Pumpkin and Potato Casserole

A regular potato casserole will have a more interesting flavor and texture when paired with Spaghetti pumpkin. The pumpkin must be pre-cooked to easily separate the fibers for the casserole. You can bake it in the oven for this, but it will be much faster to put the pumpkin in the microwave. And so that it does not explode under the pressure of internal steam, do not forget to make deep punctures with a fork over the entire surface. Lay the pumpkin and potatoes in layers in a mold and pour over the whole creamy thyme, garlic, and parmesan sauce. A win-win flavor combination that will give your casserole an amazing taste!

Summary

Ingredients

• 1 large yellow squash (approx. 1.3 kg.)
• 2 tablespoon. heavy cream
• 4 tbsp (60 gr.) Butter
• 2 garlic cloves, chopped
• 1 teaspoon fresh thyme leaves, chopped
• 1 tablespoon. grated parmesan
• 700 gr. baking potatoes

Instructions

1. Preheat oven to 190 ° C. Sprays a 22 x 32 cm baking dish with cooking spray.
2. Chop the squash all over the surface with a fork and then microwave at 5-minute intervals, turning the squash until the outside is soft and squeezed out a little when pressed with your finger, about 15 minutes in total. Be careful when turning over and laying out the pumpkin as it will get very hot.
3. Meanwhile, in a large saucepan, combine the cream, butter, garlic, thyme, 0.5 tablespoon. parmesan cheese, 1.5 teaspoon. salt and 1/4 teaspoon. pepper. Peel the potatoes and then finely chop the mandolin on a grater, adding to the creamy mixture. Bring the mixture to a boil over medium-high heat, then remove the saucepan from the stove.
4. When the pumpkin is cool enough to work with, cut it in half, scrape out the seeds, then use a fork to separate the flesh into a medium bowl. Discard the seeds and peels.
5. Place half of the potatoes on the bottom of the prepared dish. Top with half the pumpkin pulp, then the remaining potatoes and the remaining pumpkin. Pour all the liquid from the potato mixture into a baking dish and press down on the vegetables to dip into the mixture. Sprinkle the remaining 0.5 tablespoon. parmesan.
6. Place the baking dish on a rimmed baking sheet and bake until golden brown so that the knife enters the potatoes easily, about 1 hour. Cool casserole for 15 minutes before serving.