Ingredients

For the Pumpkin Base:

• Pumpkin: 1/2 medium pumpkin (about 400-500 g), peeled and diced
• Cottage Cheese: 450 g
• Egg: 1 large
• Ground Cinnamon: 1 teaspoon
• Salt: To taste
• Sugar: 2 tablespoons (adjust to taste)
• Semolina: 2 tablespoons
• Sour Cream: 150 g
• Dried Cranberries: 100 g (optional, for added sweetness)

For the Garlic Mixture:

• Garlic: 2 cloves, minced
• Butter: 30 g
• Salt: To taste
• Black Pepper: To taste

For the Topping:

• Cheese: 150 g (such as cheddar or mozzarella), grated
• Flour: For dusting the baking dish
• Oil: For greasing the baking dish

Prep Time, Cooking Time, and Total Time

• Prep Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour

Servings

This recipe serves 4–6 people, depending on portion sizes.

Step-by-Step Instructions

Step 1: Prepare the Pumpkin Base

1. Cook the Pumpkin:
   Place the diced pumpkin in a pot of boiling salted water. Cook for about 10 minutes or until the pumpkin is tender but not mushy. Drain well and allow to cool slightly.
2. Mash the Pumpkin:
   Using a fork or potato masher, mash the cooked pumpkin until smooth. A few small chunks are fine for texture.
3. Mix with Cottage Cheese:
   In a large mixing bowl, combine the mashed pumpkin with the cottage cheese. Mix until evenly distributed.
4. Incorporate the Egg and Spices:
   Add the egg, cinnamon, salt, and sugar to the mixture. Stir until the ingredients are fully blended.
5. Add Binding Ingredients:
   Mix in the semolina and sour cream. If you’re using dried cranberries, fold them into the mixture as well.

Step 2: Prepare the Garlic Mixture

1. Melt the Butter:
   In a small saucepan, melt the butter over medium heat.
2. Cook the Garlic:
   Add the minced garlic to the butter and sauté until fragrant (about 1–2 minutes).
3. Season:
   Stir in salt and black pepper to taste. Remove from heat and set aside.

Step 3: Assemble the Casserole

1. Prepare the Baking Dish:
   Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish with oil and dust it lightly with flour to prevent sticking.
2. Layer the Pumpkin Mixture:
   Pour the pumpkin and cottage cheese mixture into the prepared baking dish, spreading it out evenly.
3. Drizzle the Garlic Mixture:
   Evenly drizzle the garlic butter over the surface of the pumpkin base.
4. Add the Cheese Topping:
   Sprinkle the grated cheese generously over the top of the casserole.

Step 4: Bake the Casserole

1. Bake:
   Place the dish in the preheated oven and bake for 35–40 minutes or until the cheese is golden brown and bubbling.
2. Cool Slightly:
   Allow the casserole to cool for about 5 minutes before serving.

Nutritional Information (Per Serving)

• Calories: 290 kcal
• Protein: 12 g
• Fat: 15 g
• Carbohydrates: 28 g
• Fiber: 4 g
• Sodium: 410 mg

Why This Recipe is Timeless

The enduring appeal of this casserole lies in its simplicity, versatility, and the way it bridges the gap between sweet and savory. Pumpkin, a staple in many cultures, pairs beautifully with the creamy richness of cottage cheese and the aromatic depth of garlic and cinnamon. The melted cheese topping is a universally beloved element that takes this dish from comforting to irresistible.

This recipe adapts effortlessly to different dietary needs and preferences. Add extra vegetables for more nutrition, or swap the cheese and sour cream for plant-based alternatives to make it vegan. With its hearty, satisfying nature, this casserole transcends seasons and culinary traditions, making it a dish you’ll return to time and again.

FAQs

1. Can I use a different type of squash instead of pumpkin?
Yes, butternut squash or acorn squash are excellent substitutes. They have a similar sweetness and creamy texture when cooked.

2. Can I make this casserole ahead of time?
Absolutely. Prepare the pumpkin base and assemble the casserole, but hold off on the cheese topping. Cover and refrigerate for up to 24 hours. Add the cheese and bake just before serving.

3. Is it possible to make this dish gluten-free?
Yes, replace the semolina with gluten-free breadcrumbs or almond flour. Also, ensure your baking dish is dusted with a gluten-free flour substitute.

4. Can I freeze leftovers?
Yes, allow the casserole to cool completely before transferring it to an airtight container. Freeze for up to 3 months. Reheat in the oven for the best texture.

Tips for Perfect Results

• Choose the Right Pumpkin: Use a sweet, firm pumpkin variety for the best flavor and texture.
• Avoid Watery Mixtures: Be sure to drain the cooked pumpkin thoroughly before mashing to prevent a soggy casserole.
• Adjust Sweetness and Seasoning: Taste the mixture before baking and adjust sugar, salt, and spices to suit your preference.
• Cheese Variety: Experiment with different types of cheese like Gouda, Parmesan, or Gruyère for unique flavor profiles.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 180°C (350°F) for about 10 minutes or until warmed through.
• Freezing: Portion the casserole into individual servings, wrap tightly, and freeze. Thaw overnight in the fridge before reheating.

Conclusion

This Savory Pumpkin and Cottage Cheese Casserole with Cheesy Garlic Topping is more than just a dish; it’s a celebration of comfort, flavor, and versatility. Each bite offers a delightful contrast of creamy, savory pumpkin base with the bold richness of melted cheese and garlic butter. It’s perfect for family dinners, potlucks, or as a dish to impress guests with its unique combination of ingredients.

The timeless nature of this casserole comes from its ability to evolve. Whether you’re using fresh autumn pumpkins or experimenting with seasonal squashes, this recipe remains adaptable and endlessly satisfying. So gather your ingredients and savor the magic of this wholesome creation—it’s bound to become a favorite in your kitchen. Happy cooking!