Unfortunately for us, what is healthy is not always tasty. But this is not about our case, because today on the “agenda” is a recipe for casserole with pumpkin and cottage cheese. Soft, aromatic and juicy - ideal for a children's breakfast or snack, an excellent addition to tea. Write down the most popular recipes for this dish!
Curd and pumpkin dessert
The incredibly delicate taste and airy texture of this dessert, complemented by bright colors, will delight anyone, even the most stubborn skeptic, who cannot stand pumpkin. In addition to its wonderful taste, this dessert will also delight you with great benefits, because both of its main components have an excellent healing effect on the body. How is this casserole prepared in the oven? It couldn't be easier!
We will need the following ingredients:
- Pumpkin - 400 grams;
- Cottage cheese - 500 grams;
- Egg - 2 pieces;
- Semolina - 2 tablespoons (heaped);
- Sugar - 3 tablespoons (you can vary the amount based on your taste);
- Butter - for greasing the mold;
- Cinnamon, vanilla - optional;
- Lemon - ½ piece.
The preparation method is not particularly complicated:
- Wash the pumpkin thoroughly, remove the peel and remove the pulp. Cut into medium sized cubes. Place in a saucepan, add water to completely cover the pieces, add a little salt and set to boil until soft.
- While the pumpkin is cooking, grind the cottage cheese through a sieve or blend in a blender until smooth.
- Add sugar, semolina and, if desired, spices to the grated cottage cheese. Everything is thoroughly mixed until smooth. Squeeze the juice from the lemon there.
- In the meantime, our pumpkin should already be soft.
- Drain the water and let the pulp cool slightly, then mash it with a fork or masher. For a more uniform texture, you can puree the pumpkin in a blender.
- Mix all the ingredients and leave to steep for 15 minutes. This is necessary for the cereal to swell.
- Turn on the oven at 180-200 degrees, meanwhile prepare the mold yourself: grease with oil and sprinkle with semolina, flour or breadcrumbs. The casserole bakes for approximately 30-40 minutes.
A golden brown crust and a dry skewer after piercing are evidence of the readiness of the dessert. It can be served “piping hot” or completely cooled. You can complement the dish with jam, jam or sour cream.
Cooking in a slow cooker
This kitchen device has become a favorite in the kitchen of many housewives, because it has saved a lot of hassle. You can cook a lot of things with it! Of course, there is a recipe for pumpkin casserole in a slow cooker, and, moreover, a rather unusual recipe.
Ingredients:
- Egg - 2 pieces;
- Cottage cheese - 250 grams;
- Pumpkin - 500 grams;
- Semolina - 5 tablespoons;
- Butter - 1 tablespoon;
- Sugar - 5-6 tablespoons;
- Raisins - a handful.
The cooking method is slightly different from the previous one, since we will make this casserole in puff pastry:
- We try to cut the pre-peeled pumpkin into equal pieces so that it cooks evenly. Place in a saucepan and add a little water, simmer under the lid until soft.
- Puree the cooked pulp using a blender. Add 2.5-3 tablespoons of sugar, half a portion of semolina and one egg to the pumpkin puree. Stir until smooth. It is advisable to taste the puree to assess the level of sweetness and, if necessary, add a little sugar.
- According to this recipe, the curd mass must be prepared separately. Grind the cottage cheese through a sieve. Pour boiling water over the raisins and dry.
- Mix the cottage cheese with the remaining sugar, semolina and egg, and add the raisins. If the mass turns out to be too thick, you can correct the situation by driving another egg into it or adding a little sour cream.
- Generously grease the multicooker pan with oil and begin laying out our casserole. Evenly distribute a layer of cottage cheese 1-2 cm high along the bottom, then do the same with pumpkin puree. We alternate layers until the products are completely gone. It is better to press each subsequent layer a little with a spatula for good “adhesion”.
- We set the “Baking” mode, the desired temperature is 140 degrees. Baking time will be about an hour.
Another feature is that the already prepared dessert should not be rushed out of the mold, since due to the softness of the hot cottage cheese it can simply fall apart, so this dish is served cold.
If you're on a diet
The reason for refusing many products is often not only extra centimeters, but also various health problems. Be that as it may, pampering yourself while on a diet is not so often possible. A great option for such a case is a dietary casserole. A minimum of calories, a huge amount of nutrients necessary for the body, short preparation times and practically no effort. Is it worth listing further? Let's cook!
Ingredients:
- Pumpkin pulp - 1 cup (grated on a coarse grater);
- Cottage cheese - 200 grams (low-fat);
- Sour cream - 3 tablespoons;
- Milk - 100 ml;
- Semolina - 2 tablespoons;
- Sugar - 2 tablespoons;
- Egg - 2 pieces;
- Butter - for greasing the mold;
- Salt - a pinch.
Cooking method:
- What makes this recipe special is that this pumpkin casserole is made with raw, not boiled, pumpkin. We clean the vegetable and grate it on a coarse grater, add sugar and salt.
- Knead or grind the cottage cheese. Add milk, sugar, semolina and pumpkin directly to it. Mix everything until smooth.
- Grease the pan with oil and preheat the oven to 180 degrees. Pour the mixture into the mold, level the surface and coat thoroughly with sour cream.
The golden brown crust and wonderful aroma will tell you that the casserole is ready. This dessert option is allowed even for people with gastrointestinal diseases who adhere to a strict diet.
Pumpkin-apple joy
Juicy, incredibly tender and bright. Having prepared it at least once, you will love this dessert with all your heart. And most importantly, the cooking process is so simple that the most difficult thing about it is not eating the casserole right away.
Ingredients:
- Pumpkin - 0.5 kg (peeled pulp);
- Cottage cheese - 0.5 kg;
- Semolina - 3 tablespoons;
- Apples - 4-5 pieces (sour);
- Eggs - 2 pieces;
- Sugar - 3-4 tablespoons;
- Vanilla sugar - ½ pack;
- Cinnamon - 1 tablespoon;
- Ground crackers - 1.5 tablespoons (white);
- Lemon - ½ piece;
- Butter - for greasing the mold.
We divide the preparation into the following stages:
- We prepare each of the main ingredients of the casserole with pumpkin and cottage cheese and apples separately, and let's start with pumpkin. Cut the pre-cleaned pulp into cubes 2-3 mm thick. Simmer with a small amount of water until soft, then place in a colander and knead until smooth.
- Add half the sugar and semolina to the puree, trying to mix so that the semolina does not form lumps. Let the mixture sit for 20-25 minutes until the cereal swells.
- Now apples. Cut them into medium cubes and place them in a deep plate with a small amount of lemon juice. During the cutting process, shake them periodically so that the juice covers all the pieces. This way we will protect them from darkening. Now we need to tire them out a little. To do this, place them in a dry frying pan and keep covered for a couple of minutes. It is important that the apple does not lose its shape.
- Let's go back to the pumpkin. Add vanillin, egg and breadcrumbs to the puree, mix thoroughly. Now transfer the mass into a pre-greased mold and level the surface. Sprinkle half the table cinnamon on top.
- Divide the remaining egg into white and yolk. We put the white into the refrigerator, and the yolk into the grated cottage cheese. Throw in the remaining sugar and grind everything thoroughly. Beat the egg white until stiff and add it to the curd mixture. You need to mix gently but thoroughly.
- Place apples on top of the pumpkin and sprinkle with cinnamon. The last layer is the curd mass. After placing it, immediately place the casserole in an oven preheated to 200 degrees.
In just 25-30 minutes the delicious dessert will be ready. If the top starts to brown quickly, you need to cover it with a sheet of paper or parchment. Dessert should be served already cooled.
Video recipes
Pumpkin casserole is a simple, inexpensive and healthy dish that is an integral part of a healthy diet for children and adults. It is easy to prepare for breakfast, lunch (as a dessert) and dinner, and also to feed a child who does not eat cottage cheese and pumpkin separately. In addition, pumpkin casserole with cottage cheese can serve as a simple vegetarian dish if you prepare it without eggs, adding semolina porridge pre-cooked in milk or water to the cottage cheese and pumpkin mixture. For people with dietary restrictions, nutritionists recommend eliminating sugar from the recipe altogether if you prepare a casserole from a sweet vegetable with the addition of dried fruits.
Benefits of baked pumpkin
The regular presence of vegetables in the diet helps in the treatment of:
- cholelithiasis;
- cardiovascular diseases;
- insomnia;
- oncology;
- skin diseases;
- vision diseases;
- colds;
- obesity.
Due to the absence of coarse fiber and aggressive acids in the vegetable pulp, pumpkin is safe for consumption in case of inflammatory diseases of the gastrointestinal tract, and due to its ability to cleanse the body, it is effective for weight loss.
Step-by-step recipe for cottage cheese and pumpkin casserole in the oven
Pumpkin casserole with semolina turns out soft, with a rich pumpkin flavor. You can make the dish more airy if you beat the eggs with sugar until foam appears. It is better to squeeze out the vegetable pulp before adding it to the base so that the dish does not turn out liquid. Using cream instead of sour cream will make the casserole more tender, but higher in calories. Slaked soda can be replaced with baking powder in the recipe.
You will need:
- cottage cheese - 300 g;
- salt - a pinch;
- pumpkin - 400 g;
- soda - a quarter of a teaspoon;
- butter - 30 g;
- sour cream - 2 tbsp. l.;
- lemon juice;
- eggs - 2 pcs.;
- semolina - 2 tbsp. l.
Preparation
- Grate the peeled pumpkin pieces.
- Mash the cottage cheese with butter.
- Add eggs, salt, semolina, sugar to the cottage cheese. Quench the soda with lemon juice and add to the same mixture.
- Add pumpkin pulp to the dough.
- Place the casserole base in a container greased with a piece of butter and cook at 200°C for 50 minutes.
Pumpkin casserole in the oven can also be prepared from frozen vegetables, cut into cubes (before adding it to the dough, you need to rinse it with warm water) - during the baking process it will have time to cook. A pinch of cinnamon, orange zest, ground nutmeg or ginger will help diversify the taste of the casserole.
Important: pumpkin is not advisable for consumption in case of digestive tract ailments caused by reduced acidity of gastric juice.
Casserole with apples in a slow cooker as in the photo. Fast and tasty on pp
Cottage cheese casserole with pumpkin in a slow cooker turns out to be dietary, suitable for use for pancreatitis and stomach diseases. If you replace fatty cottage cheese with low-fat cottage cheese, the dish will also be healthy for your figure.
You will need:
- pumpkin - 400 g;
- cottage cheese - 250 g;
- sesame - a pinch;
- egg - 2 pcs.;
- apple - 1 pc.;
- potato starch - 1 tsp;
- sugar - 60 g.
Preparation:
- Prepare pumpkin puree by simmering vegetable pieces in the microwave with water for 20 minutes and blending them until smooth. Remove excess moisture.
- Mix cottage cheese, pumpkin puree, sugar, eggs.
- Add the apple, finely diced or grated, into the mixture along with the starch.
- Place the dough in a greased container and garnish with sesame seeds.
- Cook in a multicooker using the “Baking” program for 45 minutes.
Pumpkin curd in a multicooker is left in the unit for a quarter of an hour until it cools, then it is easily removed using a steaming container and served. The resulting cottage cheese casserole with pumpkin and apples is tender and very healthy. Serve the dish well with sour cream, whipped with pumpkin juice or plain yogurt.
A sweet pumpkin casserole will become more original if you make it look like a zebra cake: to do this, pour alternately: 2 tablespoons of the curd mixture, then 2 tablespoons of pumpkin puree into the center of the previous one, etc., until both mixtures are gone.
Steamer recipe
Pumpkin casserole with cottage cheese in a double boiler is an ideal dish for baby food. This dish can be given to children from two years old - it is healthy, tender and without a fried crust. To enrich the casserole with vitamins, it is not prohibited to add grated apple and lemon juice to its composition.
You will need:
- pumpkin - 100 g;
- egg - 1 pc.;
- cottage cheese - 200 g;
- raisins - a handful;
- sugar - 2 tbsp. l.
Preparation:
- Bring the egg, sugar and cottage cheese until smooth.
- Add grated and squeezed pumpkin to the mixture, as well as washed raisins. Stir.
- Place the mixture in a rice bowl and steam in a steamer for 30 minutes. Ready!
You can add 2-4 tbsp to pumpkin casserole recipes. l. semolina, after letting the mixture brew for a quarter of an hour. Thanks to semolina, the dish will be more tender and nutritious. If you first “marinate” the vegetable in apple juice with sugar for about an hour, and then flavor the casserole with cardamom and ground ginger, the dessert will have a very original taste.
Cottage cheese and pumpkin casserole is one of the rare dishes related to healthy eating. Find a place for pumpkin on your table - in combination with cottage cheese, this healthy autumn vegetable will enrich the body with useful substances, preparing the immune system for winter weather.
For those who monitor their health, figure, or are on a diet, there are many recipes for delicious low-calorie desserts. Pumpkin and cottage cheese are the basis of one of them - an easy dish that can be prepared quickly, at no cost. Only benefits, no extra calories. Offer pumpkin casserole with cottage cheese and semolina to your family; it’s unlikely that anyone will refuse such a dessert for tea.
Everyone in our family loves cottage cheese, I often prepare various desserts with it, we really like it, donuts, healthy candies with dried fruits, but with pumpkin the situation is more complicated. Until recently, I ate this healthy vegetable alone. I am gradually mastering new recipes for dishes (entrées, side dishes, desserts, baked goods), where pumpkin is used as the basis.
Pumpkin is useful for cardiovascular diseases, diseases of veins and blood vessels. Those who simply don’t want to eat baked pumpkin or don’t like its taste will certainly like main courses with bright vitamin-packed, appetizing vegetables, soups and cereals.
In the fall, it often appeared on our table, I decided to combine two healthy products (plus cottage cheese) in one dish and prepare a new dessert. Semolina in the recipe has a binding function. The result exceeded expectations, I am happy to share a healthy, delicious recipe! It will take about an hour to prepare, per 100 grams. 105 Kcal.
Pumpkin casserole with semolina and cottage cheese: recipe 1
What we cook from:
- pumpkin pulp (peeled) – 600 g;
- cottage cheese (I use homemade cottage cheese, but store-bought will work too, just don’t take completely low-fat, dry, crumbly cottage cheese) – 300 g;
- milk – 1 cup;
- semolina – 3 tablespoons;
- egg – 2 pcs.;
- salt, sugar - to taste (I used a pinch and 3 tablespoons, respectively);
- vanillin – 1 sachet;
- soda - a pinch;
- oil (vegetable or butter to grease the baking sheet);
- sesame (seeds) – 1 teaspoon.
How to prepare pumpkin casserole with cottage cheese and semolina
It happens that casseroles (not only pumpkin with cottage cheese, but also others) do not want to come out of the mold. The baked goods can be easily removed by holding the pan over steam, briefly wrapping it in a wet towel, or dipping it in cold water for a couple of minutes.
Another recipe for pumpkin-curd casserole without eggs (125 Kcal per 100 g).
Pumpkin casserole with cottage cheese and semolina: recipe 2
Ingredients:
- pumpkin pulp – 200 g;
- water or milk - 2 glasses;
- semolina – 3/4 cup;
- cottage cheese – 500 g
- kefir or sour cream – 3/4 cup;
- sugar – 1 cup (less possible);
- soft butter - 2 tablespoons.
Pumpkin casserole with cottage cheese and semolina
Cooking process:
- Pour water or milk into a saucepan, add semolina, cook semolina porridge until viscosity.
- Cut the pumpkin into cubes, put it in a frying pan, and simmer with butter until half cooked. We do not add any liquid.
- Add sugar, sour cream or kefir to the cottage cheese and beat with a blender. Next, combine the grated cottage cheese with semolina porridge and pumpkin.
- I have a baking dish with a diameter of 20 cm) grease with sunflower oil, put in the pumpkin-curd mixture with semolina, level the surface, bake in the oven for 45-50 minutes at 180 degrees.
This pumpkin casserole with cottage cheese and semolina tastes better when completely cooled. Bon appetit!
Recipes for delicious casseroles for every taste
1 hour
140 kcal
5/5 (1)
Pumpkin is a seasonal fall vegetable. You can cook porridge from it, make a pie or pies, or fry pumpkin seeds. But my favorite dessert has always been and will be pumpkin casserole with cottage cheese in the oven, the recipe for which I will write below.
Pumpkin casserole has many recipes and is quick and tasty to prepare, so it is a favorite delicacy in our family. My favorite recipe is cottage cheese casserole with pumpkin and apples in the oven in layers, because it turns out light and airy, and it’s easy to prepare.
Another huge plus of the casserole is that the pumpkin and cottage cheese release juice in the oven and it turns out sweet. Thus, the casserole requires neither flour nor sugar, and the benefits of the main ingredients are quite significant.
And all because pumpkin has a number of useful substances: potassium, magnesium, zinc, sodium, phosphorus, calcium, as well as beta-carotene and other vitamins B, E and C. Cottage cheese contains a lot of calcium and vitamin D, which Together with the beneficial substances, pumpkin promotes healthy skin, nails, hair, and also maintains the cardiovascular and digestive system in tone.
And even a pumpkin can slow down the aging process! So let's figure out what needs to be done to create a delicious dessert and stay forever young and healthy.
How to choose the right ingredients
- Take a small and not heavy pumpkin. Its size and approximate weight should match by eye.
- The pumpkin tail should be dry and the pattern on the skin should be clear.
- If the skin is soft, easily pressed and stained, then such a fruit is not worth taking.
Cottage cheese casserole with pumpkin in the oven
Cottage cheese casserole with pumpkin in the oven has a fairly simple recipe, but with photos and videos it’s easier to understand the intricacies of cooking. Therefore, they will also be in the recipe.
Kitchen appliances: grater, two plates, baking dish, spoon.
Ingredients
Cooking process
Video recipe for making cottage cheese casserole in the oven
As promised, a cooking video for those who want to know exactly how to do everything correctly. If you are one of them, then watch this video.
Casserole with pumpkin, cottage cheese and apples in a slow cooker
A tasty and healthy casserole can be prepared not only in the oven. Cottage cheese casserole is easy to prepare with pumpkin and in a slow cooker, you just need to select the desired program.
Cooking time: 1 hour 20 minutes.
Number of servings: 8-9 servings.
Kitchen appliances: saucepan, knife, blender, multicooker.
Ingredients
- 600 g low-fat cottage cheese.
- Four eggs.
- 4 tbsp. l. cottage cheese.
- 6 tbsp. l. decoys.
- 1 tsp. baking powder.
- Vanilla sugar – 10 g.
- A couple of apples.
- 300 g pumpkin.
Cooking process
Video recipe
If you need to know any details, watch this video. The moment of preparing the pumpkin is missed here, but the principle remains the same. Check it out and easily make your own version of the casserole.
What to serve with cottage cheese casserole
Cottage cheese casserole is a dessert. It should be eaten with tea, coffee or cocoa, although if you like it, you can also pour yourself juice, compote or milk. You can serve sour cream as a sauce with the casserole if someone finds it a little dry.
The casserole can be given to children as an afternoon snack or as an after-dinner dessert, or you can simply grab a couple of pieces of the treat with you for your lunch break.
- To make the casserole airy, you can grind the cottage cheese through a sieve in small portions.
- Pumpkin can be boiled in either water or milk.
- If you are afraid that the casserole will come out dry, add a spoonful of sour cream or milk to the cottage cheese.
Other options
For those who do not like cottage cheese or are lactose intolerant, there is another option for making casserole with pumpkin - regular. It turns out very tasty, sweet, but healthy thanks to the pumpkin it contains. In addition, you can add various fruits and nuts to both cottage cheese and regular casserole, such as pears, raspberries, walnuts, raisins, cranberries or prunes.
You can make your desserts taste as varied as you like. Therefore, if you think that you have nothing to eat, then look into the refrigerator and make a miracle out of those products that are lying around there!
Also, tell us how you like to cook cottage cheese or pumpkin casserole? What do you add and what do you avoid? Help us make the most delicious dessert by finding your recipe in the comments.
People love casseroles because they can be prepared quickly and easily. The main thing is that there is a binding component, for example, eggs. You can prepare them from any products that are currently in the refrigerator. To prepare them, you can use cottage cheese, potatoes, cabbage, and pasta. Even from the porridge left over from the evening, be it semolina, millet or rice, you can also prepare a delicious dish. And you can diversify the taste by adding raisins, apples, bananas, that is, you can add any fruits and vegetables to it. By the way, you can cook equally delicious dishes with pumpkin.
The name of the dish comes from the method of its preparation - baking in the oven. It is enough to mix all the ingredients, and before putting it in the oven, pour the egg-milk mixture on top or grease it with butter. It is the filling that gives the finished dish a beautiful golden brown crust, which evokes an irresistible desire to quickly taste a piece.
Today I propose to cook cottage cheese casserole with pumpkin with me. This will be a very healthy dish. In itself, it turns out to be dietary, light and at the same time satisfying. Cottage cheese is a source of calcium, which means it will be useful for strengthening bones and promoting the growth of healthy teeth. And pumpkin is a source of a large amount of vitamins. It is especially rich in beta-carotene, which is very important for vision and skin health. And vitamin D promotes better absorption of calcium. Therefore, such a dish will be very useful, first of all, for kids.
How to cook cottage cheese casserole with pumpkin in the oven
A step-by-step recipe with photos will help you quickly prepare this dish. Of course, it will still take time to bake. You can prepare and then mix all the ingredients in literally 5 minutes. And the cooking itself in the oven will take about forty minutes. But at this time you can start preparing another dish.
So, for preparation we will need:
- cottage cheese – 500 g,
- pumpkin, peeled and seeded – 300 g.
- 3 eggs,
- 100 ml cream or milk,
- vanillin 1 sachet,
- sugar – 1-1.5 tbsp. l.,
- salt – 0.5 tsp,
- a piece of butter for greasing the pan
- and the baking dish itself,
How to cook
Place the cottage cheese in a deep dish, add 1 egg, salt, sugar, vanillin.
Mix everything thoroughly to obtain a homogeneous mass.
We clean the pumpkin from peel and seeds. Of course, I didn’t weigh out exactly 300 g. If you have a large one, then separate the fourth part. I had 1 small, or rather small, pumpkin, and that’s what I used. Grate the peeled vegetable on a coarse grater.
Add the grated pumpkin to the curd mass and mix everything thoroughly again.
Grease the bottom and sides of the mold with a piece of butter.
Transfer the pumpkin-curd mixture into the prepared pan.
Break 2 eggs into a plate, add a pinch of salt and stir until smooth. Then add cream or milk there.
Stir thoroughly and pour the future casserole on top.
Place the pan in the oven, preheated to 200ºC. Bake for 30-40 minutes.
Because every oven bakes differently, be sure to monitor the process.
Casserole with cottage cheese and pumpkin is ready!
The appearance of a beautiful golden brown crust will indicate readiness. Carefully remove the casserole from the oven so as not to burn yourself. It is better to let it cool and serve it already chilled.
Cut into portions and add sour cream or aromatic jam to the casserole. Enjoy your meal!
I found another recipe for a very tasty cottage cheese and pumpkin casserole. Perhaps you will like it too.
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