Baked Pumpkin with Minced Meat and Eggs Casserole

Pumpkin is one of the most versatile vegetables, offering a delightful balance of sweetness and savory possibilities. In this recipe, we take advantage of its soft, roasted texture and combine it with minced meat, vegetables, and eggs to create a hearty and flavorful dish. This Baked Pumpkin with Minced Meat and Eggs Casserole is perfect for family dinners or even as a dish for special gatherings. It’s packed with nutrients and is filling without being too heavy.

The addition of walnuts adds a crunchy texture, while the cream and eggs bring everything together with a rich, creamy finish. This casserole is easy to prepare, and with just a few steps, you’ll have a delicious meal that everyone will love.

Full Recipe:

Ingredients

For the Roasted Pumpkin Base:

  • Pumpkin: 800 g
  • Garlic: 1 clove, minced
  • Salt: To taste
  • Black Pepper: To taste
  • Dill: To taste
  • Vegetable Oil: 1 tbsp

For the Minced Meat Layer:

  • Onion: 1 pc, finely chopped
  • Minced Meat: 350 g (beef, pork, or a mixture)
  • Garlic: 3 cloves, minced
  • Bell Pepper: 1 pc, chopped
  • Tomato: 1 pc, chopped
  • Walnut: 50 g, crushed
  • Parsley: To taste, chopped
  • Salt and Pepper: To taste

For the Egg and Cream Topping:

  • Eggs: 3 pcs
  • Salt: To taste
  • Black Pepper: To taste
  • Cream: 65 ml
  • Dill: To taste

For the Final Egg Layer:

  • Eggs: 4 pcs
  • Salt: To taste
  • Black Pepper: To taste

Steps to Make Baked Pumpkin with Minced Meat and Eggs Casserole

Step 1: Roast the Pumpkin

  1. Preheat the oven to 200°C (390°F).
  2. Prepare the pumpkin by peeling it and cutting it into medium-sized cubes. Place the pumpkin pieces in a baking tray.
  3. Season the pumpkin: Add 1 minced garlic clove, a pinch of salt, black pepper, and dill to taste. Drizzle with 1 tablespoon of vegetable oil and toss everything together to evenly coat the pumpkin.
  4. Roast the pumpkin: Bake the pumpkin in the oven for about 20 minutes or until it becomes tender and slightly caramelized on the edges.

Step 2: Prepare the Minced Meat Layer

  1. Sauté the onion: In a pan, heat some vegetable oil and add the chopped onion. Sauté until soft and translucent, about 5 minutes.
  2. Cook the minced meat: Add the minced meat to the pan and cook until browned, breaking it apart with a spoon to ensure even cooking.
  3. Add garlic and vegetables: Add the minced garlic, chopped bell pepper, and chopped tomato to the pan. Cook for an additional 5 minutes, stirring occasionally.
  4. Season the mixture: Add salt, black pepper, and parsley to taste. Stir in the crushed walnuts for some added texture.
  5. Set aside: Once everything is well combined and cooked through, remove the pan from heat and set aside.

Step 3: Make the Egg and Cream Mixture

  1. Whisk together eggs and cream: In a bowl, whisk 3 eggs, 65 ml of cream, salt, black pepper, and a handful of chopped dill until smooth.
  2. Set aside: This mixture will be used as a binding layer for the casserole.

Step 4: Assemble the Casserole

  1. Layer the roasted pumpkin: In a greased baking dish, spread the roasted pumpkin evenly to create the base layer of the casserole.
  2. Add the minced meat mixture: Spread the cooked minced meat and vegetable mixture over the pumpkin layer.
  3. Pour the egg and cream mixture: Pour the prepared egg and cream mixture evenly over the minced meat layer, making sure it seeps through the meat and pumpkin layers.

Step 5: Final Egg Layer and Baking

  1. Prepare the final egg layer: Crack 4 eggs into a bowl, whisk with a pinch of salt and black pepper, and pour it over the casserole.
  2. Bake the casserole: Place the casserole in the preheated oven and bake for 25 minutes at 200°C (390°F), or until the eggs are fully set and the top is golden brown.

Step 6: Serve and Enjoy

  1. Garnish with fresh herbs: After baking, sprinkle some fresh dill or parsley on top before serving.
  2. Serve warm: Cut into slices and enjoy your delicious baked pumpkin casserole with family and friends!

Nutritional Facts (Per Serving)

  • Calories: 350-400 kcal (depending on the type of minced meat used)
  • Protein: 25 g
  • Fat: 20 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Sugar: 6 g
  • Sodium: 800 mg

Frequently Asked Questions (FAQs)

1. Can I use other types of meat?

Yes, you can substitute minced beef, pork, turkey, or even lamb for the minced meat in this recipe. Each type of meat will bring its own unique flavor to the dish.

2. Is it necessary to add walnuts?

Walnuts provide a nice crunch and flavor, but if you are allergic or don’t have them on hand, you can skip them or replace them with another type of nut or seeds, such as sunflower seeds or pine nuts.

3. Can I make this casserole vegetarian?

Absolutely! You can replace the minced meat with plant-based alternatives like soy protein, lentils, or even mushrooms to make this dish vegetarian.

4. Can I prepare this dish in advance?

Yes, you can assemble the casserole ahead of time and store it in the fridge for up to 24 hours before baking. You may need to increase the baking time slightly if baking from cold.

5. Can I freeze the leftovers?

Yes, this casserole freezes well. After baking, let it cool completely and store it in an airtight container in the freezer for up to 3 months. Reheat in the oven before serving.

Tips for Making the Perfect Casserole

  • Choose the right pumpkin: For best results, use a pumpkin variety that is dense and slightly sweet, such as butternut squash or kabocha. These varieties hold their shape well and have a rich flavor.
  • Don’t overcook the eggs: Be sure to bake the casserole just until the eggs are set. Overbaking can result in a dry casserole. Check the center of the casserole with a knife to see if the eggs have firmed up.
  • Add cheese for extra richness: If you love cheese, feel free to add a layer of shredded cheese (such as mozzarella or cheddar) on top of the casserole for extra richness.

Storage Tips

  • Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
  • Freezing: You can freeze individual portions for up to 3 months. Simply reheat them in the oven at 180°C (350°F) until warmed through.
  • Reheating: If reheating from frozen, thaw the casserole in the refrigerator overnight, then bake it at 180°C (350°F) until heated through.

Conclusion

This Baked Pumpkin with Minced Meat and Eggs Casserole is a hearty, flavorful, and nutritious meal that’s perfect for any occasion. It combines the sweetness of roasted pumpkin with savory minced meat, aromatic vegetables, and a rich egg and cream topping. Whether you’re making it for a family dinner or meal prepping for the week, this casserole is easy to make, delicious, and customizable. Enjoy this comforting dish with a side salad or some crusty bread, and savor every bite!