Pumpkin casserole with cottage cheese in the oven

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make pumpkin casserole with cottage cheese in the oven? Prepare your food. There will be two types of dough in the casserole - cottage cheese and pumpkin. For cottage cheese, choose high-quality, natural, non-grained cottage cheese. The fat content can be any, mine is 5%. Just keep in mind that this will change the calorie content of the dish. The recipe calls for corn starch; you will need a little less potato starch.

2. STEP 2

   

   For the pumpkin layer, take dessert, sweet pumpkin. 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.

3. STEP 3

   

   First, prepare the pumpkin puree. It can be made in three different ways - boil the pumpkin, bake it in the oven or microwave. I cooked it in the microwave. To do this, cut the pumpkin, peel it, remove the middle with the seeds. Cut the pulp into small cubes. Place them in a microwave container and cook at maximum power for 10 minutes. Do not add water; cover the container loosely with a lid.

4. STEP 4

   

   While the pumpkin is baking, prepare the curd layer. To do this, put the cottage cheese in a bowl, beat the eggs into it, add sugar and starch. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

5. STEP 5

   

   Blend the ingredients with an immersion blender until completely smooth. If the cottage cheese is soft, then you can limit yourself to a hand whisk, but it is better to beat grainy cottage cheese. If you don't have a blender, then rub the cottage cheese through a sieve.

6. STEP 6

   

   Meanwhile, the pumpkin has been boiled for 10 minutes, check for softness. If it is not ready yet, then leave it for a couple more minutes. This will depend on the power of the microwave, the type of pumpkin, and its volume. During this time, my pumpkin became completely soft; I mashed it with a fork.

7. STEP 7

   

   Puree the slightly cooled pumpkin with a blender until smooth. If you don't have a blender, use a masher or sieve. Measure out 500 grams of finished puree. Use the leftovers in other dishes. The puree tolerates freezing well.

8. STEP 8

   

   Beat the eggs into the puree (it should become warm, not hot), add sugar and starch.

9. STEP 9

   

   Mix the products with a blender or whisk. Now check the thickness of both masses - they should be the same. If the curd mass is thicker, dilute it with milk, if pumpkin – with water.

10. STEP 10

    

    Take a baking dish. I have a detachable one, with a diameter of 20 cm. I lined the bottom with parchment. They can also line the sides. Or lubricate them with a drop of vegetable oil. Start pouring the dough into the pan. One and a half spoons of curd, one and a half pumpkin, then again curd and so on.

11. STEP 11

    

    Place the dough in the center, spreading it lightly to even thickness. Gradually, the entire form will be filled out. Lightly tap it on the table to level the top. For beauty, you can draw a pattern with a toothpick, drawing rays first from the center to the sides, then vice versa, alternating them.

12. STEP 12

    

    Place the pan in the oven, preheated to 180°C, for 40-45 minutes. The exact time will depend on your oven and pan size. Remove the casserole and cool, then remove from the pan.

13. STEP 13

    

    Serve the casserole with sour cream, condensed milk or jam. Bon appetit!

Comments on the recipe

Maystin

16.10.2023

5

I started making pumpkin casserole with cottage cheese in the oven. She is very beautiful in the photo. I measured everything on the scales in the grams indicated in the recipe. But since cottage cheese and pumpkin can initially have different moisture content, juiciness, and density, the curd part turned out to be much denser than the pumpkin part. Therefore, the curd mass, as recommended in the recipe, was diluted with water, but the pumpkin mass was thickened with rice flour. When I achieved approximately the same consistency, I began to place the mixtures one by one into the baking dish. I made a pattern on the surface of the casserole with a skewer, but it didn’t turn out very pronounced. Apparently because the pumpkin part was still more liquid and the curd went down. As a result, the casserole was well baked, its rich pumpkin flavor goes well with the sourness of the curd. And the layers are still visible on the cut! Thanks for the recipe!

Amateur

16.10.2023

5

Loved this recipe! The whole family is delighted with both the beautiful design and the balanced taste of the casserole. It moves in 5 minutes, I barely had time to take a photo))

Tata

16.10.2023

4.9

The casserole is garbage!!! So tender... And not cloying) just the way I like it. Pumpkin provides additional sweetness. So if the pumpkin is not sweet, then the casserole will be bland. I liked the cold one better)

Kulinar

16.10.2023

4.6

Many thanks to the author of the recipe! In this recipe, the consistency of the curd and pumpkin mass is very important - otherwise it may not turn out “zebra”. By the way, the amount of sugar according to the recipe is the most optimal: you can feel the taste of pumpkin and cottage cheese, the sweetness does not overwhelm them. Both components (pumpkin and curd) are very tender. It is pleasant to eat both warm and cold. Thanks for the recipe!

Ulyana R.

16.10.2023

4.6

Interesting recipe, I'll have to try it.