Cottage Cheese and Pumpkin Casserole with Poppy Seeds

Pumpkin curd casserole is a great combination of delicate pumpkin puree and cottage cheese. The addition of orange peel adds a refreshing citrus note. The dish is bright, tasty, and very beautiful in appearance.

Cook: 50 minutes

Servings: 8

Ingredients

• Pumpkin – 1.1 kg or pumpkin puree – 600 g
• Cottage cheese 9% fat – 500 g
• Eggs – 5 pcs.
• Sour cream 100 g + 20-30 g (if necessary)
• Sugar – 200 g
• Orange (zest) – 1 pc.
• Corn starch – 50 g
• Poppy – 25 g
• Butter – for greasing the mold

Directions

1. We prepare the necessary products. We turn on the oven and heat it up to 180 degrees.
2. Cooking pumpkin puree. To do this, peel the pumpkin, wash it, and cut it into small cubes.
3. Put the chopped pumpkin in a heat-resistant baking dish or on a baking sheet. We bake the pumpkin at a temperature of 180 degrees, until soft. My pumpkin was baked for 50 minutes. Let the finished pumpkin cool completely. Put the cooled pumpkin in a deep container.
4. Puree the pumpkin with an immersion blender until smooth. I made 600 g of puree from 1.1 kg of pumpkin.
5. Pour poppy seeds with 250 ml of water, bring to a boil and cook for 15 minutes over low heat. Then we filter and dry on a paper towel.
6. Cooking the curd component of the casserole. To do this, put 500 g of cottage cheese in a container, add 2 eggs, 100 g of sugar, 25 g of starch, and boiled poppy. With a blender, bring the mass to homogeneity. Remove the zest from the orange with a fine grater.

   

7. Cooking the pumpkin component of the casserole. To do this, send 500 g of pumpkin puree into the container (set aside 100 g of puree for pouring), add 2 eggs, 80 g of sugar, 25 g of starch, and orange zest.
8. With a blender, bring the mass to homogeneity. The curd and pumpkin components of the casserole should be of the same thickness. If some part is thicker, you can add a little sour cream.
9. We turn on the oven to heat up to 180 degrees. Cover the bottom of the round split form with baking paper. Lubricate the bottom and walls of the mold with butter. I have a mold with a diameter of 24 cm and a height of 6.5 cm.
10. We spread one tablespoon of the curd and pumpkin components in the center of the form alternately.
11. To make a beautiful casserole inside, draw lines from the edge of the dough to the center with a wooden skewer. We place the mold in a preheated oven for 50-60 minutes.

    

12. Preparing the sauce for the casserole. To do this, combine the remaining 100 g of pumpkin puree, 1 egg, 20 g of sugar, and sour cream. Bring the filling with a blender until smooth. Pour the finished casserole evenly with pouring and bake for another 7-10 minutes.
13. The pumpkin curd casserole is ready. Cool it down, carefully separate it from the edges with a knife, remove it from the mold. Delicious, beautiful casserole looks good on the table.
    I’d love to try a piece of this sunny pumpkin-curd casserole! Cut the casserole into portions and serve with tea.

    

Enjoy your meal!