Cheesy Baked Pumpkin Delight

A hearty dish for vegetarians and not only for them... Pumpkin is an amazing vegetable. You can prepare any dish from it, from soups and salads to desserts and juices. I love this sunny vegetable in combination with tomatoes and carrots; for some reason this combination seems especially tasty to me. And if you add cheese, you get a very satisfying and juicy casserole.
cook time: 2h
Owen Truitt
Cheesy Baked Pumpkin Delight

Nutrition Facts (per serving)

74
Calories
5g
Fat
6g
Carbs
3g
Protein

Ingredients (8 portions)

Basic:

Garlic 5 clove
Tomatoes (In this recipe the tomatoes are freshly frozen, but you can use a couple of fresh, ripe tomatoes) 500 g
Salt to taste
Hard cheese 200 g
Carrot 1 pc
Vegetable oil (For this volume I usually add 4-5 tbsp. spoons of vegetable oil) 4 tbsp
Pumpkin 2 kg

Recipe instructions

Step 1

Step 1
Ingredients

Step 2

Step 2
Grate the carrots on a coarse grater.

Step 3

Step 3
Grate the cheese, divide into 3 parts, mix 2/3 with vegetables, and use 1/3 to obtain a cheese crust.

Step 4

Step 4
Pass the garlic cloves through a garlic press

Step 5

Step 5
Peel the pumpkin and cut into small slices, putting 1/4 of it on the top layer.

Step 6

Step 6
Grease a ceramic baking container with vegetable oil and mix vegetables and cheese in it.

Step 7

Step 7
Place pumpkin slices on top. Send to bake in the oven. Bake the pumpkin at 200 degrees. I like soft, steamed vegetables, so I cover the pan with a sheet of foil. It takes me 1.5 hours to get a juicy, soft casserole.

Step 8

Step 8
Sprinkle the almost finished pumpkin with the remaining cheese and place under the grill for 5-7 minutes.

Step 9

Step 9
Take the fragrant pumpkin casserole covered with an appetizing crust out of the oven.

Step 10

Step 10
Let cool, divide into portions and place on plates.

Additional rubrics

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