Recipe for casserole with pumpkin and apples. Fragrant pumpkin and apple casserole. Pumpkin casserole with semolina in a slow cooker

A delicious casserole of pumpkin with apples topped with tender cottage cheese with a hint of cinnamon. The casserole turns out simply delicious! When serving the casserole, you can top it with sour cream, honey or jam. The hardest thing about this recipe is waiting for it to cool down...

1 kg pumpkin, peeled and cut into large cubes
100 g (5 tbsp) semolina
500 g soft consistency cottage cheese without grains
8-10 (1 kg) large sour apples
2 eggs
3 tbsp. l. ground white crackers
4–6 tbsp. l. Sahara
10 g vanilla sugar
2 tbsp. l. ground cinnamon
juice of 1/2 lemon
butter for greasing the mold
breadcrumbs for coating the pan

Cook the pumpkin until soft but not overcooked. Place the cooked pumpkin in a colander and strain out all the liquid.
Mix 2-3 tbsp. l. sugar and semolina. Mash the pumpkin with this mixture, trying to avoid the formation of semolina lumps. Let stand for 20 minutes for the semolina to swell.

Squeeze a little lemon juice into a separate bowl. Peel the apples and chop them into medium-sized pieces into this bowl. Stir the apples with lemon juice occasionally to prevent them from browning. Add juice if necessary.

Grease a baking dish (you can use a springform pan) generously with butter and sprinkle with breadcrumbs.

Add vanilla sugar, 1 egg and 3 tbsp to the pumpkin mixture. l. ground white crackers

Simmer the apples for a few minutes in a dry, heated frying pan until they become soft but do not spread.

Spread the pumpkin mixture into the pan in an even layer. Sprinkle 1 tbsp. l. cinnamon.

Cover the pumpkin mixture with a layer of apples. Sprinkle apples with 1 tbsp. l. cinnamon.

Take the remaining egg and separate the yolk from the white. Place the egg white in a cool place. Grind the cottage cheese with 2-3 tbsp. l. sugar and yolk.

Beat the egg white into a strong foam and add to the curd mass. Mix everything carefully but thoroughly.

Spread the curd mixture on top of the apples and immediately place in the oven. Bake for 25 minutes in an oven preheated to 200°C. If the top of the casserole starts to brown too quickly, cover it with a sheet of parchment paper.

Let the casserole cool, garnish with apple slices sprinkled with sugar syrup and serve.

Ingredients

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

Preparation

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

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Ingredients

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

Preparation

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 mix 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 slicing.

Ingredients

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

Preparation

Pour milk over rice and cook, stirring. 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 immediately beat with a mixer. Add sour cream and stir.

Place the cooled rice into the egg mixture and combine thoroughly. Add coarsely grated pumpkin and dried fruits and mix 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 slicing, cool the casserole and drizzle with honey if desired.

Ingredients

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

Preparation

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 coarse grater and combine with the pumpkin. Add eggs, sugar and melted butter and mix thoroughly. Add the semolina, mix 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.

Ingredients

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

Preparation

Pour boiling water over prunes and raisins. Cut the pumpkin into medium thin slices. Place the pumpkin in a saucepan, cover completely 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 mix 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 slicing.

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Ingredients

250 g white rice;
2 eggs;
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.

Preparation

Boil the rice until half cooked and cool. Beat eggs with sugar, vanilla and salt. Add pumpkin and carrots, grated on a coarse grater, rice, melted butter, cream and milk. Mix 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 cold.

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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.

Preparation

Cut the pumpkin into small cubes, throw it into a saucepan 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 cottage cheese, sugar, 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 slicing.

Ingredients

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

Preparation

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 slicing.

Ingredients

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

Preparation

Grate the pumpkin and cheese on a coarse 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, top with the chicken and cover with the remaining pumpkin. Bake at 200°C for about an hour.

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 eggs;
salt - to taste;
4 tablespoons of sour cream;
ground black pepper - to taste;
ground nutmeg - to taste.

Preparation

Cut the pumpkin into large slices no more than ½ cm thick. 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 and salt. Add sour cream, pepper and nutmeg or other spices and mix well.

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

Pumpkin casserole is an interesting dish. And even if you are not a pumpkin fan, still try to cook it at least once.

Minimum ingredients, maximum taste and nutrients.

Required Products:

a glass of sugar;
two eggs;
200 grams of sour cream;
about 500 grams of pumpkin;
150 grams of flour;
a little soda;
approximately 20 grams of butter;
spoon of cinnamon.

Cooking process:

First you need to prepare the pumpkin: grate it.
In a separate bowl, you need to beat the sugar with the eggs and pour the resulting mass into the grated pumpkin. Add sour cream, soda and cinnamon there.
All that remains is to add flour and mix everything.
Transfer the resulting mass into a baking dish and place it in a hot oven for 60 minutes, setting the temperature to 190 degrees.

With the addition of apples

Apple casserole is a recipe that does not require flour. The result is a delicate texture and interesting taste.

Required Products:

two eggs;
a little sugar;
about 350 grams of pumpkin;
several apples;
two spoons of semolina;
approximately 30 grams of butter.

Cooking process:

In this recipe, the pumpkin must be prepared first. First she washes and cleans herself. Then it is cut into pieces and set to cook for about 20 minutes.
After the allotted time, when it becomes soft, you need to remove excess water and turn the pumpkin into puree.
Apples need to be peeled, everything inside removed, and ground.
Prepare a good, deep container into which first put the resulting puree, then the apples, and then sugar, slightly softened butter and semolina. Leave it all to stand for 10 minutes.
At this time, beat the eggs well so that the mass increases significantly. Mix them with the remaining ingredients.
All that remains is to put everything in the mold and put it in the oven for 40 minutes. Set the temperature to 200 degrees.

Cottage cheese - pumpkin casserole

Cottage cheese casserole with pumpkin is an excellent option for breakfast and is suitable even for those on a diet, because pumpkin is low in calories, and low-fat cottage cheese can be used.

Required Products:

approximately 300 grams of pumpkin;
about 150 grams of cottage cheese – fat content to your taste;
one egg;
If desired, you can add dried fruits, vanillin, cinnamon.

Cooking process:

First, wash the pumpkin, remove the skin and turn it into small bars. It needs to be boiled before baking. After the water boils, keep it on medium heat for about 20 minutes. After this time, let it cool slightly and grind it on a coarse grater.
In a container, mix cottage cheese with egg. At this stage, you can add dried fruits and other ingredients to your taste, such as honey.
Take your baking pan and start laying out your ingredients. First put the pumpkin, then the curd mass. We do this as many times as possible until all the ingredients are gone. Cook for about 15 minutes in an already heated oven at 200 degrees.

Pumpkin casserole with semolina

A simple dessert that is somewhat reminiscent of a pie. Those who love pumpkin dishes will especially like it.

approximately 450 grams of pumpkin;
three eggs;
a little butter;
about 150 grams of semolina;
100 grams of sugar;
teaspoon of cinnamon.

Cooking process:

Prepare the pumpkin: remove the skin and grate it on a fine grater.
In one container, mix sugar with pre-softened butter. And in the other we separate the whites and yolks. After this, yolks and cinnamon are added to the sugar.
This mass needs to be mixed with pumpkin, add semolina there and mix.
The remaining whites are thoroughly beaten so that the mass increases in volume, and they are also added to the pumpkin and other ingredients.
What happens is placed in a mold and cooked for about 40 minutes. Set the temperature to 190 degrees.

How to cook in a slow cooker?

Casserole in a multicooker can be prepared in different ways using cottage cheese, semolina and other products. In any case, the result is amazing.

Required ingredients:

approximately 400 grams of cottage cheese;
several eggs;
about 300 grams of pumpkin;
a little more than 100 grams of sugar;
200 grams of low-fat sour cream;
a little soda;
100 grams of semolina.

Cooking process:

We arm ourselves with a mixer and carefully beat just the eggs first, and then with the addition of sugar. Pour sour cream into the result, and then pre-grated pumpkin on a fine grater.
All that remains is to add cottage cheese, soda and semolina to the resulting mixture. Leave the container for about 15 minutes for the mass to swell.
After the allotted time, put the mixture into a multicooker cup and set the “baking” mode for 50 minutes.

With pumpkin and rice

An unusual recipe that, despite the ingredients used, is quite suitable for a family dinner. The most important thing is to eat it warm, since the cooled dish will no longer be as tasty.

Necessary products for cooking:

half a kilogram of pumpkin;
150 grams of rice;
about 100 grams of raisins;
a piece of butter;
a few spoons of mayonnaise.

Cooking process:

We start cooking by preparing the rice. The indicated volume of 150 grams is meant in dry form. The rice needs to be boiled. To do this, rinse it, wait until the water boils, pour the cereal into it and cook for about 20 minutes over low heat.
While the cereal is being cooked, you need to pour the raisins in for 10 minutes, then drain the water from them.
Pumpkin, like all other vegetables and fruits, must be thoroughly washed, skinned and cut into squares. Place what you get in a hot frying pan and fry for at least 10 minutes.
When the pumpkin becomes soft, you can continue cooking. Add already boiled rice and softened raisins to it. At this step you can add all the necessary spices according to your taste.
Place the resulting mass in the selected baking dish and spread mayonnaise on top. It can be replaced with sour cream or, for example, grated cheese. Place in a hot oven and keep there for at least 30 minutes at 180 degrees.

Required ingredients for preparation:

one onion;
approximately 300 grams of chicken fillet;
a little cream with a minimum percentage of fat content;
herbs and spices to taste;
50 grams of cheese;
300 grams of pumpkin.

Cooking process:

First, prepare the pumpkin puree. To do this, peel it, cut it into pieces and place it in boiling water for 20 minutes until it becomes soft. After that we turn it into puree.
Add grated cheese, butter and cream to the resulting mass. All this can be peppered a little.
In a hot frying pan with a little oil, first fry the onion rings, then add the chicken, pre-cut into small squares. It is best to cover the lid, reduce the heat and simmer for about 15 minutes.
After everything is ready, take the baking dish and turn on the oven at 200 degrees. The first layer is chicken, and then the pumpkin mixture. If desired, you can sprinkle more cheese on top. Keep in the oven for about 20 minutes.

Pumpkin is not often found on our tables. Although in vain. Dishes prepared from it are very healthy and tasty. Many people neglect pumpkin because of its very specific taste. Therefore, it is important to be able to combine it with other products, which allows you to change the taste of the dish depending on individual preferences. Pumpkin goes well with cottage cheese, cereals, vegetables and dried fruits. For example, a casserole made from pumpkin and apples is very aromatic, satisfying and interesting. It doesn't take long to prepare, but it turns out tasty and sweet. It can be consumed hot or cold.

In fact, pumpkin is quite versatile. Depending on the additional ingredients and spices used, it can be either the main first or second course, or dessert.

Products: 300 g of pumpkin, three apples, two eggs, 2 tablespoons of semolina, 25 grams of butter, sugar to taste.

Making Pumpkin and Apple Casserole

Peel the pumpkin, cut into pieces, place in a saucepan, cover with water and cook for 15-20 minutes.

When the pumpkin is ready, puree it. You can determine if the pumpkin is ready by piercing the pumpkin with a fork - it should be soft.

Peel the apples and grate them on a medium grater.

Add grated apples, softened butter and semolina to the crushed pumpkin.

Mix everything well and leave for 10-15 minutes for the semolina to swell.

Meanwhile, break the eggs into a deep bowl and add sugar.

Beat the eggs with a mixer until they triple in volume.

Gently add the beaten eggs into the pumpkin-apple mixture and slowly stir it in.

Line a baking pan with parchment greased with butter.

Place the pumpkin dough in the mold and place in a preheated oven at 180°C for 40 minutes.

When the casserole is ready, let it sit for a while, as it will be difficult to remove from the pan when hot.

Decorate the casserole with powdered sugar and toasted sunflower seeds and serve.

If desired, the casserole can be topped with any cream or whipped cream, then it will turn into a birthday cake.

Bon appetit!

Second courses

Description

Pumpkin casserole with apples- This is a quick and healthy simple breakfast. It has a bright color that lifts your spirits and reminds you of summer or beautiful autumn. The dish can be prepared not only for breakfast, but also for an afternoon snack or dinner. Often the treat is a quick snack. Preparing the casserole is not difficult and does not take much time. And you don't have to stand at the stove for hours. In addition, the main product can be easily found at the market or in a store. And if you are a summer resident and gardener, then you can take it straight from the garden and start preparing it. So don’t be lazy and prepare a delicious dish according to our recipe.

To make pumpkin casserole, you need to get the mixture right. For this you need semolina and eggs. These products are binding components that hold all the ingredients together, and when baked in the oven, the delicacy will cook evenly.

For piquancy and taste, add sugar, honey and vanilla to the mixture. They will perfectly complement the dish and make it simply lick your fingers. And to add a pleasant sourness, take apples. The fruit will certainly enrich and saturate with a pleasant aftertaste.

Nutritional value of the casserole (BJU): proteins - 1.9, fats - 0.6 g, carbohydrates - 10.0 g. The calorie content per 100 grams of the finished product is approximately 50 kcal. A dietary, but at the same time very satisfying delicacy, you can safely include it in your diet and make it for your family.

So don't waste a minute! Below you can find the recipe and step-by-step photos of making pumpkin casserole with apples at home.

Let's start cooking!

Ingredients

Steps

To begin, prepare all the necessary ingredients. Take the pumpkin and use a sharp kitchen knife to remove the tough skin. Rinse and cut it into small cubes so that the vegetable cooks faster. Place in a saucepan. Fill it completely with water and place it on the stove. Cook the pumpkin for about 30 minutes over medium heat.

Once the vegetable has become soft, remove the pan from the stove and drain the liquid. Transfer the contents of the container into a deep bowl and let it cool slightly.

Meanwhile, take a plate and crack the eggs into it. Add a little salt and sugar. Mix thoroughly with a whisk or mixer.

Mash the cooled pumpkin with a masher or spoon until a paste forms. Grate the apples on a medium grater and place them on a plate. Mix the products with honey.

After this, pour the egg mixture into the apples and pumpkin. Add vegetable oil and vanillin. Stir.

Then add 100 g of semolina and mix thoroughly so that there are no lumps or clots.

Prepare a baking dish. Cover it with parchment paper. Grease generously with butter or vegetable oil. Transfer the dough into a mold and preheat the oven to 180 degrees. Place the dish in the oven and bake for about 35 minutes (until done).

Once the treat is ready, remove it from the oven and let it cool. That's all, pumpkin casserole with apples, semolina and honey is ready! Decorate your table with an unusually bright and tasty dish. Eat with sour cream, cottage cheese or jam. We hope that this step-by-step recipe with photos was useful to you and that you fulfilled your culinary desires. Bon appetit!