Baked Pumpkin Casserole with Processed Cheese and Crispy Crust
Beta-carotene
Vitamin A
phosphorus (P)
copper (Cu)
cobalt (Co)
calcium (Ca)
Description
Tender inside and crispy outside pumpkin casserole with cheese, egg and seeds — a healthy dinner or hearty snack for one serving
- Peel and seed the pumpkin, cut into medium cubes (about 2 cm).
- Blanch the pumpkin in boiling water for 5–7 minutes, then drain and cool — this makes the casserole maximally tender.
- Grate the processed cheese on a coarse grater, set aside about a quarter for the crust.
- Mix the egg into the cooled pumpkin, add most of the cheese, salt, pepper and nutmeg. Stir thoroughly.
- Grease a baking dish with butter and spread the pumpkin-cheese mixture evenly.
- Blend the pumpkin seeds and the reserved cheese in a blender until a coarse crumb consistency, add thyme and oregano, mix.
- Sprinkle the casserole with the cheese-seed crumb.
- Place the dish in an oven preheated to 180 °C for 30 minutes — the casserole should set and get a golden crust.
- Let the casserole cool slightly (5–10 minutes) before serving so it holds its shape when sliced.
521
114 kcal / 100 g
kcal
26.7 g
5.8 g / 100 g
Protein
25.1 g
5.5 g / 100 g
Carbohydrates
37.1 g
8.1 g / 100 g
Fats
5.9 g
1.3 g / 100 g
Ash
3.0 g
0.7 g / 100 g
Fiber
78.6%
Water
27.5 g
6.0 g / 100 g
Sugars
1.1 g
0.2 g / 100 g
Starch
0.3 g
0.07 g / 100 g
Omega-3
4.39 g
0.96 g / 100 g
Omega-6
17.6 g
3.8 g / 100 g
SFA
