Pumpkin Casserole

Name: Pumpkin Casserole
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Ingredients: Pumpkin to clean 2.2 lbs; Bacon slices 5.3 oz; Emmentaler cheese sliced 5.3 oz; Fresh liquid cream 1 cup; Whole milk 0.8 cup; Parsley sea urchin to taste; Fine salt to taste; Black pepper to taste; Butter to taste

466

Calories per serving

Energy Kcal 466
Carbohydrates g 15
of which sugars g 12.5
Protein g 23.1
Fats g 34.9
of which saturated fat g 18.11
Fiber g 1.7
Cholesterol mg 109
Sodium mg 1180

Difficulty: Very easy
Prep time: 25 min
Cook time: 50 min
Serving: 4 persone
Cost: Low

PRESENTATION

Recipe by
Marisa Malomo

Anyone who loves pumpkin would eat it in any way: stuffed, baked, gratinated… so why not combine all these preparations to create an even richer and tastier recipe? The pumpkin casserole is a rustic dish enriched with bacon, cheese, and a mixture of milk and cream that will give you a creamy and stringy texture at the end of cooking, crowned by the inevitable golden crust. A substantial side dish, ideal to serve even as a main or single dish, that will surely make it to the top ten for fans of this fabulous vegetable!

INGREDIENTS

466

Calories per serving

Pumpkin 2.2 lbs (1.3 kg) - to clean

Bacon 5.3 oz (150 g) - slices

Emmentaler cheese 5.3 oz (150 g) - sliced

Fresh liquid cream 1 cup (250 g)

Whole milk 0.8 cup (200 g)

Parsley to taste - sea urchin

Fine salt to taste

Black pepper to taste

for greasing the baking dish: Butter to taste

Preparation

How to prepare Pumpkin Casserole

To prepare the pumpkin casserole, first clean the pumpkin: remove the skin, seeds, and inner fibers 1 and cut it into slices about 0.4 inches thick 2: you should get about 2 lbs of cleaned pumpkin. Cut the bacon slices in half 3.

Butter a 14x9.5 inch baking dish and place the pumpkin slices inside, slightly overlapping, alternating them with the bacon slices (4-5). Season with salt and pepper 6.

Now pour the milk and cream into a small saucepan 7, add a pinch of salt 8 and bring to a boil over low heat, stirring with a whisk 9.

Pour the mixture into the baking dish, evenly drizzling it over the pumpkin slices 10. At this point, cut the Emmental cheese into strips 11 and distribute it on the surface 12.

Once ready 13, bake the casserole in a preheated static oven at 350°F on the middle rack for about 50 minutes until it is well browned on top. Remove from the oven, garnish with some curly parsley leaves 14 and serve your pumpkin casserole hot 15!

Storage

The pumpkin casserole can be stored in the refrigerator for up to 2 days. It can be frozen before or after cooking.

Advice

As an alternative to Emmental, you can use Fontina or another similar cheese. If desired, you can replace the milk and cream mixture with about 2 cups of fairly fluid béchamel sauce.

For the translation of some texts, artificial intelligence tools may have been used.