Ingredients

• 50g butter
• 2 cloves of garlic (minced)
• 100g breadcrumbs
• 1 tbsp chopped parsley (fresh or dried)
• 600g pumpkin (peeled and cubed)
• Salt (to taste)
• 1 tsp Italian herbs (or mixed dried herbs like thyme, basil, and oregano)
• 150g cheese (grated, preferably a mix of mozzarella and cheddar)
• 1 tablespoon starch (cornstarch or potato starch)
• 150-200g sour cream

Instructions

Step 1: Prepare the Pumpkin

1. Preheat your oven to 180°C (350°F).
2. Peel and cube the pumpkin into bite-sized pieces, about 1-2 inches in size, and set aside.

Step 2: Make the Garlic Herb Breadcrumbs

1. Melt the butter in a small pan over medium heat.
2. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
3. Add the breadcrumbs, stirring them into the butter and garlic until they’re evenly coated.
4. Stir in the parsley and a pinch of salt, allowing the breadcrumbs to toast lightly for a couple of minutes. Once golden, remove from heat and set aside.

Step 3: Assemble the Casserole

1. In a large mixing bowl, combine the cubed pumpkin with a pinch of salt, Italian herbs, and half of the grated cheese. Mix well.
2. In a separate bowl, whisk together the sour cream and starch until smooth. This mixture will help thicken the casserole and give it a creamy texture.
3. Pour the sour cream mixture over the pumpkin, tossing gently to coat each piece of pumpkin evenly.

Step 4: Layer and Bake

1. Transfer the pumpkin mixture into a baking dish, spreading it out evenly.
2. Cover the dish with foil and bake in the preheated oven for 45 minutes. The pumpkin should be fork-tender but not mushy.

Step 5: Add Toppings and Finish Baking

1. Remove the foil from the casserole dish and sprinkle the remaining grated cheese over the top.
2. Next, sprinkle the toasted garlic herb breadcrumbs evenly over the cheese layer.
3. Return the dish to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.

Step 6: Serve and Enjoy!

1. Remove from the oven and let the casserole cool for a few minutes before serving.
2. Garnish with additional parsley if desired, and enjoy your creamy baked pumpkin casserole!

Nutrition Facts (Per Serving)

(Based on 4 servings)

• Calories: ~300 kcal
• Protein: 8g
• Carbohydrates: 15g
• Fiber: 3g
• Sugars: 5g
• Fat: 20g
• Saturated Fat: 12g
• Sodium: 350mg
• Calcium: 25% Daily Value (DV)
• Vitamin A: 300% DV
• Vitamin C: 30% DV
• Iron: 8% DV

FAQs

1. Can I use a different type of cheese?
Yes! While mozzarella and cheddar provide a great combination of melt and flavor, feel free to substitute with gouda, parmesan, or any other cheese you enjoy.

2. Can I make this casserole vegan?
Absolutely. Use a plant-based butter, substitute dairy-free cheese, and swap the sour cream for a vegan sour cream or cashew cream.

3. How do I know when the pumpkin is done?
The pumpkin should be tender enough to pierce with a fork but still hold its shape. It shouldn’t be mushy, as you want the cubes to have a nice bite.

4. Can I add other vegetables to this casserole?
Yes, feel free to add other fall veggies like sweet potatoes, carrots, or parsnips for more flavor and texture.

Tips for Making the Perfect Baked Pumpkin Casserole

1. Use Fresh Pumpkin for Best Results
While canned pumpkin puree works for some recipes, fresh pumpkin is ideal for this casserole. Look for pie pumpkins or smaller pumpkin varieties, as these tend to be sweeter and less watery.

2. Adjust the Creaminess with Sour Cream
If you prefer a creamier texture, add an extra tablespoon of sour cream. Conversely, reduce it slightly if you want a drier texture.

3. Toast the Breadcrumbs Well
The toasted garlic herb breadcrumbs add a delicious crunch and extra flavor to this dish. Make sure to toast them just until golden brown for the perfect topping.

4. Experiment with Different Herbs
Italian herbs work well with pumpkin, but you can also try fresh thyme, rosemary, or sage for a different flavor profile. Herbs like thyme and sage are especially wonderful in fall dishes.

Storage Tips

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in the oven or microwave until warm before serving.

Freezing: While the casserole can be frozen, note that the texture of the pumpkin may soften slightly when reheated. To freeze, let the casserole cool completely, then cover tightly and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: For best results, reheat the casserole in the oven at 180°C (350°F) until warmed through. You may need to add a bit more cheese or breadcrumbs to freshen up the topping if it has softened during storage.

Conclusion

This Creamy Baked Pumpkin Casserole with Garlic Herb Crust is an easy, delicious way to bring out the natural sweetness and depth of flavor in pumpkin. Its creamy, cheesy filling, paired with the crispy, garlicky breadcrumb topping, makes it a dish that is sure to impress. Ideal for holidays, family dinners, or as a weeknight comfort meal, this casserole brings the best of fall flavors to your table. Serve it with a simple green salad or alongside your favorite main dishes to complete the meal. This recipe is perfect for pumpkin lovers or anyone seeking a hearty, flavorful casserole that’s both satisfying and easy to make. Happy cooking!