Pumpkin and Spinach Casserole with Horseradish
by Editorial Staff
The pumpkin is good because it is wonderfully stored until spring and is indispensable for replenishing the body with various usefulness in winter. There are many pumpkin recipes. Here is one of them.
Servings: 4
Ingredients
- Fresh spinach leaves – 2 pieces
- Nut pumpkin (small pear-shaped pumpkin with sweet orange pulp), peeled and thinly sliced – 1 pcs.
- Garlic, finely chopped – 2 cloves
- Fat cream – 1 ½ cups
- Horseradish (creamy) – 3-4 teaspoon.
- Salt pepper
Directions
- Preheat oven to 200 degrees. Rinse the spinach leaves and with a little water (the water that remains on the leaves may be enough) cook in a saucepan over low heat, stirring occasionally, for a few minutes. Squeeze out excess liquid from the softened leaves.
- Put the pumpkin and garlic in a saucepan, cover with cream and simmer over low heat for 10 minutes. Remove the pumpkin slices with a slotted spoon. Place the pumpkin and spinach in a heat-resistant baking dish.
- Add the horseradish to the cream in the saucepan where the pumpkin was stewed. Stir and pour over the pumpkin and spinach mixture. Season with salt and pepper to taste. Cover with foil and bake for 20 minutes.
Enjoy your meal!
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