Pumpkin Cottage Cheese Casserole

Airy and useful! A real culinary masterpiece! Cottage cheese casserole with pumpkin in the oven comes out with an interesting pattern. Even the most picky gourmets will love it! Try it and you will like it!
cook time: 1h 30 min
Ivy Ramsay
Pumpkin Cottage Cheese Casserole

Nutrition Facts (per serving)

152
Calories
8g
Fat
8g
Carbs
12g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Sugar 3.5 tbsp
Wheat flour 2 tbsp
Water 60 ml
Eggs 3 pc
Vegetable oil 0.5 tsp
Pumpkin (Mass of peeled pulp) 170 g
Cottage cheese (Moist, not dry) 800 g
Vanilla sugar 1 tsp

Recipe instructions

Step 1

Step 1
How to bake cottage cheese casserole with pumpkin in the oven? Prepare all the necessary ingredients. For the casserole, choose a pumpkin that is juicy and sweet; I have the “Butternut” variety. Wash the pumpkin under running water, remove the peel and seeds and grate on a coarse grater. Place in a saucepan and add water. Simmer over low heat, stirring occasionally, until tender, about fifteen minutes. Instead of boiling, you can bake the pumpkin in large pieces in the oven, but cook it faster.

Step 2

Step 2
Place the pumpkin in a tall glass of a blender and blend with an immersion attachment until smooth. Set the puree aside for now.

Step 3

Step 3
Take cottage cheese that is not dry! Cottage cheese in rectangular briquettes is ideal, or, like mine, in a soft sausage package, from which the cottage cheese is squeezed out by hand through a hole. Place the cottage cheese in a bowl. You will learn all the subtleties of choosing cottage cheese by reading the article at the end of this recipe.

Step 4

Step 4
Beat the eggs in there too. Wash the eggs first using food detergent.

Step 5

Step 5
Add salt (to balance the taste), regular sugar and vanilla sugar.

Step 6

Step 6
Using a mixer, mix the cottage cheese into a single substance.

Step 7

Step 7
Now we have to divide the curd mass into two parts: white and orange. Place all the pumpkin puree and 300 grams of curd mass from the first bowl into a separate bowl.

Step 8

Step 8
Stir the pumpkin-curd mixture (due to the addition of puree, it will become more liquid than the white one), and add enough flour to it so that the thickness of the white and orange mixtures is approximately equalized. I added two tablespoons, but watch the consistency. Do not add flour to the white mixture!

Step 9

Step 9
Transfer the cottage cheese into two different cornets (pastry bags). The long ends can be secured with rubber bands and then cut off.

Step 10

Step 10
Grease the baking dish with oil. I have a silicone one with an internal diameter of 18 cm, a side of 5 cm. Cut off two centimeters of the sharp sealed ends of the cornets and carefully distribute the curd into rings, alternating colors, starting with the largest one — the outer one. As soon as the first layer is completely filled with multi-colored rings, we proceed to the second, in a checkerboard pattern. That is, you need to try to place the white circle above the orange one, and the orange one above the white one.

Step 11

Step 11
I got three layers. If desired, you can make a pattern on the surface. Using a toothpick, draw several rays from the center to the edges, and then, between the rays, from the edges to the middle. Bake the casserole until the curd has stabilized and the top is lightly browned for about an hour in an oven preheated to 150 degrees. Times and temperatures are approximate and may vary greatly. Read about the operation of different ovens in a separate article at the end of the recipe.

Step 12

Step 12
In any case, the cottage cheese casserole without semolina should rise well and become elastic not only at the edges, but also in the middle. Once the casserole is ready, turn off the oven and leave the pan inside to cool gradually for about twenty minutes. This way the casserole will lose a minimum of its volume.

Additional rubrics

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