Pumpkin Casserole is a reinterpretation of a classic casserole. A recipe dedicated to lovers of this tasty and versatile vegetable, ideal as a main course or a main dish for a Sunday family lunch or an informal dinner with guests.
In our version, the pumpkin, peeled, diced, and simmered in a pan with a ladle of water, is first mashed with the prongs of a fork, then drained thoroughly in a fine-mesh sieve and finally passed through a potato masher. Once you've obtained a dry, compact purée, all you need to do is combine it in a bowl with the egg, diced scamorza, grated Parmesan, and strips of speck. Pour the mixture into a 20 cm baking pan, well buttered and sprinkled with breadcrumbs.
Cover the surface with flakes of butter and more breadcrumbs and then put in the oven at 350°F/180°C for less than an hour.
Ingredients
How to Make Cheesy Pumpkin Casserole
Peel the pumpkin, remove the seeds and internal filaments and cut it into cubes.
Peel the pumpkin, remove the seeds and internal filaments and cut it into cubes.
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Pour the diced pumpkin into a pan with a spoonful of water and let it cook for about 10 minutes, or until it is soft; then remove from the heat and mash it with the prongs of a fork.
Pour the diced pumpkin into a pan with a spoonful of water and let it cook for about 10 minutes, or until it is soft; then remove from the heat and mash it with the prongs of a fork.
Collect the pumpkin puree in a colander and let it drain well for half an hour.
Collect the pumpkin puree in a colander and let it drain well for half an hour.
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Meanwhile, cut the speck into strips.
Meanwhile, cut the speck into strips.
Dice the scamorza.
Dice the scamorza.
Once drained, pass the pumpkin through a potato masher and collect the puree in a bowl.
Once drained, pass the pumpkin through a potato masher and collect the puree in a bowl.
Add the egg, scamorza, speck and grated parmesan.
Add the egg, scamorza, speck and grated parmesan.
Season with salt and pepper and mix the ingredients well.
Season with salt and pepper and mix the ingredients well.
Pour the pumpkin mixture into a 20cm diameter springform pan, well buttered and sprinkled with breadcrumbs, and level the surface with the back of a spoon; then complete the gateau with a few flakes of butter and a sprinkling of breadcrumbs and place in a preheated oven at 350°F/180°C for about 40 minutes.
Pour the pumpkin mixture into a 20cm diameter springform pan, well buttered and sprinkled with breadcrumbs, and level the surface with the back of a spoon; then complete the gateau with a few flakes of butter and a sprinkling of breadcrumbs and place in a preheated oven at 350°F/180°C for about 40 minutes.
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Once the time has passed, take the casserole out of the oven and let it cool.
Once the time has passed, take the casserole out of the oven and let it cool.
Unmold the pumpkin casserole onto a serving plate, bring to the table and serve. Enjoy!
Unmold the pumpkin casserole onto a serving plate, bring to the table and serve. Enjoy!
FAQs
What is The Best Pumpkin to Use for This Casserole?
The important thing is to use a pumpkin with firm flesh and not too much water: we opted for the Delica, but other varieties, such as the Butternut will also work well. Alternatively, before proceeding as per our instructions, you can dry the pumpkin in the oven: this will eliminate any residual water and the final result will be impeccable.
What Else Can I Add to This Casserole?
If you like, for an even creamier result, you can add 500grams of boiled potatoes and then puree the pumpkin in the same amount. Alternatively, you can opt for your favorite filling using ingredients you have at home: ham, Emmental, diced salami, pancetta, smoked provola.
Can I Make This Casserole Vegetarian Friendly?
If you're hosting vegetarian guests, you can omit the speck, while for a more fragrant outcome, you can enrich the dish with a pinch of nutmeg, ground pepper, a little thyme leaves, or a few chopped rosemary sprigs.
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