Pumpkin casserole with apples is an unusual, vitamin dessert. It is enjoyed not only in the fall, but also in winter. “Sunny” vegetable is stored for a long time and recipes with its participation are so many that dishes do not have time to get bored.

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Contents

Pumpkin casserole with apples on semolina
Ingredients
Steps
Note
Pumpkin and apple casserole in the oven with raisins on oatmeal
Pumpkin-apple casserole on rice porridge with prunes
Apples with pumpkin baked in cottage cheese and cream filling
Frequently Asked Questions (FAQs)

Pumpkin casserole with apples on semolina

Portions

Preparation time

minutes

Cooking time

minutes

Let’s prepare something delicious for breakfast or dinner from natural products. The semolina version is the most common and easy to make.

Ingredients

Pumpkin – 0.5 kilograms;
Apples – 3 pieces;
Granulated sugar – ½ cup;
Semolina – 5 tablespoons;
Chicken eggs – 2 pieces;
Butter – 30 grams;
Table salt – to taste;
Vanillin – on the tip of a knife.

Steps

Peel the pumpkin scrap from the surface crust and the inner “net” with seeds. Cut into convenient pieces, put into a pot. Fill with cold water. Put on the stove to boil.
When the pieces become soft, drain the broth and mash them with a potato masher.
After the puree has cooled to room temperature, sprinkle it with eggs, grated with sugar and vanilla. Salt and pour in semolina. Stir thoroughly and leave to stand for about 15 minutes to swell the groats.
Meanwhile, skin the apples, remove the core and grate them on a fine grater. Mix everything into the pumpkin mixture.
Grease the walls and bottom of the mold with a piece of cold butter and sprinkle lightly with semolina. Spread the whole mixture evenly. Leave the remaining butter on the surface.
Bake in an oven heated to 180 degrees until browned. When ready, use a pointed wooden stick or a matchstick to determine the doneness.

Note

The casserole can be eaten hot or cold. It can be topped with sour cream, syrup or jam. Drink everything with tea, coffee, juice or morsels. Fresh milk is especially suitable in this case.

Pumpkin and apple casserole in the oven with raisins on oatmeal

A delicate, airy dessert can be made with the addition of rolled oats.

Let’s go down the list:

Pumpkin pulp – 400 grams;
Kefir – 1 cup;
One apple;
Sugar – 100 grams;
Oat flakes – 1.5 cups;
Egg – 1 piece;
Vegetable oil – 3 tablespoons;
Vegetable oil – 3 tablespoons;
Baking soda – ¼ teaspoon;
Seedless raisins – 2-3 tablespoons.

Let’s get down to business:

Rinse the raisins several times on a sieve and soak them in cold water.
Pour the flakes in a deep bowl with kefir, sprinkle with baking soda and let stand for a few minutes to react.
Grate pumpkin and apple halves on a fine grater and pour them into the cereal. In the same place send swollen raisins, beat an egg, pour 2/3 of the norm of oil, salt and sweeten. Stir into a homogeneous mass.
Lightly grease the inside of the non-stick mold with the remaining oil and fill with the dough.
Bake in a hot oven until browned and nice smelling.

At the end of the process, leave the pastry in the mold for a while longer so as not to deform or break the edges. Sprinkle with powdered sugar if desired.

Pumpkin-apple casserole on rice porridge with prunes

For this recipe, the leftovers of sweet porridge are perfect. If you don’t have them in stock, it doesn’t take long to boil the base on purpose. Here is just such a recipe.

Kitchen Armory:

Pumpkin scrap – 300 grams;
Milk – 1 cup;
Butter – 20 grams;
Apples – 1-2 pieces;
Sugar – 150 grams;
Rice – 3 tablespoons;
Eggs – 2 pieces;
Table salt – to taste;
Boneless prunes – 4-5 pieces;
Ground cinnamon – a little bit.

Step-by-step instructions:

First of all, let’s start with the porridge. To do this, pour milk into a saucepan, bring it to a boil and pour in the prepared cereal. Leave it to bubble over low heat with a lid on. At the end of cooking, throw in half of the butter.
Rinse the dried fruits under running tap water and let them dry on a towel.
Simmer the pumpkin pieces in a separate saucepan in a little water. Pour off the excess juice.
Combine vegetable stock, cereal, and yolks in a wide bowl or the bowl of a blender, season with salt, and beat on medium speed until smooth.
Beat the whites with sugar to stiff peaks, transfer to the main mixture. Pour small pieces of dried fruit into the mixture and stir.
Crumble the rest of the butter into the bottom of the mold. Arrange the apple slices evenly, sprinkle with cinnamon and cover with the dough.
Bake at 180-200 degrees for about half an hour. Make sure it is ready. If necessary, extend the baking time.

Notes. If desired, the apple slices can be placed between the layers of dough or spread on the surface, smeared with some of the whipped whites.

Apples with pumpkin baked in cottage cheese and cream filling

This accelerated method keeps all the nutrients intact, as nothing needs to be boiled beforehand.

Ingredients:

Pumpkin slice – 200 grams;
Apples – 3-4 pieces;
Cottage cheese – 1 packet;
Heavy cream – 1 cup;
Eggs – 3 pieces;
Wheat flour – 4 tablespoons;
Sugar – half a cup (you can have more);
Citrus zest – 1 teaspoon;
Unflavored vegetable oil for greasing;
Breadcrumbs – about a handful;
Food grade salt.

Method of preparation:

Fill a suitable container with cottage cheese, cream, sugar, flour and shavings of zest, salt and whisk into a lush, homogeneous mass.
Grease one large or several smaller molds with butter on the inside and sprinkle with breadcrumbs. Spread the fresh apple and pumpkin crumble into them. Pour the filling over it.
We put it in the preheated oven and keep it there until the consistency thickens and browns.

Interesting. Here are recipes for cooking with the oven. You can just as easily use them by slowly baking everything in a skillet under a lid on a gas or electric stove. Even faster, tastier, more flavorful and healthier cooking in a multicooker, or wood stove.

Frequently Asked Questions (FAQs)

How to choose a pumpkin for casserole?

The species of this vegetable have been bred an exuberant number. They are grown not only for their pulp, but also for their seeds. Seed varieties, as a rule, have a crust that is too hard, beyond the control of even a sharp knife, and a thin, tough layer underneath. It is better to refuse such a vegetable. Table varieties contain a small seed chamber and thick, juicy flesh. This is the one that will be just right. At the market, it is better to buy a pumpkin cut at once, or ask to split the vegetable in the presence of the buyer, so as not to make a mistake.

Which pumpkin is better, yellow or orange?

Depending on the variety, they can both be very tasty and sweet. Orange vegetables simply have a higher content of carotene - provitamin A.

Will the pumpkin keep until spring?

Whole, undamaged fruit will keep for a very long time in a cool, dry place. Sliced pumpkin can be kept in the refrigerator for only a few days. It contains a lot of organic sugars, so it will mold and rot very quickly.

What to substitute wheat flour in pumpkin-apple casserole with cottage cheese?

This casserole turns out very tender if you use potato or corn starch instead of flour. The only difference in the cooking process is that it must be diluted in cold cream before whipping to avoid lumps in the final product. Instead of wheat flour, you can also use rice flour, oat flour, corn flour or mixtures of them.

Can rice porridge be substituted with some other kind of porridge?

Rice porridge is closer to Chinese cuisine. It appeared in common usage not so long ago. Before that, our grandmothers made such casseroles with millet or crushed barley groats. It also turns out quite tasty, especially in a clay pot in the oven.