Pumpkin Casserole

A nutritious, low-calorie, and very delicious dish. Many of us may not like pumpkin because of its unique taste, but it is so beneficial, especially for children. Try making a pumpkin casserole following this recipe. Pumpkin, combined with other vegetables and sauce, will reveal itself to you in a completely different light.

Pumpkin

4 cups

Eggs

5 eggs

Cheese

1.5 cups (hard)

Carrots

2 pieces

Cream

1 cup (or milk)

Leek

1 stalk

Onion

1 piece

Garlic

2 cloves

Sunflower seeds

1 cup (peeled)

Ginger

0.6 - 0.7 oz.

Salt

to taste

Black pepper

to taste

Sunflower oil

for frying

To prepare pumpkin casserole, dice the carrots and pumpkin.

If desired, you can grate the pumpkin on a coarse grater.

Cut the onion into half rings.

Finely chop the garlic and herbs.

Grate the ginger and cheese with a fine grater.

Fry the onion and garlic in oil, add the pumpkin, carrots, and cook for 5 minutes. Separately, fry the sunflower seeds, add half to the mixture. For the sauce, beat the eggs with cream and salt, add the cheese, ginger, leek, and mix. Pour the vegetable mixture with the sauce and evenly sprinkle with the remaining sunflower seeds.

The cookware used to fry the vegetables should be ovenproof for later baking.

Bake in the oven for about 20 minutes at a temperature of 200 degrees Fahrenheit. Once the pumpkin casserole is ready, remove it and let it cool. Slice and serve, optionally with sour cream or any other sauce according to your taste.

(5/5)