Casserole with pumpkin and apple semolina. Pumpkin and apple casserole

Casseroles are tasty and healthy, except for one thing - the fried crust.
For children under two or three years old, as well as anyone who has problems with the digestive system, it is better to make steamed “casseroles.” If you don’t have a double boiler, a water bath will help you out, which you can always organize - at home, at a party, and at the dacha.

Ingredients:

grated pumpkin – 200 ml
grated carrots – 200 ml
milk – 100 ml
sugar – 1 tbsp. l.
semolina – 2 tbsp. l.
egg – 1 pc.

Carrot pumpkin casserole - recipe with photo:

Peel, rinse and grate a piece of nutmeg pumpkin on a fine grater. Also grate the peeled and washed carrots. There should be approximately 200 ml of carrot and pumpkin mass each (just poured into a measuring cup, not pressed).

Pour milk into a saucepan and bring it to a boil over low heat, stirring. Place the pumpkin and carrots in the pan, reduce the heat so that the vegetables are slightly simmered. When all the milk has evaporated (and been absorbed), remove the pan from the heat and cool the vegetable mixture.

Add sugar and egg, mix. You can add less sugar, and if you are cooking for a very small child, you can remove it from the dish altogether. Both carrots and pumpkin are sweet, so if your child is not accustomed to very sweet dishes, he will find it delicious without sugar.

Add semolina and mix the dough well so that there are no lumps.

Take a small deep plate and place half of the dough into it. Pour 1.5-2 cm of water into a small saucepan, place a plate of dough in it, cover the saucepan with a tight lid and place everything together on low heat.

The water in the pan should not boil violently so that splashes do not get inside the plate. Also, make sure that the water does not boil away, because the carrot-pumpkin casserole will very quickly become saturated with the smell of a burnt pan (tested from my own experience).

20-25 minutes after the water boils, the casserole is ready. You can sweeten it a little with powdered sugar.

Carrot-pumpkin casserole can become a real calling card of the festive and everyday table. At the same time, the delicacy is light, satisfying, healthy and low-calorie at the same time. Every housewife can prepare such a dish with the simplest set of ingredients.

Step-by-step recipe for pumpkin casserole with millet

Here's a recipe for a rustic casserole. It turns out to be a very interesting taste. This pie is very healthy for breakfast because it consists only of healthy natural products. At the same time, it is very tasty and filling - just what you need for your first breakfast.

Ingredients:

500 g pumpkin
500 ml milk
100 g millet
50 g butter
1 egg
1-2 tbsp sugar
A pinch of salt

Preparation:

1. Peel the pumpkin and cut it into small cubes measuring 2x2 cm. Place it in a saucepan, fill it with milk, add a pinch of salt and put it on medium heat.

2. Cook the pumpkin for 15 minutes, then mash it with a masher right in the pan.

It’s okay if you can’t knead everything without lumps

3. Then add the millet, washed under running water, to the pan and continue cooking, reducing the heat to low. The millet is cooked until tender for 20-25 minutes.

4. Pumpkin porridge with millet is ready. In principle, this is a ready-made dish that can be eaten just like that. But we have plans for a casserole, so we add sugar to the porridge, add a piece of butter and break an egg. And mix quickly so that the egg does not have time to curl.

5. Place the porridge in a greased baking dish and place it in the oven, preheated to 180 degrees for 35-40 minutes.

6. Done. Let the casserole cool slightly, after which it can be cut and served.

Bon appetit!

Main features

Carrot-pumpkin casserole has a lot of features and advantages compared to other dishes:

Set of products for cooking

Carrot-pumpkin casserole should retain vitamins and turn out very tasty, so a minimum of ingredients are used for preparation:

3 carrots.
300 grams of pumpkin.
2 eggs.
1 glass of milk.

In order for all the ingredients to acquire the correct taste, namely, the vegetables release their juice, you need to use a little salt. If you want to get a spicy casserole that will become a kind of dessert, then you also need to use cinnamon.

Cooking principle

The recipe for pumpkin-carrot casserole involves the use of the simplest cooking technologies:

Peel, wash and boil the carrots until fully cooked.
The pumpkin also needs to be boiled, after peeling and cutting the vegetable into small pieces.
Allow the pieces to cool completely.
Using a blender, puree the boiled vegetables until smooth.
Add eggs, milk, a pinch of salt and maybe a little sugar (1 tablespoon) to the container with the preparation.
Grease a baking dish with butter. Pour in the liquid substance and bake in the oven for 40 minutes.

It is advisable to serve the finished dish with an interesting sauce to make its base more juicy.

Recipe like in kindergarten

Carrot casserole like in kindergarten is easy to prepare at home. This dish is low-calorie, healthy and dietary. The finished dish is served warm or frozen, along with various sauces, berries and dried fruits.

To prepare the dish you should stock up on:

carrots – 600 g;
sugar – 100 g;
flour – 1.5 tbsp;
baking powder - a pinch;
butter – 120 g;
eggs - a couple of pieces;
cinnamon - to taste.

The carrots are peeled, boiled until tender and chopped using an immersion blender. The output should be about 400 ml of puree.

Next, the carrot mixture is placed in a deep container, mixed with sugar, flour, baking powder, butter, cinnamon and beaten eggs. After kneading, the workpiece is moved into a baking dish and sent to the oven for 45 minutes at 180 degrees. The readiness of the product is checked using a toothpick - if it comes out dry, then the cake is ready.

Baby casserole made from healthy ingredients

Pumpkin and carrot casserole for a child should not only be healthy, but also quick. Naturally, the processing of the main ingredients itself will take a lot of time, but from already prepared products you can get an original treat for your child in a short time.

Carrot and pumpkin casserole can be a delicious dessert or light snack for your child. Basic products for the dish:

300 g boiled carrots.
200 g boiled pumpkin. If a dessert is being formed, the product can be caramelized.
A tablespoon of sugar for dessert.
Fine-grained cottage cheese.
Quail egg.
A tablespoon of semolina or oatmeal
Raisins, dried apricots, prunes - if a dessert, or chicken fillet, turkey - if an appetizer.

Semolina is often replaced with boiled rice. If you use oatmeal, you should first grind it in a blender and then boil it.

Making baby casserole

To make the dish tasty and your child will like it, you need to carefully grind all the ingredients. First, prepare the base from basic products:

Grind the boiled carrots using a blender. Do the same with the pumpkin. Mix the two resulting masses thoroughly.
You need to add a little salt to the cottage cheese for a snack or add sugar for dessert. Using a blender, grind the fermented milk product to the required consistency.
Raisins, dried apricots and prunes need to be washed and soaked in warm water for about ½ hour. Boil the poultry fillet and finely chop it, cutting the meat into small pieces or tearing it into fibers.
Mix cottage cheese with semolina, pour the mixture into the carrot-pumpkin mixture. Add an egg here.
Pour dried fruits or meat into the preparation. Knead the “dough” thoroughly so that all ingredients are distributed evenly.
Prepare a baking dish by greasing the bottom and sides with butter. Place the workpiece in a container.
Preheat the oven by turning it on to 180 degrees. Carrot-pumpkin casserole in the oven at this temperature is baked for approximately 30-40 minutes.

Instead of a large pan, you can use portioned muffin baskets. This option will be ideal for serving, as it will look more interesting for the baby. Additional decoration will make the dish more appetizing.

Delicious and nutritious casserole with semolina

Carrot-pumpkin casserole can be made higher in calories and give the dish new flavors if you use semolina. It is necessary to prepare the following products:

2-3 carrots.
A large piece of pumpkin.
30 g butter.
1/5 cup semolina.
1-2 eggs.
A pinch of salt.

Pumpkin-carrot casserole with semolina is prepared as follows:

Peel the carrots, wash well and grate. For chopping, use a fine or medium grater.
Peel the pumpkin and cut into small cubes. The approximate size of each element is 1x1 cm.
Pour 1/3 cup of water into a saucepan, add butter to the already heated liquid. When the butter melts, pour the vegetables into the container. Simmer the vegetables until they become soft.
When the carrots and pumpkin are sufficiently cooked, you need to add semolina. Gradually pour the cereal into the saucepan. At the same time, constantly stir the mass.
When the semolina is almost cooked, you need to cool the mass and add an egg and a pinch of salt to it.
Place the mixture in a baking dish and leave in the oven for 20 minutes at 180 degrees.

Baby casserole with carrots in the oven

Carrot-pumpkin casserole is an excellent option for feeding children over 1 year old. An excellent alternative to store-bought purees.

Considering the child-oriented nature of the recipe, the amount of ingredients is designed for 1 little person.

Ingredients:

Grated pumpkin – 100 g
Grated carrots – 100 g
Milk – 50-70 ml
Sugar – 1 tbsp
Semolina – 2 tbsp
Egg – 1 pc.

Preparation:

1. Place grated carrots and pumpkin in a saucepan and pour milk. There should be just enough milk to cover the vegetables. Cook over low heat until the milk has completely boiled away.

2. Transfer the finished pulp into a deep plate, add the egg, sugar and semolina there and mix thoroughly until it has a homogeneous consistency without lumps.

3. Transfer the mass into a small baking dish, or just a deep bowl, and place it in the oven, preheated to 180 degrees for literally 20 minutes.

Ready. Bon appetit to your baby!

Pumpkin casserole with semolina

Ingredients

500 g pumpkin pulp;
300 ml milk;
3 eggs;
100–150 g sugar;
a pinch of salt;
70 g semolina;
a little vegetable oil;
powdered sugar - optional.

Preparation

Cut the pumpkin into small pieces, place in a saucepan and add milk. Cook for 20–30 minutes until the vegetable is soft.

Separate the yolks from the whites. Whisk the yolks and sugar. Add salt to the whites and use a mixer to turn them into a fluffy foam.

Puree the pumpkin in a blender. Add semolina and yolks with sugar and mix thoroughly. When the mixture has cooled slightly, add the whipped whites and mix gently.

Grease a baking dish with oil and spread the pumpkin mixture over it. Place in an oven preheated to 180°C for about 30 minutes. The finished casserole should be covered with a golden crust.

Cool the dish completely for several hours. Before serving, you can sprinkle the casserole with powdered sugar.

Curd and carrot casserole

The combination of tender cottage cheese and juicy bright carrots is ideal in terms of taste, structure and beneficial properties. This dish is perfect for breakfast with tea or coffee. For children, the pie can be served with a milkshake or cocoa.

The dish is prepared from:

homemade cottage cheese – 0.4 kg;
carrots – 2 pcs.;
chicken eggs – 2-3 pcs.;
sugar – 0.5 cups;
sour cream – 3.5 tbsp;
baking soda – 0.5 tsp;
semolina - 4.5 tbsp;
poppy seed – 1 tsp;
raisins or prunes - to taste.

In a deep container, mix thoroughly and then beat homemade cottage cheese, whites and yolks, and sugar. Soda slaked with sour cream is also introduced there.

The carrots are peeled and grated on a fine grater. Together with poppy seeds, semolina and raisins, carrots are added to the dough. Everything is thoroughly kneaded and placed in a baking dish (you can use a silicone one in the shape of a heart or animals). Bake at 190 degrees for 40-50 minutes. The finished pie can be decorated with cheese cream, powdered sugar, and berries.

Cottage cheese and carrot casserole can be prepared according to a different recipe, with the addition of seasonal berries. They will make baked goods more juicy, tender and pleasant to the taste. In this case, the berries are introduced into the dough at the very end, after beating the eggs into a foam and combining them with other products. In winter, it’s good to add cranberries to carrot casserole, which will help strengthen the immune system and speed up the recovery of ARVI. When adding sour berries, the amount of sugar must be increased.

2. Layered pumpkin casserole with cottage cheese and semolina

Ingredients

500 g pumpkin pulp;
2 eggs;
100–150 g sugar;
vanillin - to taste;
4 tablespoons of semolina;
300 g cottage cheese;
a little butter.

Preparation

Cut the pumpkin into small pieces, place in a mold and bake at 200°C for 20–30 minutes until soft. Cool and puree with a blender or masher.

Add 1 egg, 50–75 g of sugar, vanillin and 2 tablespoons of semolina to the pumpkin and mix thoroughly.

Grind or beat with a blender the cottage cheese, egg, vanillin and the remaining sugar and semolina.

Grease a baking dish with oil. Place pumpkin puree and cottage cheese into the pan in layers, carefully leveling them with a spatula. Bake at 180°C for 45–50 minutes.

Cool the casserole before slicing.

Cottage cheese and pumpkin dessert with poppy seeds in the oven

But this casserole is offered in many coffee shops as a healthy and tasty dessert. Be sure to try cooking it. It’s not difficult at all, despite the fact that looking at it you get the impression that it was prepared by a professional chef.

Ingredients:

For the pumpkin part:

Pumpkin puree – 500 g
2 eggs
2 tbsp. spoons of starch
Sugar - 75 g

For the curd part:

Cottage cheese 500 g
50 g poppy seeds
2 eggs
2 tbsp. spoons of starch
100 g sugar

For filling:

150 g pumpkin puree
1 egg
100 g sour cream
Sugar - 2 tbsp

To prepare the required amount of pumpkin puree, you need to take about 800 g of peeled raw pumpkin

Preparation:

1. Pour boiling water over the poppy seed and let it brew for 20 minutes.

2. Peel the pumpkin and remove seeds, cut it into pieces and bake in the oven at 200 degrees.

The thinner the cubes are cut, the faster the pumpkin bakes. On average, this takes 30-40 minutes. Pierce the pumpkin with a fork and if it is soft throughout, it is ready.

3. Add eggs to the cottage cheese and grind it with a blender until creamy. Then add sugar and starch and beat well again.

4. Drain the water from the poppy seed (using a strainer), put it in the cottage cheese and mix again. Now the curd mass is ready.

5. Beat the pumpkin, ready by this time, in a blender, adding eggs, sugar and starch.

6. Now take a baking dish, line it with parchment paper, and grease the edges with vegetable oil.

Place the curd and pumpkin mixture into it. To get a beautiful cross-section of the pie, you can spend a little time and spoon them out one by one: 1 spoon of pumpkin, 1 spoon of cottage cheese, and so on.

The result is a casserole in which the layers separate like circles on water. Very impressive.

7. Place the mold in the oven, preheated to 180 degrees for 1 hour.

8. While the casserole is cooking, make the filling. To do this, combine all the ingredients for the filling in one plate and mix them thoroughly.

9. And when the pie is ready, pour it in and distribute the filling evenly over it. Then return the pan to the oven for another 15 minutes.

Now it's ready. Bon appetit!

Pumpkin casserole with rice and dried fruits

Ingredients

200 g white rice;
500 ml milk;
150–200 g of any dried fruits;
50 g butter + a little for greasing;
2 tablespoons sugar;
4 eggs;
3 tablespoons sour cream;
500 g pumpkin pulp;
1 tablespoon flour;
honey - optional.

Preparation

Pour milk over rice and cook, stirring, until half cooked. Meanwhile, soak the dried fruits in boiling water.

Using a mixer, turn the softened butter and sugar into a homogeneous mass. Add one egg at a time and immediately beat with a mixer. Add sour cream and stir.

Place the cooled rice into the egg mixture and combine thoroughly. Add coarsely grated pumpkin and dried fruits and mix well.

Grease a baking dish with butter and sprinkle with flour. Distribute the pumpkin mixture into the mold and place in an oven preheated to 200°C for about an hour.

Before slicing, cool the casserole and drizzle with honey if desired.

Pumpkin casserole

Pumpkin casserole with apples is recommended for children, dietary and medical nutrition, and is allowed in the diet for pancreatitis.

It is not so often that you can find pumpkin dishes on our table. In vain. Pumpkin dishes are not only healthy, but also tasty.

Pumpkin goes well with various foods, which allows you to change the taste of the dish depending on individual preferences.

For example, pumpkin casserole can be prepared with cottage cheese or meat, with cereals or vegetables, with fruits or dried fruits. Pumpkin casserole is prepared in a regular oven, or can be prepared in a slow cooker.

The recipes published below meet the dietary requirements for pancreatitis.

Recipe 1. Pumpkin casserole with apples in the oven

How to cook pumpkin casserole with apples in the oven?

The ratio of apples and pumpkin can be anything, depending on your taste preferences. Below is a recipe that is used in therapeutic nutrition for pancreatitis. The calories and nutritional values below are for this recipe.

I cook pumpkin and apple casserole with a different ratio of ingredients.

Ingredients for my casserole: pumpkin - 250 g, apples and eggs - 1 piece each, milk and sugar - 0.5 cups each, semolina - 1/4 cup, butter - 1 tsp, spices if desired - cinnamon, vanillin or nutmeg.

Ingredients:

Pumpkin – 540 g
Apples – 130 g (1 piece)
Eggs – 43 g (1 piece)
Milk 3.2% - 215 g (1 tbsp)
Granulated sugar - 21.5 g (1 tbsp "heaped")
Semolina - 32 g (1 tbsp + 1 tsp)
Butter - 21.5 g (1 tbsp)
Sour cream 20% - 11 g (1 tsp)

Cooking technology:

The oven must be turned on in advance and heated well to the desired temperature - up to 180°C. Grate pumpkin and apples, peeled and seeded, or chop in a blender

Let's mix it up by adding butter and milk. Simmer for 10 minutes.

Add semolina in a thin stream. Stir constantly, avoiding the formation of lumps. Bring to a boil, cover with a lid, turn off the heat. Beat the eggs with sugar and combine with the apple-pumpkin mass that has cooled to 40-50 degrees. Mix. Place the apple-pumpkin mass in a greased baking dish, spread sour cream on top and bake in the oven at 180 degrees for 30 minutes. Serve with sour cream or sauce (milk or sour cream).

Bon appetit!

It is especially pleasant to eat pumpkin casserole with apples with vitamin tea - a drink made from rose hips or oregano.

Calorie content of 100 grams of pumpkin casserole with apples - 122.01 kcal

Nutritional value and chemical composition of the dish per 100 g of product:

proteins - 3.29 g
fats - 5.92 g
carbohydrates - 5.17 g
B1 - 0.025 mg
B2 - 0.06 mg
C - 0 mg
Ca - 355.34 mg
Fe - 2.134 mg

Recipe 2. Pumpkin casserole

in a slow cooker

For pumpkin casserole with apples in a slow cooker, I take a pumpkin weighing 250 grams, no more. From my experience, if you take, for example, 500 grams of pumpkin and increase the amount of all ingredients proportionally, you will get a large volume of baked mass and the casserole will not bake.

Ingredients:

Pumpkin – 250 g
Apples - 1 pc.
Eggs - 1 piece
Milk 3.2% - 0.5 tbsp
Granulated sugar - 0.5 tbsp.
Semolina - 1/4 tbsp.
Butter - 1 tsp
Sour cream 20% - 1 tsp
cinnamon, vanillin or nutmeg - optional.

Cooking technology:

Pour a glass of milk into the multicooker pan.
Grate pumpkin and apples, peeled and seeded, on a coarse grater or chop in a blender. Place in a multicooker pan.
Setting up the multicooker mode:
Time 20 minutes
Simmer the pumpkin-apple mixture, stirring occasionally.
Pour the semolina into the multicooker pan in a thin stream, stirring constantly and avoiding the formation of lumps.
Turn off the multicooker (20 minutes have passed by this point). The pumpkin-apple mixture cools, and the semolina swells.
Beat the eggs into a fluffy foam using a blender, adding sugar to them.
Place the pumpkin-apple mass, cooled to a temperature below 40-50 degrees, in a bowl with beaten eggs. Mix. Now you can add additional ingredients to your taste: raisins, vanillin, cinnamon or nutmeg.
Wash the multicooker pan for further baking of pumpkin and apple casserole.
Grease the inner surface of the multicooker pan with oil. (I use butter and wipe the surface with a whole piece.)
Place semi-finished pumpkin casserole with apples in a multicooker pan
Setting up the multicooker mode:

Baking mode
Time 65 minutes (add another + 20 minutes to thicken the casserole)

Pumpkin casserole in a slow cooker is ready!

Lubricate with sour cream, milk sauce or cream.

Bon appetit!

Note. To make it convenient to put pumpkin casserole out of the multicooker, I use a steamer container. I close the pan with the casserole, turn it over and the casserole remains beautiful, neat, and does not break.

pumpkin and apple casserole recipe

Source: https://pancr.ru/dieticheskoe-pitanie/zapekanka-iz-tykvy.html

4. Pumpkin casserole with apples and semolina

Ingredients

300 g pumpkin pulp;
2 apples;
2 eggs;
50–100 g sugar;
25 g butter;
6 tablespoons of semolina;
a little vegetable oil.

Preparation

Cut the pumpkin into small pieces, place in a saucepan and cover with water. Cook for 20–30 minutes until soft. Drain the water and puree the vegetable with a masher or blender.

Peel the apples, grate them on a coarse grater and combine with the pumpkin. Add eggs, sugar and melted butter and mix thoroughly. Add the semolina, mix again and leave for 20 minutes for the cereal to swell.

Cover the pan with parchment and grease it with vegetable oil. Place the pumpkin mixture there, smooth it out and bake at 180°C for about 40 minutes.

Delicious treat with apples

Many children love grated apples with carrots and sugar from an early age. What if you add cottage cheese to them and bake them too? This is probably what the person who came up with this wonderful recipe thought, in which simple products were combined into one whole, and the result was a wonderful pastry.

To prepare the dish you should stock up on:

cottage cheese – 200 g;
granulated sugar - 3 tsp;
sour cream - 1 tbsp;
eggs - a couple of pieces;
carrots - 2-3 root vegetables;
apple – 1-2 pcs. (depending on the size of the vegetable);
vanilla, cinnamon.

First, the peeled orange root vegetable is boiled in water until tender. Separately, in a bowl, grind the cottage cheese, mix it with grated apple and carrots (both vegetables are chopped on a fine grater). Eggs, sour cream, and granulated sugar are added to the resulting mixture. All products are kneaded and placed in a mold, greased with oil and crushed with semolina.

Carrot-apple casserole is baked in the oven for 35 minutes at 190 degrees. The finished product should be cooled slightly and only then removed from the mold. Before serving, you can top with condensed milk or sour cream sauce. Children may enjoy the pie served with chocolate or fruit syrup.

Pumpkin casserole with prunes and raisins

Ingredients

50 g prunes;
50 g raisins;
600 g pumpkin pulp;
a little butter;
1 egg;
300 ml low-fat cream;
2 teaspoons sugar;
a pinch of salt.

Preparation

Pour boiling water over prunes and raisins. Cut the pumpkin into medium thin slices. Place the pumpkin in a saucepan, cover completely with water and cook for 7-10 minutes until half cooked. Place in a colander to drain the liquid.

Pumpkin casserole with apples - delicious and simple recipes for the whole family

Speaking of delicious vegetable dishes, it is worth especially noting such a dish as pumpkin casserole with apples, which is prepared extremely quickly and simply. This vegetable crop can be combined with many ingredients; cottage cheese, apples, oranges are suitable for the sweet version, and mushrooms, cheese, and potatoes for the salty version.

How to make pumpkin and apple casserole?

In order to prepare a dish such as pumpkin casserole with apples, you need to follow a simple sequence of actions, which are as follows:

First you need to peel the pumpkin, cut it into cubes and boil until tender, chop it.
The second stage will be the processing of additional components (for example, apples, oranges, carrots, zucchini). They can be used raw or boiled.
Pumpkin casserole with apples is made using eggs, flour or ingredients that replace it, for example, it could be semolina, rice or cottage cheese.

Pumpkin and apple casserole with semolina

One of the most successful recipes is considered to be a casserole made from pumpkin, apples and semolina. This component perfectly replaces flour, and the dough acquires a special structure. Apples will help add a piquant taste to the dish, while the sweet and sour variety will add some sourness. The ingredients need to be mixed, and set aside for the semolina to swell; it will increase in volume.

Ingredients:

apples – 2 pcs.;
pumpkin – 100 g;
semolina – 2 tbsp. l.;
eggs – 2 pcs.;
milk – 1 glass;
sugar – 2 tbsp. l.

Preparation

Pour sugar into milk, add pumpkin and cook until tender.
Grate the apples and add to the pumpkin.
Heat the milk and add semolina, boil for a couple of minutes.
Beat the eggs into the semolina and move around.
Pour the mixture into the mold and bake for half an hour.

Cottage cheese casserole with pumpkin and apples

Pumpkin casserole with apples and cottage cheese is a dietary dish, so it will be an excellent option for breakfast. It is best to try the dessert when it is warm, because then you can enjoy the tenderness of cottage cheese, the sweetness of pumpkin and the slight sourness of apples. The alternating arrangement of layers gives the dish a certain zest.

Ingredients:

pumpkin pulp – 400 g;
apple – 2 pcs.;
cottage cheese – 300 g;
starch - 1 tbsp. l.;
sugar – 5 tbsp. l.;
semolina – 2 tbsp. l.;
egg – 2 pcs.;
vanillin;
cinnamon - to taste.

Preparation

Peel and chop the pumpkin, cook until tender.
Cut the apples into cubes.
Add eggs, sugar, vanillin and starch to the cottage cheese, mix everything.
Fry the apples. Sprinkle them with cinnamon.
Add semolina and 2 tbsp to the pumpkin. l. sugar, let it brew.
Layer the components into the molds.
The pumpkin and apple casserole will be ready in the oven in 30 minutes.

Pumpkin casserole with rice and apples

Sweet Rice Casserole with Pumpkin and Apples is very nutritious and makes a great breakfast for kids. The treat will be an excellent alternative to porridge, which is prepared from the same basic ingredients. Using this recipe, you can diversify your usual healthy menu and add variety to it in the form of a delicious dessert.

Ingredients:

pumpkin – 300 g;
rice – 100 g;
apple – 1 pc.;
raisins – 40 g;
egg – 3 pcs.;
sugar – 3 tbsp. l.;
sour cream – 1 tbsp. l.;
milk – 50 g.

Preparation

Boil the rice until half cooked and rinse it.
Cut the pumpkin into cubes and sprinkle sugar on top. Add equal amounts of milk and water and place in the oven for 10-15 minutes.
Cut the apples into cubes.
Combine pumpkin, rice, washed raisins and apples, eggs with sugar. Pour the mixture into the mold.
For greasing, beat 1 egg with sugar and sour cream.
Pumpkin casserole with rice and apples will be ready in the oven in 30 minutes.

Pumpkin, carrot and apple casserole

A recipe for casserole made from pumpkin and apples with the addition of carrots is very popular among housewives. This is due to the fact that such a dish can bring maximum benefit to the body. The dessert will have a rich orange color, which makes it not only tasty, but also very attractive in appearance.

Ingredients:

pumpkin – 300 g;
carrots – 300 g;
apple – 1 pc.;
egg – 2 pcs.;
flour – 4 tbsp. l.;
sugar – 2 tbsp. l.;
cinnamon - to taste.

Preparation

Peel the vegetables and grate them on a coarse grater, remove any juice that has accumulated.
Add sugar, eggs, flour and cinnamon, mix.
Pour the mixture into the mold.
Pumpkin casserole with carrots and apples will be ready in the oven in 40 minutes.

Pumpkin Apple and Banana Casserole

A pumpkin casserole with apples in the oven, which contains banana, comes out very tender. It is healthy and dietary, which cannot but please women who keep themselves in shape. One of the main ingredients in such a dish can be cereal flakes, which will make the meal satisfying. Bananas must be selected without any damage.

Ingredients:

bananas – 3 pcs.;
apples – 2-3 pcs.;
pumpkin – 300 g;
egg – 1 pc.;
sour cream – 100 g;
cinnamon - to taste.

Preparation

Cut apples and pumpkin into thin slices.
Place all the vegetables in the pan in layers.
Beat bananas, sour cream and egg, add cinnamon.
Pour the mixture over the layers of pumpkin and apples and place in the oven.
Pumpkin casserole with apples in the oven will be ready in 20 minutes.

Pumpkin, Zucchini and Apple Casserole

A very unusual and original recipe is pumpkin casserole with apples, which contains added zucchini. It will be an excellent alternative to main courses; it can fully replace lunch or dinner. You can achieve a dense consistency of the dish by including semolina in it.

Ingredients:

pumpkin – 70 g;
apples – 70 g;
zucchini – 60 g;
milk – 25 g;
semolina – 15 g;
sugar – 5 g;
sour cream – 5 g;
butter;
eggs – 1/4 pcs.;
salt.

Preparation

Chop vegetables and apples and simmer them in a frying pan for 20 minutes along with butter and salt. Then make puree.
Pour milk into the puree, boil the mixture and add semolina to it, cook for 15 minutes.
Cool the mixture to 60 degrees, add the eggs and sugar, and place in the mold.
Spread sour cream on top and bake until done.

Pumpkin casserole with apples in a slow cooker

You can significantly simplify the cooking process if you make a dish like pumpkin and apple casserole in a slow cooker. The advantage of this cooking method is that you do not need to constantly monitor the dessert, the main thing is to prepare the ingredients in time and place them in the bowl of the device, then the process will proceed automatically.

Ingredients:

pumpkin – 400 g;
sugar – 4 tbsp. l.;
semolina – 4 tbsp. l.;
egg – 1 pc.;
butter – 1 tbsp. l.;
salt - to taste;

Preparation

Boil the pumpkin by cutting it into pieces and adding water in a slow cooker for about 20 minutes. To do this, you can select the “Soup” program.
Make pumpkin puree, add the yolk and beat, then add sugar and semolina, mix well.
Melt the butter and add to the mixture.
Beat the egg white with salt and add to the mixture.
Pour the mixture into a bowl, set the “Baking” program and in 40 minutes a delicious casserole of pumpkin and apples will be ready.

After the first tasting, cottage cheese and carrot casserole will become one of the favorite dishes on the family menu. The excellent taste, dietary and nutritional characteristics of the dessert will satisfy the needs of young children and picky adults.	Cottage cheese casserole with semolina is the best dish for children and not only! Cottage cheese casserole with semolina is a delicacy known since childhood, which is embodied using various recipes. It can be baked with kefir, milk, sour cream, and dried fruits: bananas, apples, vegetables: carrots, pumpkins.
Curd casserole, like in kindergarten, using the best and most understandable recipes Curd casserole, like in kindergarten, is associated with simple and healthy food that caring parents prepare for their kids for afternoon snacks and breakfasts, supplementing the classic recipe with vegetables and fruits, which makes the dish even healthier.	Cottage cheese casserole with apples is a dietary and healthy food dish and an excellent way to use a valuable dairy product in cooking. The taste properties are always at their best, and you can diversify them using the recipe technique.

Source: https://womanadvice.ru/zapekanka-iz-tykvy-s-yablokami-vkusnye-i-prostye-recepty-blyuda-dlya-vsey-semi

Pumpkin casserole with rice and carrots

Ingredients

250 g white rice;
2 eggs;
3 tablespoons sugar;
vanillin - to taste;
½ teaspoon salt;
300 g pumpkin pulp;
250 g carrots;
70 g butter + a little for greasing;
150 ml heavy cream;
150 ml milk.

Preparation

Boil the rice until half cooked and cool. Beat eggs with sugar, vanilla and salt. Add pumpkin and carrots, grated on a coarse grater, rice, melted butter, cream and milk. Mix the mixture thoroughly.

Line the pan with parchment and grease with butter. Place the prepared mixture there and smooth it out. Bake for 35–40 minutes at 200°C. The dish can be served hot or cold.

Casserole with semolina and carrots

Semolina casserole is often prepared in families with small children or elderly people. This dish is especially useful for them, as it is easily absorbed by the body and has a large amount of useful substances.

To prepare the dish take:

boiled carrots – 550 g;
eggs - a couple of pieces;
semolina – 3.5 tbsp;
sugar – 90 g;
soda - half a teaspoon;
cinnamon – 0.5 tsp;
butter – 20 g;
flour - 1 tbsp.

Boil carrots until soft in clean water. In order for it to retain its juiciness and taste, it is better to cook the root vegetable in its “uniform”.

It is important to note that the recipe requires a little more than half a kilogram of boiled vegetable, so initially you need to take about 900 g of raw product.

After the root vegetable has boiled and cooled a little, you need to grate it on a fine grater. Separately, beat the yolks with whites and sugar until the mass becomes white and twice the original volume. Soda, cinnamon, carrots and semolina are added to this mixture. Everything is mixed until smooth.

The baking dish is greased with oil and sprinkled with flour. If you have small molds, you can bake a vegetable pie in them - this will be more interesting for little gourmets. The laid out mass is leveled in a baking tray and sent to the oven, preheated to 180 degrees. The product should be baked until a beautiful crust forms on the surface. Semolina casserole can be served with cream or ice cream.

Pumpkin casserole with cottage cheese and dried apricots without eggs

Ingredients

200 g pumpkin pulp;
100 g dried apricots;
600 g cottage cheese;
sugar - to taste;
1 teaspoon turmeric;
grated orange zest - to taste;
1 tablespoon cornstarch;
a little butter.

Preparation

Cut the pumpkin into small cubes, throw it into a saucepan and cover with water. Cook for 20–30 minutes until soft. Drain in a colander to drain excess liquid.

While the pumpkin is cooking, soak the dried apricots in boiling water. Then drain the water and cut the dried fruits into small cubes.

Place the curd, sugar, turmeric, orange zest and starch in a bowl and mix into a smooth paste with a mixer. Add pumpkin and dried apricots and stir.

Grease the mold with oil, place the curd mixture there and smooth it out. Cover with foil and bake for 20 minutes at 180°C. Then remove the foil and let the casserole brown. Cool before slicing.

8. Cottage cheese casserole with poppy seeds in pumpkin

Ingredients

1 small pumpkin;
sugar - to taste;
200 g cottage cheese;
2 eggs;
vanillin - to taste;
1 tablespoon of confectionery poppy seeds.

Preparation

Wash the pumpkin, cut off the top and remove the seeds. Place sugar inside and rub the pumpkin pulp with it. Mix cottage cheese, eggs, vanillin, sugar and poppy seeds.

Fill the pumpkin with the curd mixture and close with the cut off top. Place the dough in a mold and bake in an oven preheated to 180°C for an hour. Cool before slicing.

9. Pumpkin Casserole with Chicken and Cheese

Ingredients

700 g pumpkin pulp;
150 g hard cheese;
3 tablespoons sour cream;
500 g chicken fillet;
salt - to taste;
ground black pepper - to taste;
seasoning for chicken - to taste;
a little butter;
2-3 tablespoons breadcrumbs.

Preparation

Grate the pumpkin and cheese on a coarse grater, place in a bowl and combine with sour cream. Cut the chicken into medium pieces and season with salt and spices.

Grease a baking dish with oil and sprinkle it with breadcrumbs. Spread half of the pumpkin mixture over the bottom, top with the chicken and cover with the remaining pumpkin. Bake at 200°C for about an hour.

Pumpkin casserole with tomatoes and cheese

Ingredients

400 g pumpkin pulp;
2–3 tablespoons of vegetable oil;
a few tablespoons of flour;
a little butter;
2–3 tablespoons breadcrumbs;
200 g cheese;
2 tomatoes;
2 eggs;
salt - to taste;
4 tablespoons of sour cream;
ground black pepper - to taste;
ground nutmeg - to taste.

Preparation

Cut the pumpkin into large slices no more than ½ cm thick. Heat the vegetable oil in a frying pan. Dip the pumpkin pieces in flour and fry until golden brown on all sides.

Grease a baking dish with butter, sprinkle with breadcrumbs and spread the fried pumpkin over the bottom. Cut the cheese into large thin slices and place on the pumpkin. Place thin slices of tomatoes on top.

Whisk the eggs and salt. Add sour cream, pepper and nutmeg or other spices and mix well.

Pour the egg mixture over the casserole and place in an oven preheated to 180°C for 30 minutes.

Hearty pumpkin pie with minced meat

If all the previous recipes were more about desserts, then pumpkin casserole with minced meat is already a complete dish that can be prepared for lunch or dinner.

Ingredients:

1 kg pumpkin
1 tablespoon butter
50 ml cream
100 g breadcrumbs
100 g hard cheese
300-400 g minced meat
Tomato paste - 2 tbsp
1 onion
1 clove of garlic
Salt pepper
Olive oil

Preparation:

1. Peel the pumpkin and remove seeds, cut it into small cubes (approximately 1-1.5 cm) and place it on a baking sheet or in a mold. Pour in a couple of tablespoons of butter, add salt, pepper and mix. Place the mold in the oven, preheated at 180 degrees for 40-45 minutes.

2. Fry the minced meat with onions and garlic until cooked. Don't forget to salt and pepper it. If desired, you can add other favorite seasonings.

It’s easy to replace minced meat with chicken - it also fries very quickly, literally 15-20 minutes

3. Then add tomato paste and half a glass of warm water to the minced meat and simmer for another 10 minutes without closing the lid.

4. Place the prepared pumpkin on a plate and mash it to a puree, adding cream and melted butter. When the cream is absorbed, add breadcrumbs and mix again.

5. Assemble the casserole. Place half of the pumpkin puree on the bottom of the baking dish, then spread all the meat evenly and cover it with the other half of the puree.

6. Apply a small layer of crackers on top and grate the cheese.

7. Since all the ingredients in the casserole are already ready, it is enough to keep it in the oven, preheated to 180 degrees for literally 15 minutes.

Ready. Bon appetit!

This is what pumpkin casserole can be like. The ingredients don’t seem to vary much, but the resulting dishes are completely different from each other.

I really hope that you will try to cook one of the presented casseroles and appreciate the taste of baked pumpkin.

Thank you for your attention.

Casseroles are tasty and healthy, except for one thing - the fried crust.

For children under two or three years old, as well as anyone who has problems with the digestive system, it is better to make “casseroles”. If you don’t have a double boiler, a water bath will help you out, which you can always organize - at home, at a party, and at the dacha.

Ingredients:

grated pumpkin – 200 ml
grated carrots – 200 ml
milk – 100 ml
sugar – 1 tbsp. l.
semolina – 2 tbsp. l.
egg – 1 pc.