Pumpkin and Cottage Cheese Casserole

Pumpkin and Cottage Cheese Casserole is a wholesome and delicious dish that brings together the natural sweetness of pumpkin with the creamy texture of cottage cheese. This recipe, enhanced with the warmth of cinnamon, the tartness of dried cranberries, and the richness of cheese, creates a flavorful combination that can be enjoyed as a main course or a side dish. The dish is also high in protein and fiber, making it a nutritious option that can be served for breakfast, lunch, or dinner. Whether you are looking for a comforting autumn meal or something unique for a special occasion, this casserole is a perfect choice.

Full Recipe:

Ingredients

  • 1/2 medium pumpkin (about 400-500 g), peeled and diced
  • 450 g cottage cheese
  • 1 egg
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 2 tablespoons sugar (adjust to taste)
  • 2 tablespoons semolina
  • 150 g sour cream
  • 100 g dried cranberries
  • 2 cloves of garlic, minced
  • 30 grams butter
  • 150 g cheese (cheddar, mozzarella, or any other of your choice), grated
  • Flour, for dusting the baking dish
  • Oil, for greasing the baking dish
  • Black pepper to taste

Steps to Make Pumpkin and Cottage Cheese Casserole

Step 1: Prepare the Pumpkin

  1. Preheat the oven: Preheat your oven to 180°C (350°F).
  2. Cook the pumpkin: Peel and dice the pumpkin into small cubes. Steam or boil the pumpkin for about 15-20 minutes until tender, then drain and set aside.
  3. Mash the pumpkin: Once the pumpkin has cooled slightly, mash it into a smooth consistency using a fork or a potato masher. If you prefer a smoother texture, you can blend it.

Step 2: Prepare the Cottage Cheese Mixture

  1. Mix the ingredients: In a large bowl, combine the cottage cheese, egg, cinnamon, salt, sugar, and semolina. Mix well until smooth and well combined.
  2. Fold in the cranberries: Add the dried cranberries to the mixture, stirring them in evenly to distribute their tart flavor throughout the casserole.
  3. Add sour cream: Stir in the sour cream to add creaminess to the dish, which will also help balance the flavors.

Step 3: Prepare the Garlic Butter Mixture

  1. Sauté the garlic: In a small pan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic, as this could give the dish a bitter taste.
  2. Season: Add a pinch of salt and black pepper to the garlic mixture, stirring well. Remove from the heat and set aside.

Step 4: Assemble the Casserole

  1. Prepare the baking dish: Grease a baking dish with oil and lightly dust it with flour to prevent sticking.
  2. Layer the casserole: Pour the mashed pumpkin into the cottage cheese mixture, and stir until well combined. Spread this mixture evenly into the prepared baking dish.
  3. Drizzle the garlic butter: Drizzle the garlic butter mixture evenly over the top of the casserole. This will infuse the dish with a rich, savory flavor.
  4. Top with cheese: Sprinkle the grated cheese generously over the casserole, creating a rich, golden layer when baked.

Step 5: Bake

  1. Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and bubbling.
  2. Cool slightly: Remove the casserole from the oven and allow it to cool for a few minutes before serving.

Nutrition Facts (Per Serving)

(Assuming 6 servings)

  • Calories: 300 kcal
  • Protein: 12 g
  • Fat: 16 g
  • Carbohydrates: 28 g
  • Fiber: 3 g
  • Sugar: 8 g
  • Sodium: 300 mg

    Origins and Popularity

    Pumpkin casseroles have roots in various cuisines worldwide, especially in regions where pumpkins are a staple in cooking. From American pumpkin pies to Eastern European cottage cheese-based casseroles, this combination of ingredients creates a dish that is both unique and comforting. The mild flavor of pumpkin pairs beautifully with cottage cheese, making it a popular choice for anyone looking for a healthy and satisfying meal.

    Nutritional Benefits

    • Pumpkin: Rich in beta-carotene, fiber, and antioxidants, pumpkin is great for heart health and immune support. It’s low in calories but packed with essential vitamins like A, C, and E.
    • Cottage Cheese: Cottage cheese is high in protein and calcium and provides a creamy texture without adding excessive calories. It’s a great source of B vitamins and phosphorus, important for bone and muscle health.

    Ingredients Overview

    • Pumpkin: Fresh pumpkin or canned puree works for this recipe. Choose fresh if you prefer a chunkier texture, or canned for smoothness.
    • Cottage Cheese: Opt for full-fat cottage cheese for a richer flavor, but low-fat versions work well if you’re looking for a lighter dish.
    • Eggs: Eggs help bind the casserole, adding a fluffy texture and extra protein.
    • Seasoning: Salt, pepper, a pinch of nutmeg, and thyme or sage add warmth and depth to the flavors.

    Cooking Tips

    1. Roast the Pumpkin First: For an extra layer of flavor, roast the pumpkin cubes with a drizzle of olive oil until they’re tender and slightly caramelized.
    2. Drain Cottage Cheese: To avoid excess moisture, lightly drain the cottage cheese, especially if it’s a wetter variety. This helps maintain a firm, sliceable texture.
    3. Use Eggs for Binding: Be sure to whisk the eggs thoroughly before adding them to the mixture; they’ll help the casserole set nicely.

    Recipe Variations

    • Add Vegetables: Throw in some sautéed spinach, bell peppers, or onions for added flavor and nutrients.
    • Herbs and Spices: Experiment with rosemary, parsley, or even a touch of cinnamon for a savory-sweet twist.
    • Cheese Topping: For a golden, cheesy crust, sprinkle shredded mozzarella or Parmesan on top before baking.

    Serving Suggestions

    This casserole can be served as a main dish or as a side. Pair it with a light green salad, roasted Brussels sprouts, or steamed asparagus for a balanced meal. For an extra dose of comfort, drizzle with a bit of warm, savory mushroom or sage sauce on top.

    Perfect for Leftovers

    The casserole can be stored in the fridge for up to three days and reheats well in the oven or microwave. It also freezes nicely, so you can make it ahead for busy days.

    Healthier Alternatives

    For a lighter version, you can use reduced-fat cottage cheese and substitute half the eggs with egg whites. Another option is to blend in a bit of Greek yogurt, which adds creaminess without extra fat.

    This Pumpkin and Cottage Cheese Casserole is perfect for cozy family dinners, holiday gatherings, or meal prep. It’s nutritious, easy to customize, and highlights the rich flavors of fall!

Frequently Asked Questions (FAQs)

1. Can I substitute the cottage cheese with another type of cheese?
Yes, you can substitute cottage cheese with ricotta or even cream cheese. Both options will provide a creamy texture but with slightly different flavors.

2. Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole the night before, refrigerate it, and bake it when you’re ready to serve. Just increase the baking time by 10-15 minutes if baking directly from the refrigerator.

3. Can I use fresh cranberries instead of dried?
Yes, you can substitute dried cranberries with fresh ones if you prefer. Fresh cranberries will add a burst of tartness to the dish.

Tips for Making the Best Pumpkin and Cottage Cheese Casserole

  1. Choose the right pumpkin: Use a flavorful pumpkin, such as sugar pumpkin or butternut squash, as these varieties tend to be sweeter and smoother when cooked.
  2. Balance the flavors: If you prefer a sweeter casserole, feel free to add more sugar to the pumpkin mixture. For a more savory dish, reduce the sugar and add extra herbs or spices like nutmeg or thyme.
  3. Prevent a soggy casserole: Make sure to drain the cooked pumpkin well to remove excess moisture. You can even pat it dry with a paper towel if needed.
  4. Customize the toppings: You can add breadcrumbs or crushed nuts to the top of the casserole before baking for an extra crunchy texture.

Storage Tips

  • Refrigerate: Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
  • Freezing: If you want to freeze the casserole, bake it first, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Conclusion

This Pumpkin and Cottage Cheese Casserole is a delightful dish that brings together a unique combination of flavors. Whether served as a comforting dinner or a holiday side dish, it is sure to be a hit with family and friends. The creamy texture of the cottage cheese, the sweetness of the pumpkin, and the tartness of cranberries create a balanced and wholesome meal. Plus, it’s easy to make ahead of time and versatile enough for any occasion. Try this recipe, and enjoy the perfect blend of savory and sweet in every bite!

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Pumpkin and Cottage Cheese Casserole


  • Author: Olivia
  • Total Time: 1hr

Description

Pumpkin and Cottage Cheese Casserole is a wholesome and delicious dish that brings together the natural sweetness of pumpkin with the creamy texture of cottage cheese. This recipe, enhanced with the warmth of cinnamon, the tartness of dried cranberries, and the richness of cheese, creates a flavorful combination that can be enjoyed as a main course or a side dish. The dish is also high in protein and fiber, making it a nutritious option that can be served for breakfast, lunch, or dinner. Whether you are looking for a comforting autumn meal or something unique for a special occasion, this casserole is a perfect choice.


Ingredients

Units Scale
  • 1/2 medium pumpkin (about 400500 g), peeled and diced
  • 450 g cottage cheese
  • 1 egg
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 2 tablespoons sugar (adjust to taste)
  • 2 tablespoons semolina
  • 150 g sour cream
  • 100 g dried cranberries
  • 2 cloves of garlic, minced
  • 30 grams butter
  • 150 g cheese (cheddar, mozzarella, or any other of your choice), grated
  • Flour, for dusting the baking dish
  • Oil, for greasing the baking dish
  • Black pepper to taste

Instructions

Step 1: Prepare the Pumpkin

  1. Preheat the oven: Preheat your oven to 180°C (350°F).
  2. Cook the pumpkin: Peel and dice the pumpkin into small cubes. Steam or boil the pumpkin for about 15-20 minutes until tender, then drain and set aside.
  3. Mash the pumpkin: Once the pumpkin has cooled slightly, mash it into a smooth consistency using a fork or a potato masher. If you prefer a smoother texture, you can blend it.

Step 2: Prepare the Cottage Cheese Mixture

  1. Mix the ingredients: In a large bowl, combine the cottage cheese, egg, cinnamon, salt, sugar, and semolina. Mix well until smooth and well combined.
  2. Fold in the cranberries: Add the dried cranberries to the mixture, stirring them in evenly to distribute their tart flavor throughout the casserole.
  3. Add sour cream: Stir in the sour cream to add creaminess to the dish, which will also help balance the flavors.

Step 3: Prepare the Garlic Butter Mixture

  1. Sauté the garlic: In a small pan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic, as this could give the dish a bitter taste.
  2. Season: Add a pinch of salt and black pepper to the garlic mixture, stirring well. Remove from the heat and set aside.

Step 4: Assemble the Casserole

  1. Prepare the baking dish: Grease a baking dish with oil and lightly dust it with flour to prevent sticking.
  2. Layer the casserole: Pour the mashed pumpkin into the cottage cheese mixture, and stir until well combined. Spread this mixture evenly into the prepared baking dish.
  3. Drizzle the garlic butter: Drizzle the garlic butter mixture evenly over the top of the casserole. This will infuse the dish with a rich, savory flavor.
  4. Top with cheese: Sprinkle the grated cheese generously over the casserole, creating a rich, golden layer when baked.

Step 5: Bake

  1. Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and bubbling.
  2. Cool slightly: Remove the casserole from the oven and allow it to cool for a few minutes before serving.
  • Prep Time: 15mins
  • Cook Time: 45mins