Pumpkin and Orange Casserole
by Editorial Staff
If you are not very fond of healthy pumpkin, then my pumpkin casserole recipe is for you. Due to the use of orange, the taste of pumpkin in a tender casserole is absolutely not felt.
Cook: 1 hour 20 mins
Servings: 6
Ingredients
- Pumpkin (pulp) – 350 g
- Orange – 1 pc.
- Butter (room temperature) – 150 g + oil for greasing parchment
- Eggs – 2 pcs.
- Semolina – 200 g
- Sugar – 100 g
- Salt – a pinch
- Soda – 0.5 teaspoon.
- Vinegar – for extinguishing soda
- Powdered sugar – for decoration
For the pumpkin casserole, choose a sweet-fleshed, bright orange pumpkin. If you purchased a whole pumpkin, then cut it in half, clean out the seeds, cut off the necessary part for a casserole, and wrap the rest of the pumpkin with cling film, and place it in the refrigerator. But be aware that sliced pumpkin does not last long, only about a week
Directions
- Peel and seed the pumpkin, wash and cut into medium-sized pieces.
- Place the pumpkin in a saucepan, cover with water and cook until cooked through, for 15-20 minutes.
- Drain off all the water in which the pumpkin was boiled, and mash the pumpkin pulp until smooth.
- Transfer the pumpkin puree to a kneading bowl. Wash and dry the orange.
- Finely grate the orange zest and add to the pumpkin puree. (If you are a fan of oranges and love their aroma and taste in a dish, you can squeeze some orange juice into the dough.)
- Remove the butter from the refrigerator before cooking the casserole to warm to room temperature. Cut the softened butter into several pieces to make it easier to knead the dough, and add to the pumpkin puree with zest. Add semolina and salt.
- Break the eggs into a bowl for beating with a mixer, add sugar (you can use powdered sugar to speed up cooking).
- Beat the eggs and sugar with a mixer on high speed until the mass is doubled.
- Then add the beaten eggs to all other foods. Add vinegar slaked baking soda. Use a spoon to mix all ingredients gently.
- Line a baking dish with parchment greased with butter, pour the pumpkin dough into it. (I used a 23 cm mold.)
- Preheat the oven to 200 degrees in advance. Place the pumpkin casserole in the oven for 25-30 minutes. Attention! Never place dough in an oven that is not fully preheated, otherwise, the baked goods may not rise. Remove the prepared pumpkin casserole from the oven and let cool without removing it from the mold. (If you take a hot casserole out of the mold, it may break.) Then place the casserole on a platter.
- Decorate the pumpkin casserole with powdered sugar and serve. Garnish the casserole with orange wedges, other fruits, chocolate chips, or coconut flakes.
Bon Appetit!
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