Leek and Pumpkin Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 Hokkaido pumpkin (se)
- 2 medium onion (s)
- 2 leeks
- 2 tablespoon, leveled vegetable stock, soluble or 500 ml vegetable stock
- 100 g bacon, cut into strips
- 100 g cooked ham
- 100 g cheese, rated
- 1 teaspoon thyme (maybe a little more to taste)
- salt
- Pepper or chilli flakes
Print Recipe
Pin Recipe Instructions
- Halve the pumpkin, remove the seeds and fibers, cut out the flower base and stem. Cut the pumpkin into small pieces (approx. 1.5 x 1.5 cm), peel the onions, cut in half and cut into rings, clean the leek and cut into rings.
- Cut the bacon into narrow strips, fry them in a large saucepan, add the pumpkin, onions and leek and let them stew without turning any color. Approx. 500 ml of dissolved vegetable stock, which can be made up to 750 ml if necessary, or pour in vegetable stock. Season to taste with ground pepper or the chilli flakes and thyme and cook for about 20 minutes until the pumpkin is almost soft.
- Then use a slotted spoon to pour half of the vegetables into a baking dish and top with half of the grated cheese and the cooked ham. The finish is made with the second half of the vegetables and the rest of the grated cheese.
- Since the pumpkin soaks up a lot of flavor, you can season it more boldly! Before transferring to the baking dish, season to taste and add seasoning if necessary.
- Then bake in an oven preheated to 180 ° C until the cheese is golden brown.
- Vegetarians simply leave out the meat. The casserole can be eaten both as a main course and as a side dish, e.g. with pan-fried foods.
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