaintance with pumpkin :)

Try it, you will like it!
Bon appetit!

Cooking time: PT01H20M 1 h 20 min

For many, carrot casserole has remained a pleasant childhood memory, although it may have evoked completely opposite emotions before. Be that as it may, it is imperative to cook such a delicacy at home, so that no one certainly has any doubts that this dish is amazingly tasty and appetizing. Even if the simple version of the casserole is not to everyone's taste, just add a couple of new ingredients, and it will disappear from the plates at an unprecedented rate.

Cooking a casserole from grated carrots. It can be used raw, boiled until cooked or stewed in milk. Semolina, sugar, salt, soda and eggs are often added to the dough. It is not recommended to use flour in this case. You can add extra flavor to carrot casserole with raisins, nuts, pumpkin, apples, or cottage cheese. In this case, you can add any other additional ingredients. More often, the casserole acts as a dessert, but some people prefer to cook it with salty ingredients.

To make the dish even more fragrant, it is seasoned with various spices, you can use lemon or orange zest, cinnamon, vanilla, cardamom. Serve slightly warm or completely cooled. Together with it, spread sour cream or whipped cream on a plate. Ready casserole can be sprinkled with powdered sugar.

The Secrets to Making the Perfect Carrot Casserole

Carrot casserole will not go unnoticed on the table, not only due to its bright color, but also due to its amazing taste. Such a delicacy is ideal for a hearty breakfast, and with a certain composition, it can even replace a full dinner. How to cook carrot casserole for all family members, you can ask experienced chefs:

Secret number 1. If you are preparing a carrot casserole with semolina, then you need to give it some time to swell. This usually takes approximately 15-20 minutes. It is better that this process takes place already in a baking dish or a slow cooker.

Secret number 2. For baking casseroles in the oven, a silicone mold is best.

Secret number 3. If boiled carrots appear in the recipe, it is better to boil it in its uniform. So the vegetable will retain more juice and taste.

Secret number 4. In the oven and double boiler, it takes about 30 minutes to cook the casserole. In a slow cooker - 40-45.

Secret number 5. In order for carrots to give juice, after grinding, sugar must be immediately added to it and left for several minutes.

Secret number 6. By itself, carrots are quite sweet, so you do not need to add sugar to the casserole. Nevertheless, one should also build on the type of vegetable.

A diet menu does not have to be boring and tasteless. If you cook such a dish, then all the household members will run to it, even if someone alone is forced to adhere to a strict diet. If desired, you can add crushed walnuts to the recipe along with raisins, and for the smell - vanillin and cardamom.

Ingredients:

200 g fat-free cottage cheese;
1 egg;
1 large carrot;
3 art. l. Sahara;
1 pinch of salt;
1 pinch of cinnamon;
Raisin.

Cooking method:

Beat the egg with salt, sugar and cinnamon.
Peel the carrots and grate medium-sized, mix with the egg mass.
Cottage cheese slightly knead with a fork, soak the raisins for 15 minutes in boiling water.
Transfer the cottage cheese and raisins to the carrots, mix again.
Bake the dish in the oven for 30 minutes at 180 degrees.

Interesting from the network

What could be brighter than a combination of carrots and pumpkins? Such a dish will fill the entire kitchen with amazing aromas, and after tasting it will become a traditional autumn meal in the family. With the help of a multicooker, any housewife will cope with cooking, even if cooking is not her forte. It is best to choose a pumpkin of a nutmeg variety.

Ingredients:

200 g carrots;
200 g pumpkin;
1 st. l. Sahara;
100 ml of milk;
1 egg;
2 tbsp. l. semolina.

Cooking method:

Peel carrots and pumpkin, rinse under running water and grate into a common bowl.
Pour milk into a saucepan and boil, pour vegetables into it.
Cook everything over low heat until the milk is completely absorbed.
Cool the carrots and pumpkin, then add the egg, sugar and semolina to them.
Mix the dough and transfer it to a multicooker bowl greased with butter.
Cook the carrot and pumpkin casserole for 45 minutes in the “Baking” mode or 50 minutes for a couple.

Carrot casserole with cottage cheese is very nutritious and satisfying, and at the same time it consists of the simplest and most affordable products. Such a recipe is often found in kindergartens, so for many it will also be a return to childhood. It is important not to overheat the oven for this casserole, otherwise the dish will burn.

Ingredients:

400 g of cottage cheese;
300 g carrots;
3 eggs;
4 tbsp. l. Sahara;
4 tbsp. l. semolina;
1 pinch of salt;
50 g raisins;
1 pinch of vanillin;
20 g butter.

Cooking method:

Grate carrots, mix with a spoonful of sugar and leave for a while, pour boiling water over raisins.
Divide the eggs into whites and yolks, beat in separate containers.
Transfer the cottage cheese to a bowl and knead, add the yolks and whites alternately.
Pour the remaining sugar, salt and semolina to the cottage cheese, grind everything until smooth.
Combine the curd mass with carrots and raisins, mix again.
Preheat the oven only slightly, put the carrot dough into a baking dish, greased with oil.
Cook the casserole at 160 degrees for 40 minutes.

For children, I want to cook delicious and healthy dishes, regardless of the time of year. This casserole will allow you to make an unusual treat from those fruits and vegetables that can be found in stores even during cold weather. Little gourmets will surely like the new dish, while their mothers will rejoice at its rich vitamin composition.

Ingredients:

3 carrots;
3 eggs;
2 apples;
¾ cup sugar;
1 glass of semolina;
3 art. l. vegetable oil;
1 pinch of cinnamon;
1 tsp baking powder;
Powdered sugar.

Cooking method:

Peel the carrots and grate on a coarse grater into a deep plate.
Add sugar to the grated carrots, mix and wait a bit until all the grains dissolve.
Remove the core from the apples and remove the skin, cut the flesh into very small cubes.
Beat the eggs in a separate bowl, pour into a bowl with carrots and mix well.
After the eggs, put apples, semolina, baking powder and pour in vegetable oil there.
Sprinkle the dish with cinnamon and mix thoroughly again.
Put the resulting carrot dough into a baking dish, let stand for 20 minutes at room temperature.
Preheat the oven to 180 degrees and cook the casserole for 40 minutes.
After cooling the dish, sprinkle it with powdered sugar.

Delicious carrot casserole with semolina

Finding a recipe is even easier, most likely, it just won't work. This dish is prepared very quickly and with a minimum amount of ingredients. It can be made both sweet and savory depending on your own wishes. The calorie content of the casserole is low enough so as not to worry about extra pounds during the meal.

Ingredients:

500 g boiled carrots;
3 eggs;
3 art. l. decoys;
1 pinch of salt.

Cooking method:

Peel and grate the carrots on a medium grater.
In another bowl, mix eggs, soda, semolina, salt to taste.
Beat the egg mass with a whisk and pour over the carrots, mix.
Grease the form with oil, put the carrots into it.
Cook everything in the oven at 180 degrees for 35 minutes.

Now you know how to cook carrot casserole according to the recipe with a photo. Bon appetit!

Very healthy, bright and tasty pumpkin casserole - on your table! What to cook? We have collected a variety of recipes for you: with cottage cheese, carrots, oranges, raisins, apples!

Homemade pumpkin casserole is always tasty and very healthy, because it’s not without reason that Mrs. pumpkin is called the “golden miracle”. I suggest trying this very simple and delicious recipe for pumpkin casserole with cottage cheese and raisins. The casserole is tender, completely non-greasy, one might say - the perfect breakfast or dinner.

400 gr. pumpkins
400 gr. cottage cheese
3 eggs
3 tbsp Sahara
a handful of raisins
a pinch of salt
½ tsp vanilla sugar
cinnamon (optional)
lemon zest (optional)

First of all, cut the pumpkin, remove the seeds, cut off the peel. For this casserole, we use a small piece of pumpkin, about 400 grams. Cut the pumpkin into cubes.

Boil chopped pumpkin for 10 minutes. The pumpkin for the casserole should be soft but not falling apart.

While the pumpkin is cooking, prepare the rest of the ingredients. We take three eggs, beat with a pinch of salt.

We add sugar. The amount of sugar depends on the acidity of the curd, how sweet the pumpkin is, and your preference. Of course, sweet tooth will need more sugar. Add vanilla sugar if desired.

Add cottage cheese. If the cottage cheese is hard, then it should be rubbed with a blender (it is possible along with the egg).

When the pumpkin is cooked, carefully drain the water, put the pumpkin in the egg-curd mixture.

Stir, put a handful of raisins. If desired, you can put a little cinnamon and lemon zest.

The resulting mass is laid out in a detachable form, pre-lubricated with butter.

With a spoon, we drown the protruding pieces of pumpkin so that they do not burn during baking.

We put the form in a preheated oven. Bake the pumpkin casserole for 30–40 minutes at a temperature of 170–180 degrees. It should be remembered that ovens are different, so keep an eye on the casserole and adjust the temperature and time in time.

We check the readiness of the casserole as usual. We pierce in the center with a wooden toothpick or a metal pin. If the pin is dry, then our delicious pumpkin casserole has already been baked, so it's time to take it out of the oven.

Recipe 2: Pumpkin Oven Casserole with Apples (with photo)

If you've had a big summer harvest of pumpkin and don't know what to make with it, then there's a great way to use it - in a casserole. Pumpkin casserole is good for breakfast with aromatic coffee or tea, as well as for dinner after a hard day's work.

pumpkins 500 grams of apples 150 grams of eggs 2 pieces of butter 150 grams of semolina 0.5 cups of sugar 1 tablespoon vanillin salt to taste a pinch of soda or baking powder.

Remove the butter from the refrigerator at the beginning of cooking so that it melts and becomes soft. Then clean the pumpkin, wash, cut into pieces of any size.

Place the peeled pumpkin in a bowl.

Pour water into the pan so that it covers the pumpkin, cover with a lid, put on fire. When it boils, reduce heat to low and simmer for 15-20 minutes.

Try the pumpkin with a fork. If the pumpkin is soft, then it is cooked. Drain the water.

Add salt to the boiled pumpkin and crush it with a crush.

Leave the crushed pumpkin to cool.

While the pumpkin is cooking, take the apples, wash them, peel them and chop them on a coarse grater.

Beat eggs, sugar and a pinch of salt with a whisk, mixer or blender.

Put the cooled pumpkin, grated apples, melted butter, semolina, vanilla in a large bowl and mix everything thoroughly.

Add the beaten eggs and sugar to the bowl and gently fold into the batter.

Preheat oven to 180 degrees. While the oven is preheating, take parchment paper, grease it with oil and line a baking sheet with it.

Send the resulting dough into a mold and place in a well-heated oven for baking for 30 minutes.

When the casserole starts to brown, it's time to take it out of the oven. Sprinkle powdered sugar on top and serve. If desired, each piece can be decorated with strawberries, raspberries or any other fruit of your choice.

Recipe 3, step by step: pumpkin casserole with semolina in the oven

Pumpkin casserole with semolina is not difficult to prepare. It is best to cook the casserole in a split form and lay it on baking paper so that the casserole does not burn.

pumpkin - 600-800 gr.,
semolina,
chicken eggs - 3 pcs.,
sugar - 100 gr.,
salt - 1 teaspoon,
vegetable oil - 2 tbsp. spoons.

To cook pumpkin casserole with semolina, you first need to prepare the pumpkin.

To do this, peel the pumpkin.

Then grate on a coarse grater.

Transfer the grated pumpkin to a bowl and add salt.

Next, add sugar to the bowl and break three eggs.

Mix all products.

Then pour semolina into a bowl and mix everything.

Semolina must be added so much that the resulting mass is not very thick and not rare.

At the end, pour in vegetable oil and mix again.

Then transfer the resulting mass into the prepared form. Place the form in the oven and bake for 35-40 minutes at a temperature of 180 degrees.

Pumpkin casserole with semolina, cooked in the oven, is ready. Bon appetit!

Recipe 4: Oven Rice and Pumpkin Casserole

Golden, fragrant pumpkin rice casserole flavored with fragrant cinnamon will be enjoyed by the whole family. You can't imagine a better breakfast. Hearty, nutritious and at the same time healthy and light dish will give strength and vigor for the whole day.

This casserole is very tasty both hot and cold, especially with sour cream, berries or honey. It is prepared easily and quickly, perfectly stored in the refrigerator, without losing its taste for several days.

long-grain rice - 200 g;
pumpkin - 0.5 kg;
milk - 1 tbsp.;
eggs - 2 pcs.;
butter - 100 g;
raisins - 50 g;
cinnamon - 0.5 tsp;
vanilla sugar - 1 tsp;
sugar to taste.

Peel the pumpkin, cut into cubes and sprinkle with 2-3 tablespoons of sugar. Pumpkin for rice casserole is better to take nutmeg - this pear-shaped representative of the pumpkin family is the most delicious and sweet. This pumpkin has a very juicy and fragrant flesh of a bright orange color. Butternut squash contains many vitamins and minerals; even children like dishes from it.

Add a few tablespoons of water to the pumpkin with sugar and put on fire. The pumpkin should simmer for approximately 7-10 minutes and be easily crushed with a spoon. No need to turn it into puree, it is more interesting and tastier when there are small pieces of pumpkin in the casserole.

In a large bowl, place rice, pumpkin, beaten eggs and milk, add raisins. If the raisins are too dry, then pre-soak them in boiling water for a few minutes. Season everything with ground cinnamon and vanilla sugar.

Mix all the ingredients well and try, if the mass is not sweet for you, then you can add sugar to your liking. Pour everything into a buttered mold. Put a few pieces of butter on top.

Bake the dish for 30 minutes in an oven preheated to 200 degrees. The casserole should have a thin, crispy golden crust.

Pour a piece of still hot fragrant pumpkin-rice casserole with sour cream and enjoy its delicate amazing taste.

Recipe 5: Pumpkin Casserole with Orange (Step by Step Photos)

If you don’t really like healthy pumpkin, then this pumpkin casserole recipe is just for you. Due to the use of orange, the taste of pumpkin in a delicate casserole is absolutely not felt.

Pumpkin (pulp) - 350 g
Orange - 1 pc.
Butter (room temperature) - 150 g + oil for greasing parchment
Eggs - 2 pcs.
Semolina - 200 g
Sugar - 100 g
Salt - a pinch
Soda - 0.5 tsp
Vinegar - to extinguish soda
Powdered sugar - for decoration

For pumpkin casserole, choose a pumpkin with sweet flesh that is bright orange in color.

If you purchased a whole pumpkin, then cut it in half, clean out the seeds, cut off the necessary part for the casserole, and wrap the rest of the pumpkin with cling film and place in the refrigerator. But be aware that chopped pumpkin is not stored for a long time, only about a week.

Peel the pumpkin from the peel and seeds, wash and cut into medium-sized pieces.

Put the pumpkin in a saucepan, cover with water and cook until fully cooked, for 15-20 minutes.

Drain all the water in which the pumpkin was boiled, and mash the pulp of the pumpkin to a puree state.

Transfer pumpkin puree to a mixing bowl. Wash and dry the orange.

Finely grate the orange zest and add to the pumpkin puree. (If you are a fan of oranges and love their aroma and taste in a dish, you can squeeze some orange juice into the dough.)

Remove the butter from the refrigerator before starting to cook the casserole so that it warms up to room temperature.

Cut the softened butter into several pieces to make it easier to knead the dough, and add to the pumpkin puree with zest.

Add semolina and salt.

Break the eggs into a bowl for whisking with a mixer, add sugar (you can use powdered sugar to speed up cooking).

Beat eggs with sugar with a mixer at high speed until the mass doubles.

Then add beaten eggs to all other products. Add soda slaked with vinegar.

Gently mix all the ingredients with a spoon.

Cover the baking dish with parchment, greased with butter, pour the pumpkin dough into it. (I used a 23 cm diameter mold.)

Preheat the oven in advance to 200 degrees. Place the future pumpkin casserole in the oven for 25-30 minutes. (Attention! Never send the dough into the oven that is not fully heated, otherwise the pastries may not rise.)
Remove the finished pumpkin casserole from the oven and let cool without removing it from the mold. (If you take a hot casserole out of the mold, it may break.) Then put the casserole on a dish.

Garnish the pumpkin casserole with powdered sugar and serve. You can decorate the casserole with orange slices, other fruits, chocolate chips or coconut flakes. Bon appetit!

Recipe 6: how to cook pumpkin casserole in the oven

700 g pumpkin;
about ½ cup semolina;
2 large chicken eggs;
100 g of sugar;
1/3 tsp salt;
4 tbsp. l. vegetable oil;
3 art. l. raisins.

We will spend 45 minutes on the whole process. This quantity makes 5 servings. That is, everyone can quickly and tasty set the table for a family tea party or even gatherings with close friends! To prepare our dessert with pumpkin and semolina, you first need to deal directly with the pumpkin. Wash it thoroughly in warm water, peel the peel, remove the seeds and the fibrous part of the pulp. Cut into manageable pieces and grate on a coarse grater.

Now beat in the eggs, sugar and salt. All this mass is thoroughly kneaded. By the way, eggs with sugar can be beaten separately and only then combined with pumpkin - so our casserole will be more airy.

Add about 5 tablespoons of semolina to the pumpkin-egg mixture and mix. We forget about all this beauty for 5-10 minutes, so that the semolina gets a little moisture and swells.

We add vegetable oil. In general, for baking, it is better to take an oil that does not have a pronounced taste, otherwise it is very likely that this will have a bad effect on the result. Although, if you really like the taste and aroma of the oil and go well with desserts, then you can try it. For example, sesame will add interesting notes to a pumpkin casserole with semolina.

And now you need to pour in the remaining semolina and knead everything well. We carefully monitor the amount of semolina - it should be enough so that the mixture is neither too liquid nor too thick. Busting is especially undesirable - the finished casserole in this case will be very dense.

Lubricate the baking dish with vegetable oil and sprinkle it with raisins. It is better to preliminarily scald the raisins with boiling water and, of course, rinse well with running water.

Pour the dough into the form - now it is ready to be sent to the preheated oven. The optimum temperature for baking is 180 degrees.

Our pumpkin casserole with semolina is in the oven for a little over half an hour, but no less! We take it out of the oven when a delicious golden crust forms on top. The toothpick test will also come in handy.

As you can see, everything is very simple and fast! It remains only to cool well and the pumpkin casserole with semolina is completely ready! Any jam or condensed milk and even ordinary sour cream, added in a small amount, will only complement and improve the amazing taste of the dish.

Recipe 7: Pumpkin Curd Casserole with Banana in the Oven

The casserole is airy, tender, fragrant with a pleasant aftertaste, and also very satisfying. You can also eat a small bite.

raw pumpkin - 300 g;
cottage cheese - 150 g;
sugar - a third of a glass;
egg - 1 pc. (or just protein);
semolina - 1.5 tbsp. spoons;
banana - 1 pc.;
fine salt - 1 pinch;
sour cream - 1 tbsp. spoon;
cardamom - 2 pinches;
sour cream - for serving.

Pumpkin should be cleaned and cut into small pieces.

After grinding them in a blender, put them in a bowl convenient for mixing.

A banana can also be chopped with a blender, or you can just mash it with a fork. If you choose the second option, pieces of fruit will come across in the casserole.

Mix banana and pumpkin puree.

Mash cottage cheese with a crush, or grind in a meat grinder.

Egg (or only protein) to drive into a plate, add sour cream, salt a little and mix well with a whisk.

After adding to the cottage cheese, knead everything until smooth, add sugar, mix thoroughly again.

Combine pumpkin and cottage cheese puree.

Add semolina, leave the dough for a quarter of an hour. During this time, the cereal will swell, and the remaining components will be saturated with the taste and aroma of each other.

Lubricate the baking dish with oil, lay out the dough, gently level it.

Put the casserole in an oven preheated to 180 degrees, bake for half an hour.

Cottage cheese casserole with pumpkin and banana is ready, but do not rush to serve it. Let it cool right in the mold. After you can grease it with sour cream or honey, cut into portions. Bon appetit.

Recipe 8, simple: pumpkin casserole in the oven with chicken

Pasta 80 g
Pumpkin 400 g
Vegetables 1 tbsp
Chicken fillet 1 pc
Tomato sauce 1 tbsp
Hard cheese 35 g
Salt to taste
Ground black pepper to taste

Boil pasta in boiling salted water until tender. Drain the water.

Peel the pumpkin and cut into cubes. Cook for 5 minutes in boiling water.

Add assorted frozen vegetables. Bring to a boil and cook for 1 more minute. Drain the water.

Cut the cooked chicken fillet into pieces, transfer to a large bowl. Add pasta, vegetables, tomato sauce. Salt and pepper to taste, stir.

Pour into a baking dish and sprinkle with grated cheese.

Bake in an oven preheated to 180 degrees. 10-15 minutes until cheese is melted. Bon appetit!

Recipe 9: Diet Pumpkin and Carrot Casserole (photo)

Pumpkin - 300 g
Carrot - 200 g
Orange - 1 pc.
Bran - 100 g
Honey - 2-3 tablespoons
Salt - a pinch
Baking soda - 1 tsp without a slide
Eggs - 2 pcs.

Peel the pumpkin and carrots, wash under running water and boil until the vegetables become soft. Cooking time will take about 15-20 minutes. You can cook foods in one pan, since they reach the degree of desired readiness at the same time. To shorten the cooking time, you can cut the vegetables into smaller pieces.

When the pumpkin and carrots reach readiness, drain the water and crush with a pusher or chop with a blender.

Transfer the resulting vegetable mass to a mixing bowl.

Pour bran to the products. They can be any according to your preference: oat, buckwheat, rye, linen, etc.

Mix the food, season with a little salt and put honey. Stir again and taste the mass, add sweetness if necessary.

Wash and dry orange. Grate the zest on a fine grater.

Determine the amount of zest yourself. If you like the taste and aroma of citrus fruits, put more, do not really prefer, limit yourself to 1 tsp.

Add baking soda to food and stir.

Separate the eggs carefully and separate the whites from the yolks. Do this carefully so that not a single drop of yolk gets into the bowl of proteins.

Beat the yolk with a mixer for about 2 minutes until airy and clarification of the liquid. Pour the beaten egg yolk into the batter and fold in.

Wash the whisks from the mixer and dry well. Then, starting with low speed, start whipping the protein and gradually move to high speed. Beat it until airy white mass and the formation of stable peaks. Send the protein to the dough.

Gently fold in the egg whites in several movements in one direction.

Grease a baking dish with butter and sprinkle with semolina, bran or cocoa powder.

Place the dough into the mold and smooth the surface.

Send the casserole to bake in an oven heated to 180 ° C for 35-40 minutes. It is not worth overdoing it in the brazier, because. all the products used are almost ready. They just need to communicate with each other.

Cool the finished dessert a little so that it is easily removed from the container. Then put on a dish and sprinkle with powdered sugar. Serve warm or chilled.