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In autumn, pumpkin becomes a real king in the kitchen. Therefore, we suggest you prepare a delicious pumpkin casserole from nutmeg, which will surprise you with its delicate filling and a pleasant combination of spices.
This pumpkin casserole is great as a stand-alone dish or as a side dish.
Ingredients
- Nutmeg pumpkin - 800 g
- Dried thyme - 1 teaspoon
- Dried garlic - 1/2 teaspoon
- Salt and pepper - to your taste
- Sunflower oil - 2 tablespoons
For the filling sauce:
- Leeks and shallots - 100 g (can be replaced with regular onions)
- Garlic - 1 clove
- Thyme - 1/2 teaspoon
- Nutmeg - a pinch
- Utsho-suneli - 1/2 teaspoon
- Flour - 20 g
- Butter - 20 g
- Milk - 250 ml
- Cheese - 150 g (for example, hard cheese to your taste)
Parsley - for serving
Sunflower oil - 1 tablespoon
Preparation
Peel the butternut squash and cut it into cubes about 2-3 cm in size, then transfer it to an oiled baking sheet. Sprinkle with dried thyme, garlic, salt and pepper, pour two tablespoons of sunflower oil, mix well and distribute evenly over the surface. Then bake at 220°C for 25 minutes.
At the same time, prepare the filling sauce. Melt the butter in a pan or saucepan. Finely chop the leeks and shallots (or regular onions), add to the oil and fry over medium heat until transparent. Then put a chopped clove of garlic, thyme and nutmeg. Stir and fry for another 1-2 minutes, then add the flour and mix thoroughly. Cook for another 1-2 minutes, and then pour milk in a thin stream, stirring constantly. Bring to a light thickening (about 3-5 minutes). Pour in ucho-suneli for flavor and half of the grated cheese. Stir.
Transfer the finished pumpkin from the pan to a baking dish and pour the prepared sauce so that the pieces are completely covered. Sprinkle with remaining cheese. Cover with foil and return to the oven. Bake for another 15 minutes.
Before serving, garnish the dish with fresh, finely chopped parsley.
