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In addition to being delicious, pumpkin casserole has a number of health benefits. Although there are carbohydrates in pumpkin, the glycemic load is very low because of the fibre it also contains. Pumpkin also delivers Vitamin K, copper, vitamin C, iron and other important minerals and vitamins for the body.
How to make pumpkin casserole
This recipe from Low Carb Yum is a quick and easy way to make a delicious pumpkin casserole that serves six people.
In addition to a tasty dinner, the casserole can also be frozen and saved for a quick midweek dinner at a later date.
Since pumpkin is a squash, it can be frozen just like all other vegetables in the same family.
After it has cooled, store it in an airtight container before putting in the freezer, where it should last up to two months.
For this recipe, you will need:
- 1/4 teaspoon salt
- 3 cloves garlic
- 2 large eggs
- 119g double cream
- 425g pumpkin puree
- 6 tablespoons ricotta cheese
- 2 tablespoons Parmesan cheese
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
Start by combining salt, garlic, eggs and cream with a whisk.
Whisk in the pumpkin puree and spread mixture into a casserole dish.
Spoon ricotta cheese over the pumpkin mixture then sprinkle with Parmesan cheese, rosemary, sage and thyme.
Bake at 180C for 25-30 minutes. Sprinkle on the additional Parmesan and salt for each serving if you want.
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Pumpkin sausage casserole
For this recipe you will need:
- 1 tablespoon olive oil
- 4 shallots, peeled and chopped
- 8 sausages, sliced lengthways
- 1 can of cannellini beans
- 200ml vegetable stock
- 200g cubed pumpkin
- 3 garlic cloves, crushed
- A pinch of sea salt
- 1 bunch of chard, chopped
- 2 rosemary sprigs, leaves finely chopped
- 2 small carrots, peeled and chopped
- 1 teaspoon paprika
- 1 tablespoon oregano
- 2 tablespoons balsamic vinegar
- 2 bay leaves
- 6 sage leaves, finely chopped
Start by heating the oil in a large pan and then add the shallots, carrots, pumpkin and garlic and heat gently for three minutes.
Add the sausages and cook for another 4-5 minutes, turning the sausages so all sides are browned.
Add the rest of the ingredients, apart from the beans, and stir and simmer for 15 minutes.
Remove the bay leaves and stir in the beans.
Serve on top of creamy mashed potatoes with extra sage chopped on top.
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