Pumpkin Casserole - 5 Basic Recipes

Ksyusha Garastyuk • 08/19/2019

Pumpkin is a guarantee that the dish will turn out not only tasty, but also healthy. For such a dessert, prepare pumpkin casserole. This colorful delicacy will appeal to both adults and children (you can use these baked goods to replace unhealthy sweets).

Add other vegetables to the pumpkin and use spices. This spicy, fragrant dish will amaze you with its simplicity and accessibility of the products used.

Choose a pumpkin that is small in size and has the most colorful color - it is considered to be the sweetest. Pay attention to the tail as well. It should be slightly dry, which means the vegetable is ripe. And of course, use the pumpkin without damage. For each recipe, cut off the skin and carefully clean out the seeds.

Pumpkin casserole in the oven

Do not skimp on spices for this casserole. The most suitable ones are nutmeg and cinnamon. The sweet delicacy will be fragrant, and thanks to the milk, also tender.

Ingredients:

0.5 kg. pumpkin pulp;
200 gr. rice;
250 ml. milk;
100 gr. butter;
2 tsp Sahara;
2 testicles;
½ tsp. cinnamon;
½ tsp. nutmeg.

Manufacturing:

Cut the pumpkin into large cubes. Sprinkle with 1 tsp sugar. Add a little water and simmer for 10 minutes.
Boil the rice. It should remain slightly hard.
Beat eggs with 1 tsp sugar.
Mix rice with pumpkin and eggs. Add softened butter. Add spices. Stir.
Spread the mixture onto the parchment in an even layer.
Bake for half an hour at 200°C.

Pumpkin casserole with cottage cheese

Pumpkin and milk products complement each other very well. You can add sour cream and drink, but cottage cheese gives the baked goods a grainy feel and makes them crumbly.

Ingredients:

0.4 kg. pumpkin pulp;
0.4 kg. cottage cheese;
3 tbsp. Sahara;
3 testicles;
100 gr. raisins;
1 tsp vanillin;
a pinch of salt;
½ tsp. cinnamon - optional.

Manufacturing:

Cut the pumpkin into cubes. Add a little water. Cook for 10 minutes.
Beat the eggs with sugar, vanilla, and salt. Stir cottage cheese into the egg mixture.
Combine boiled pumpkin and cottage cheese.
Soak the raisins in hot water for 20 minutes in advance. Squeeze out the liquid and add it to the mixture. Add cinnamon. Stir.
Place the mixture in a greased or silicone mold. Bake for 40 minutes at 180°C.

Pumpkin casserole with semolina

Semolina allows you to avoid adding flour. It not only makes the texture of the casserole look like a sponge cake, but also makes the dish richer. Despite all this, the baked goods remain tender.

Ingredients:

0.5 kg. pumpkin pulp;
5-6 tbsp. semolina;
100 gr. Sahara;
2 tbsp. vegetable oil;
3 testicles;
1 tsp salt.

Manufacturing:

Grate the pumpkin on a medium grater.
Beat the eggs with a fork with sugar and salt. Add this mixture to the pumpkin.
Mix semolina, pour in oil. Stir.
Pour the mixture into the mold. Bake for 40 minutes at 180°C.

Pumpkin casserole with orange

Orange will give a perky, catchy taste, making the dish unusual and very tasty. If you want to get a pronounced citrus taste, add not only juice, but also orange slices.

Ingredients:

300 gr. pumpkin pulp;
1 orange;
2 testicles;
150 gr. semolina;
100 gr. Sahara;
150 gr. butter;
1 tsp baking powder;
a pinch of salt.

Manufacturing:

Cut the pumpkin into medium cubes. Simmer with adding a small amount of water for 20 minutes.
While the pumpkin is cooking, grate the orange peel and squeeze the juice out of the fruit.
Mash the prepared pumpkin into puree using a blender. Add orange zest and juice. Add semolina and baking powder.
Beat the eggs with a fork with sugar and salt. Pour the mixture into the pumpkin mixture.
Stir in softened butter.
Pour the mixture into the mold. Bake for half an hour at 200°C.

Pumpkin casserole in a slow cooker

You can create delicious baked goods using a multicooker. Load all the ingredients into a cup, set the desired mode and enjoy the finished casserole. Sprinkle the cooled dish with sweet powder for beauty.

Ingredients:

300 gr. pumpkin pulp;
1 carrot;
1 testicle;
half a glass of milk;
2 tbsp. Sahara;
2 tbsp. semolina;
1 tsp vanillin;
a pinch of salt.

Manufacturing:

Grate the vegetables. Place in a multicooker cup. Pour in the milk. Set the “Cooking” mode and the timer for 10 minutes.
While the pumpkin and carrots are cooking, beat the eggs with sugar, vanilla and salt.
Add the egg mixture to the pumpkin. Add semolina. Stir. Set the "Baking" mode.
Wait until the device indicates that the dish is ready.

Feed your family a healthy and delicious pumpkin dessert. The casserole comes out tender, airy, and moderately sweet.

Pumpkin casseroles

Pumpkin casseroles can be divided into two groups. The first ones are prepared only from pure pumpkin cut into pieces, adding a little flour or semolina. These casseroles are called pumpkin pies. The second are rice, pasta or cottage cheese casseroles, to which diced peeled pumpkin or pumpkin puree is added. Cereals, pasta and cottage cheese are mixed with pumpkin, supplemented with sour cream, eggs and cheese and baked until cooked. Pumpkin casseroles can be served hot or cool.

Cottage cheese and pumpkin casserole

The recipe for a fragrant and catchy cottage cheese casserole with pumpkin will amaze even those who are not very fond of this seasonal vegetable. The result is not only a wonderful, but also a healthy delicacy that looks great on the table surrounded by cups of hot tea or coffee. Prob.

Layered cottage cheese and pumpkin casserole with raisins

A savory casserole recipe for the perfect weekend breakfast, when you can cook something special leisurely and with feeling. The combination of a snow-white layer of cottage cheese with raisins and an orange layer of pumpkin makes an ordinary casserole brighter and more appetizing. .

Pumpkin casserole in a slow cooker

You can make a casserole in a slow cooker from pumpkin or zucchini, or you can mix them, it will also turn out great. You can add some grated cheese to the mixture. We serve the finished pumpkin casserole with sour cream, and we also eat it with spicy adjika.

Pumpkin casserole

The roasted pumpkin casserole is warm, you can eat it with a spoon, cools down and hardens a little. Edible on the 2nd day. The recipe is for 4-6 people.

Spiced Roasted Pumpkin

For baking, you need to choose a sweet, ripe pumpkin. Then it will turn out juicy, fragrant, soft, will not be liquid and will retain its shape.

section: Pumpkin casseroles

Pumpkin Casserole in a Pot

pumpkin, vegetable oil, butter, egg, sugar, pasta, cinnamon, salt to taste

Cottage cheese casserole with pumpkin

cottage cheese, pumpkin, semolina, water (or milk), egg, sugar, ghee, cumin, salt

section: Cottage cheese casseroles, Pumpkin casseroles

Pumpkin casserole with millet

pumpkin, millet, milk, egg, sour cream, salt

section: Millet porridge, Pumpkin casseroles

Pumpkin casserole

pumpkin, butter, egg, rice, sugar, cinnamon, lemon zest, nuts

section: Pumpkin casseroles

Pumpkin casserole with wheat bread and dried apricots

pumpkin, milk, wheat bread, dried apricots or raisins, sugar, egg

section: Pumpkin casseroles

Pumpkin casserole with cheese

pumpkin, cheese (grated), carrots, sunflower seeds (fried), cream, leeks, onions, eggs, green onions, garlic, vegetable oil, dark pepper and ginger (ground), salt, dill or parsley.

section: Pumpkin casseroles

Casserole with pumpkin and mushrooms

pumpkin (peeled and diced), olive oil, chicken broth, mascarponeer cheese, cinnamon (ground), peccorino-Romano cheese (grated), salt, pepper, butter, mushrooms, pasta (rigatoni type), provolone cheese (grated), parsley (chopped), sage (chopped)

section: Pumpkin casseroles

Pumpkin casserole with almonds

pumpkin, almonds (ground into flour), butter, egg, Parmesan (or pecorino), salt, ground dark pepper, ground cinnamon

section: Pumpkin casseroles

Pumpkin Casseroles with Wine and Cheese

pumpkin, butter, flour, milk, snow-white wine, grated cheese, sour cream, salt, pepper, nutmeg

section: Pumpkin casseroles

Casserole with pumpkin and onions

pumpkin, onion, olive oil, garlic, butter, grated cheese

section: Pumpkin casseroles

Pumpkin and Potato Casserole

pumpkin (peeled), potatoes, eggs, butter, cheese (hard), salt, pepper (ground)

section: Pumpkin casseroles

Pumpkin Noodle Casserole

noodles, pumpkin, egg, sugar, ghee, cinnamon, salt

section: Pumpkin casseroles

Pumpkin casserole with wheat bread and dried apricots

pumpkin, wheat bread, milk, dried apricots or raisins, margarine, bread crumbs, sugar, egg

section: Pumpkin casseroles

Casserole with pumpkin, cottage cheese and semolina porridge

pumpkin, cottage cheese, semolina, milk, egg, water, butter or margarine, sour cream, salt, cumin

section: Pumpkin casseroles

Pumpkin casserole with sweet sauce

pumpkin, millet cereal, semolina or rice, milk, butter, sugar, egg, sour cream, crackers (ground), sauce, jelly or fruit puree

section: Pumpkin casseroles

Pumpkin Noodle Casserole

noodles, pumpkin, egg, sugar, cinnamon

section: Pasta casseroles, Pumpkin casseroles

Pumpkin Casserole with Brown Sugar

butternut squash, butter, brown sugar

section: Pumpkin casseroles

Pumpkin casserole with celery

celery (root), pumpkin (summer types), carrots, onions, cream of mushroom soup (canned), hot pepper (canned), sour cream, ready-made sauce, cheese

section: Pumpkin casseroles

Pumpkin casserole with cheese

pumpkin, egg, onion (finely chopped), bell pepper (diced), mayonnaise, Parmesan (or cheddar), salt, pepper, crackers

section: Pumpkin casseroles

Pumpkin casserole with semolina and raisins

pumpkin, semolina, milk, egg, butter, cheese (hard), raisins (seedless), sugar, salt

section: Semolina casseroles, Pumpkin casseroles

Semolina casserole with pumpkin

semolina, pumpkin (grated), butter, milk, egg, sugar, sour cream, salt

Pumpkin casserole

Cloudy weather in the autumn, when the brightest colors are so lacking, is the time to introduce sunny pumpkin dishes to the menu. There is even information that this necessary vegetable, in addition to the mass of vitamins and microelements, contains a special substance that improves mood.

There are many pumpkin dishes, but the casserole that comes out of it is especially delicious. The calorie content of pumpkin casserole depends on what products we use for production. So, when using cottage cheese, the calorie content will be 139 kcal per 100 product, while with semolina, but without cottage cheese, it will not exceed 108 kcal.

Cottage cheese casserole with pumpkin in the oven - step by step photo recipe

The casserole is easy to make - the dough does not require rolling out or kneading. And how many variations of such a dish can you bake! Add a couple of chopped apples, pears, or your favorite dried fruits and nuts to the casserole mixture and even those who don’t like the taste of pumpkin will like the fragrant dessert.

For the children's menu, bake pumpkin with cottage cheese in portioned molds.

Ingredients

Medium fat cottage cheese: 250 g
Raw pumpkin pulp: 350 g
Vanilla sugar: 10 g
Raw eggs: 2 pcs.
Sweet sand: 125 g
Raw yolk: 1 pc.
Wheat flour: 175-200 g

{Instructions} manufacturing

Place cottage cheese in a separate bowl, mix with half the amount of sweet sand, add vanilla and egg. Using a fork, mash the mixture until smooth.

Grind the pumpkin on a large grater and drain off the excess juice.

Mix pumpkin shavings with the remaining sugar and egg in a deep container.

Combine both masses, add flour. Knead with a spoon so that the ingredients are moderately distributed, leave for 20 minutes, covering with a towel.

Try replacing some of the flour with semolina. The finished baked goods will be the most porous and warm.

Take a non-stick or silicone pan. Coat with a drop of cooking oil and line the bottom of an iron container with foil or parchment paper. Place the pumpkin-curd mixture into it in a layer of no more than 5 cm so that the products are baked.

Whisk a teaspoon of sugar with a raw egg yolk and brush the top of the casserole. Bake the dish for about 40 minutes, setting the temperature at 180°C. Check the readiness of the product with a wooden skewer.

Do not rush to remove the finished casserole from the oven, let it cool evenly, and only then carefully cut it.

Using a spatula, place on plates and sprinkle portions with sweet powder.

A lush variation of a dish with semolina

In this recipe, semolina serves as the fundamental binding element that brings the other ingredients together.

For 350 g of pumpkin you will need:

350 g of cottage cheese (it is better to take slightly dry);
2 tbsp. l. butter;
4 tbsp. l. sweet sand;
2 testicles;
2 tbsp. l. semolina;
2 tbsp. l. sour cream;
0.5 tbsp. l. baking soda + a few drops of lemon juice.

What to create next:

Place the cottage cheese in a bowl, add butter to it and mash with a fork.
Add sugar and eggs, mix.
Throw in a pinch of salt, add semolina, add sour cream and baking soda, dissolved directly in a spoon with lemon juice, stir.
Lastly, add the grated pumpkin and mix everything carefully again.
Grease the springform pan with vegetable oil, pour the prepared mixture into it and place in the oven preheated to 200°C.
In 50 minutes the most delicious casserole will be ready.

With the addition of raisins, apples, pears, bananas and other fruits

All these additives allow you to either reduce the amount of sweet sand in the recipe, or completely eliminate its use, especially if the cottage cheese is unleavened and the fruits are very sweet.

For 500 g of pumpkin you will need:

3 all fruits (you can take them in any combination);
0.5 tbsp. milk;
1 tbsp. oatmeal;
2 testicles.

It doesn’t hurt to add a pinch of salt, which will highlight the taste, and a little of your favorite spice, for example, lemon zest.

How to cook:

Remove the seeds from apples and pears, and peel bananas. Cut all the fruit into pieces.
Literally do the same with pumpkin.
Place everything in a blender bowl, pour in milk, add cereal, beat in 2 eggs and grind until smooth.
You can add raisins at this step.
Pour the finished dough into a greased form.
Bake for about an hour in a hot oven.

Unique casserole with pumpkin and poppy seeds

This dessert will turn out not only tasty, but also very beautiful when cut, because 2 types of dough of different colors are used for its production.

They are mixed like a Zebra cake in a baking dish and end up looking very special in the finished product.

Step-by-step production:

Wash the pumpkin, cut it in half with the skin and remove the seeds.
Cut the halves into 1 cm wide slices and place on a lightly greased baking sheet.
Sprinkle any piece with additional melted butter and sprinkle with sweet sand.
Bake in a hot oven for about 40 minutes, then cool slightly and peel off the pumpkin crust.
For the casserole, you will need 600 g of puree: 500 g for the orange layer and 100 g for the glaze. The best way to grind pumpkin slices is in a blender. Excess baked pieces can simply be eaten, sprinkled with honey.
Pour boiling water over the poppy seed, cover with a lid and leave for 30 minutes until it swells, after which drain the water.
The snow-white layer comes out of 500 g of cottage cheese, 2 eggs, 1.5 tbsp. l. sweet sand and poppy seeds. You also need to add a pinch of baking soda and stir.
For the orange layer, mix 500 g of pumpkin puree, 2 eggs, 1.5 tbsp. l. sweet sand and a pinch of soda.
Place a couple of spoons of pumpkin mixture on the bottom of the greased form in the very center, 2 tablespoons of curd mixture on it and so, alternating, fill the form.
Lightly smooth the surface with a spoon and place in the oven for about an hour.
In the meantime, prepare glaze from 100 g of pumpkin puree, a spoonful of sugar, a spoonful of sour cream and an egg, whisking everything slightly until smooth.
Pour the purchased glaze over the almost finished casserole and return to the oven for another 10 minutes until the glaze sets.

Slow Cooker Pumpkin Casserole Recipe

Warm and much needed pumpkin casserole comes out in a slow cooker. To make it you need to take:

500 g cottage cheese;
500 g pumpkin pulp.

How to bake:

Add 0.5 cups of sweet sand to the cottage cheese, 4 tbsp. l. sour cream and 2 eggs, mix everything.
Add the grated pumpkin to the mixture last.
Lightly grease the multicooker bowl with oil and place the pumpkin-curd mixture into it.
Cook in the “Baking” mode for 1 hour.

Tips and advice

Pumpkin has a thick skin, due to which it can be stored for a long time even at room temperature. On the other hand, the hard skin makes it difficult to manufacture - cutting it off requires some effort. Therefore, when choosing a fruit in a store or at the market, you should pay attention to varieties with soft skin.

Do not throw away the pumpkin seeds that remain after cleaning. They are the favorite among plant products in terms of zinc content and are second only to sesame seeds.

In Mexico they are used to make mole sauce.

The hearty pumpkin casserole with sour cream is especially delicious. And if it turns out not sweet enough, you can top it with jam or jam. And if you wish, you can prepare a savory casserole of pumpkin with meat.

10 brightest pumpkin casseroles with cottage cheese, semolina, apples, chicken and more

These savory and fragrant dishes can be prepared for breakfast, lunch and dinner.

1. Pumpkin casserole with semolina

Ingredients

500 g pumpkin pulp;
300 ml milk;
3 testicles;
100–150 g sugar;
a pinch of salt;
70 g semolina;
a little vegetable oil;
sweet powder - optional.

Manufacturing

Cut the pumpkin into small pieces, place in a saucepan and cover with milk. Cook for 20–30 minutes until the vegetable becomes soft.

Separate the yolks from the whites. Whisk the yolks and sugar. Add salt to the whites and use a mixer to turn them into a fluffy foam.

Puree the pumpkin in a blender. Add semolina and yolks with sugar and stir thoroughly. When the mixture has cooled slightly, add the whipped whites and stir gently.

Grease a baking dish with oil and spread the pumpkin mixture over it. Place in an oven preheated to 180°C for approximately 30 minutes. The finished casserole should be covered with a golden crust.

Cool the dish completely for several hours. Before serving, you can sprinkle the casserole with sweet powder.

2. Layered pumpkin casserole with cottage cheese and semolina

Ingredients

500 g pumpkin pulp;
2 testicles;
100–150 g sugar;
vanillin - to taste;
4 tablespoons of semolina;
300 g cottage cheese;
a little butter.

Manufacturing

Cut the pumpkin into small pieces, place in a mold and bake at 200°C for 20–30 minutes until soft. Cool and puree with a blender or masher.

Add 1 egg, 50–75 g of sugar, vanillin and 2 tablespoons of semolina to the pumpkin and stir thoroughly.

Grind or beat with a blender the cottage cheese, egg, vanillin and the remaining sugar and semolina.

Grease a baking dish with oil. Place pumpkin puree and cottage cheese into the pan in layers, carefully leveling them with a spatula. Bake at 180°C for 45–50 minutes.

Cool the casserole before carving.

3. Pumpkin casserole with rice and dried fruits

Ingredients

200 g white rice;
500 ml milk;
150–200 g of all dried fruits;
50 g butter + a little for greasing;
2 tablespoons sugar;
4 testicles;
3 tablespoons sour cream;
500 g pumpkin pulp;
1 tablespoon flour;
honey - optional.

Manufacturing

Pour milk over rice and cook, stirring, until half cooked. Meanwhile, soak the dried fruits in boiling water.

Using a mixer, turn the softened butter and sugar into a homogeneous mass. Add one egg at a time and beat with a mixer. Add sour cream and stir.

Place the cooled rice into the egg mixture and carefully combine. Add grated pumpkin and dried fruits and stir well.

Grease a baking dish with butter and sprinkle with flour. Distribute the pumpkin mixture into the mold and place in an oven preheated to 200 °C for about an hour.

Before cutting, cool the casserole and drizzle with honey if desired.

4. Pumpkin casserole with apples and semolina

Ingredients

300 g pumpkin pulp;
2 apples;
2 testicles;
50–100 g sugar;
25 g butter;
6 tablespoons of semolina;
a little vegetable oil.

Manufacturing

Cut the pumpkin into small pieces, place in a saucepan and cover with water. Cook for 20–30 minutes until soft. Drain the water and puree the vegetable with a masher or blender.

Peel the apples, grate them on a large grater and combine with the pumpkin. Add eggs, sugar and melted butter and stir thoroughly. Add the semolina, stir again and leave for 20 minutes for the cereal to swell.

Cover the pan with parchment and grease it with vegetable oil. Place the pumpkin mixture there, smooth it out and bake at 180°C for about 40 minutes.

5. Pumpkin casserole with prunes and raisins

Ingredients

50 g prunes;
50 g raisins;
600 g pumpkin pulp;
a little butter;
1 testicle;
300 ml low-fat cream;
2 teaspoons sugar;
a pinch of salt.

Manufacturing

Pour boiling water over prunes and raisins. Cut the pumpkin into medium thin slices. Place the pumpkin in a saucepan, cover 100% with water and cook for 7–10 minutes until half cooked. Place in a colander to drain the liquid.

Grease a baking dish with oil. Cut the prunes into small cubes. Place the pumpkin in the mold and sprinkle it with dried fruits.

Beat the egg with a fork, add cream, sugar and salt and stir well. Pour the egg mixture over the pumpkin and place in an oven preheated to 200°C for 30 minutes. Cool the casserole slightly before carving.

6. Pumpkin casserole with rice and carrots

Ingredients

250 g white rice;
2 testicles;
3 tablespoons sugar;
vanillin - to taste;
½ teaspoon salt;
300 g pumpkin pulp;
250 g carrots;
70 g butter + a little for greasing;
150 ml heavy cream;
150 ml milk.

Manufacturing

Boil the rice until half cooked and cool. Beat the eggs with sugar, vanilla and salt. Add pumpkin and carrots, grated on a large grater, rice, melted butter, cream and milk. Stir the mixture thoroughly.

Line the pan with parchment and grease with butter. Place the prepared mixture there and smooth it out. Bake for 35–40 minutes at 200°C. The dish can be served hot or cooled.

7. Pumpkin casserole with cottage cheese and dried apricots without eggs

Ingredients

200 g pumpkin pulp;
100 g dried apricots;
600 g cottage cheese;
sugar - to taste;
1 teaspoon turmeric;
grated orange zest - to taste;
1 tablespoon cornstarch;
a little butter.

Manufacturing

Cut the pumpkin into small cubes, throw it into the pan and cover with water. Cook for 20–30 minutes until soft. Drain in a colander to drain excess liquid.

While the pumpkin is cooking, soak the dried apricots in boiling water. Then drain the water and cut the dried fruits into small cubes.

Place the curd, sugar, turmeric, orange zest and starch in a bowl and mix into a smooth paste with a mixer. Add pumpkin and dried apricots and stir.

Grease the mold with oil, place the curd mixture there and smooth it out. Cover with foil and bake for 20 minutes at 180°C. Then remove the foil and let the casserole brown. Cool before carving.

8. Cottage cheese casserole with poppy seeds in pumpkin

Ingredients

1 small pumpkin;
sugar - to taste;
200 g cottage cheese;
2 testicles;
vanillin - to taste;
1 tablespoon of confectionery poppy seeds.

Manufacturing

Wash the pumpkin, cut off the top and remove the seeds. Place sugar inside and rub the pumpkin pulp with it. Mix cottage cheese, eggs, vanillin, sugar and poppy seeds.

Fill the pumpkin with the curd mixture and close with the cut off top. Place the dough in a mold and bake in an oven preheated to 180°C for an hour. Cool before carving.

9. Pumpkin Casserole with Chicken and Cheese

Ingredients

700 g pumpkin pulp;
150 g hard cheese;
3 tablespoons sour cream;
500 g chicken fillet;
salt - to taste;
ground black pepper - to taste;
seasoning for chicken - to taste;
a little butter;
2-3 tablespoons breadcrumbs.

Manufacturing

Grate the pumpkin and cheese on a large grater, place in a bowl and combine with sour cream. Cut the chicken into medium pieces and season with salt and spices.

Grease a baking dish with oil and sprinkle it with breadcrumbs. Spread half of the pumpkin mixture over the bottom, place the chicken on top and cover with the remaining pumpkin. Bake at 200°C for approximately one hour.

10. Pumpkin casserole with tomatoes and cheese

Ingredients

400 g pumpkin pulp;
2–3 tablespoons of vegetable oil;
a few tablespoons of flour;
a little butter;
2–3 tablespoons breadcrumbs;
200 g cheese;
2 tomatoes;
2 testicles;
salt - to taste;
4 tablespoons of sour cream;
ground black pepper - to taste;
ground nutmeg - to taste.

Manufacturing

Cut the pumpkin into large slices no more than ½ cm wide. Heat the vegetable oil in a frying pan. Dip the pumpkin pieces in flour and fry until golden brown on all sides.

Grease a baking dish with butter, sprinkle with breadcrumbs and spread the fried pumpkin over the bottom. Cut the cheese into large thin slices and place on the pumpkin. Place thin slices of tomatoes on top.

Whisk the eggs with salt. Add sour cream, pepper and nutmeg or other spices and stir well.

Pour the egg mixture into the casserole and place in an oven preheated to 180°C for 30 minutes.