Cottage Cheese Casserole with Pumpkin, Raisins and Cinnamon

An original dish of pumpkin and cottage cheese – “marble” cottage cheese casserole with pumpkin, raisins, and cinnamon. The white and orange layers of the casserole go well with each other: the white ones are a little denser, and the orange ones look like a juicy, moist mousse. Such a bright and delicious dessert with a sunny color is a great addition to your morning cup of tea or coffee!

Cook: 1 hour 20 minutes

Servings: 6

Ingredients

• Pumpkin – 300 g
• Cottage cheese – 500 g
• Eggs – 2 pcs.
• Sour cream – 1.5 tbsp
• Starch (potato or corn) – 1 tbsp
• Sugar – 50 g
• Ground cinnamon – 0.5 teaspoon
• Raisins – 50 g
• Butter or vegetable oil (for lubricating the mold) – 1 tbsp
• Flour or semolina (for preparing the form) – 1 tbsp
• Powdered sugar (for serving) – 1-2 tbsp
• Fresh mint (for serving, optional) – 1 sprig

Directions

1. Prepare all ingredients. The sugar content can be adjusted, because if the pumpkin is very sweet, then no sugar can be added at all. You can use any cottage cheese, I have homemade, fatty.
2. Peel the pumpkin and cut it into large cubes.
3. Transfer the pumpkin to a saucepan and add approximately 50-70 ml (4-5 tablespoons) of water. Place the saucepan over medium heat and bring the water to a boil. Then reduce heat to low, cover, and cook the pumpkin for about 15-20 minutes, until tender.
4. Puree the boiled pumpkin with a hand blender and let cool. Turn on the oven to preheat to 180 degrees.
5. Combine eggs, cottage cheese, sour cream, starch, and sugar in a separate deep bowl.

   

6. Mix thoroughly by rubbing the curd lumps with a fork. If desired, for greater homogeneity, the mass can be pierced with a hand blender.
7. Add half of the curd mass to a saucepan with cooled pumpkin puree. Add the raisins to the remaining, white part of the curd dough and stir.
8. Grease a baking dish (I have a rectangular one) with butter or vegetable oil and sprinkle with flour or semolina. If you wish, you can not do this, but simply cover the form with parchment and grease with vegetable oil. Pour about a quarter of the white curd dough into a mold. Then, gently strip about a quarter of the orange pumpkin dough on one side with a strip.
9. Gently lay out the following pieces of white and orange dough in the form of stripes, alternating -put a strip of orange on a white strip of dough and vice versa. So pour until all the curd mass runs out.
10. Send the mold to the oven, preheated to 180 degrees, for about 1 hour.
11. Cool the finished cottage cheese casserole completely. Then remove from the mold, transfer to a dish and serve, sprinkled with powdered sugar if desired.
12. You can also garnish the pumpkin casserole with mint leaves if you wish.

    

Bon Appetit!