Pumpkin casserole with semolina in the oven is delicious, light, dietary. Pumpkin Casserole - Gourmet Orange Mood

Hello dear readers of my blog site. Now one of my favorite seasons is in full swing - the season of pumpkins. Sweet, fragrant, bright - they are just perfect for all kinds of cupcakes, cakes and casseroles. Pumpkin casserole with semolina is recognized as one of the favorites of baking at such a time for me and my friends - tender, juicy and absolutely uncomplicated. It is no more difficult than preparing an ordinary manna -.

The preparation of this dessert is impossible without the following products:

• 700 g pumpkin;
• about 1/2 cup semolina;
• 2 large chicken eggs;
• 100 g of sugar;
• 1/3 tsp salt;
• 4 tbsp. l. vegetable oil;
• 3 art. l. raisins.

How to cook pumpkin casserole

We will spend 45 minutes on the whole process. This quantity makes 5 servings. That is, everyone can quickly and tasty set the table for a family tea party or even gatherings with close friends!

To prepare our dessert with pumpkin and semolina, you first need to deal directly with the pumpkin. Wash it thoroughly in warm water, peel, remove the seeds and the fibrous part of the pulp. Cut into manageable pieces and grate on a coarse grater.

Now beat in the eggs, sugar and salt. All this mass is thoroughly kneaded. By the way, eggs with sugar can be beaten separately and only then combined with pumpkin - so our casserole will be more airy.

Add about 5 tablespoons of semolina to the pumpkin-egg mixture and mix. We forget about all this beauty for 5-10 minutes, so that the semolina gets a little moisture and swells.

We add vegetable oil. In general, for baking, it is better to take an oil that does not have a pronounced taste, otherwise it is very likely that this will have a bad effect on the result. Although, if you really like the taste and aroma of the oil and go well with desserts, then you can try it. For example, sesame will add interesting notes to a pumpkin casserole with semolina.

And now you need to pour in the remaining semolina and knead everything well. We carefully monitor the amount of semolina - it should be enough so that the mixture is neither too liquid nor too thick. Busting is especially undesirable - the finished casserole in this case will be very dense.

Lubricate the baking dish with vegetable oil and sprinkle it with raisins. It is better to preliminarily scald the raisins with boiling water and, of course, rinse well with running water.

Pour the dough into the form - now it is ready to be sent to the preheated oven. The optimum temperature for baking is 180 degrees.

Our pumpkin casserole with semolina is in the oven for a little over half an hour, but no less! We take it out of the oven when a delicious golden crust forms on top. The toothpick test will also come in handy.

As you can see, everything is very simple and fast! It remains only to cool well and the pumpkin casserole with semolina is completely ready! Any jam or condensed milk and even ordinary sour cream, added in a small amount, will only complement and improve the amazing taste of the dish.

When my baby was born, the question of proper nutrition became acute in front of me. I had thought about this before, but with the advent of the child I had to deal with it closely. So I got hooked on diet soups, stews and steamed cutlets. And when my toddler started eating complementary foods, I also added casseroles to our menu. This recipe is the easiest and most commonly used.

Recipe for pumpkin and semolina casserole

Kitchen appliances: blender or pusher, bowls, mixer, baking dish, saucepan.

Ingredients

How to choose the right ingredients

• Pumpkin is better to choose sweet, juicy. Then you need less sugar.
• Cottage cheese can be taken homemade or store-bought any percentage of fat content. With homemade cottage cheese, the casserole will be tastier, but also with a lot of calories.

Step-by-step recipe for cooking pumpkin casserole with semolina in the oven

video recipe

One of the easiest recipes that shows how to make a delicious breakfast or dessert with a minimum of ingredients. In the video you can see not only step-by-step preparation, but also a very appetizing end result.

How to cook a casserole in a slow cooker

With the advent of this kitchen assistant, my work in the kitchen has decreased significantly. Now you don’t have to run every 10-15 minutes and check if it’s ready, cooked, not burnt, etc. The oven is still indispensable for me when roasting meat, potatoes and pastries. And soups, borscht, stews, gravies and casseroles are most often cooked in a slow cooker.

Pumpkin casserole with semolina and apples in a slow cooker

Cooking time: active - 20 minutes, passive - 1 hour.
Servings: 6.
Kitchen appliances: kitchen board, knife, mixer or blender, slow cooker, grater, pan, bowl.

Ingredients

Step by step cooking casserole

1. Cut the pumpkin into cubes and put to boil. Cooking time can take from 15 to 25 minutes.
2. Peel the apples. Grate fruit on a coarse grater.
3. Whisk eggs until foamy.
4. Mash the boiled pumpkin to a puree state.
5. Add semolina and oil.
6. Set pumpkin mixture aside to cool. During this time, the semolina will have time to swell.
7. When the mass has cooled, add eggs with sugar.
8. Line the multicooker bowl with baking paper and pour in the mixture.
9. Smooth out the contents carefully with a spatula.
10. Turn on the multicooker. Put on the "Baking" mode for 35-40 minutes.
11. The casserole is ready to serve. Bon appetit!

How to cook a casserole quickly and easily

• I love simple solutions and rationality. And for myself in the preparation of the casserole, I highlighted a few points:
• Pumpkin I take chopped or frozen. It cooks faster. When they treat me with a whole pumpkin (I don’t buy one), I immediately clean it, cut it and throw it into the freezer.
• Pumpkin can be cooked in a slow cooker and not dirty the pan. Put it for 20 minutes in the "Extinguishing" mode and the vegetable is ready. But I like to cook pumpkin in a pot. It's easier for me.
• While the pumpkin is cooking, you can prepare and mix the rest of the ingredients.
• You can add pumpkin to the mass, or vice versa, only after cooling, otherwise the eggs may curl.

Important! Do not leave the casserole in the slow cooker after the end of the program, otherwise it will get soggy.

• With fatty cottage cheese, the casserole will turn out to be more tasty, with low-fat - dietary.
• The amount of sugar depends on the sweetness of the pumpkin itself. The sweeter the pumpkin, the less sugar you need.

What can you serve this casserole with?

• With compote or tea as an afternoon snack.
• With tea, juice or cocoa as breakfast.
• As a dessert with jam, jam or honey.

I often cook casserole instead of breakfast or for an afternoon snack. It turns out useful and tasty. True, sometimes the casserole does not “survive” before the afternoon snack.

I cook pumpkin casserole not only in a sweet version, but also as a second dish. I add vegetables, meat and cheese. It turns out simple and satisfying.

Casserole is one of the simple and versatile dishes. You can use any vegetables, fruits, berries and other products. The main thing is that they are combined with each other. It is also important to maintain the correct proportions.

Dear hostesses! How often do you cook casseroles? What recipes do you prefer? Suggest your options in the comments, write your reviews and advice.

Although many generations of people have grown up on semolina, there are still debates about its benefits and harms to the body, especially for children. Of course, everyone knows about the benefits of pumpkin porridge. After all, pumpkin is one of the most nutritious and healthy foods.

Most often, pumpkin porridge is cooked with the addition of rice or millet, but it is cooked less often with semolina. And absolutely in vain - it turns out very beautiful and appetizing porridge, which will pleasantly surprise you with its delicate taste. By the way. In this form, children eat pumpkin with pleasure - it has been tested more than once on the daughter and the neighbor's children.

Ingredients:

• 300 g pumpkin (peeled);
• 2 tablespoons of semolina (with a slide);
• 200 ml of milk;
• 1 teaspoon butter (optional)
• sugar and salt - to taste.

Cooking:

We peel the pumpkin, remove the seeds and the inner loose part. My pumpkin

cut into small slices or cubes.

Pour half of the milk into a small saucepan and bring it to a boil. We lower the pumpkin into milk and cook over low heat until soft (5-10 minutes, depending on the type of pumpkin and the size of the cubes or plates).

But you should not digest it - the pumpkin should become soft, but not fall apart.

At the same time, in another saucepan, mix the remaining milk with the same amount of boiled water (100 ml), bring the resulting mixture almost to a boil.

In a thin stream, constantly stirring vigorously, add the semolina to the hot milk mixture. Do not forget about salt and sugar - they must also be added at this stage. Salt I usually put quite a bit - literally a pinch. The amount of sugar depends a lot on your preferences and, in fact, on the sweetness of the pumpkin. This time I needed a little more than a tablespoon of sugar.

Bring the contents of the pan to a boil and cook semolina porridge over low heat until tender, stirring occasionally (it will take 3-4 minutes).

Put pumpkin in milk into ready-made semolina porridge, mix well. At this point, you can add butter - if you really like butter in cereals of this kind. Then, closing the pan with a lid and wrapping it with a towel, leave the porridge to infuse for 10-15 minutes.

It turned out semolina porridge with protruding orange pieces of pumpkin - very appetizing!

You can, of course, leave the porridge in this form.

And you can mix everything with a blender.

Then you get a more homogeneous and very positively cheerful semolina porridge.

pumpkin casserole

I cooked a fresh pumpkin casserole with semolina in the oven, but my mother came up with a second option - a pumpkin casserole with semolina in a slow cooker

1 h 10 min

145 kcal

3.5/5 (4)

When leaf fall comes and the season of culinary challenges begins, my family members often ask me to cook something light, tender and quick, without fail using the fresh gifts of autumn. The perfect choice for a dish with the aroma of a fresh harvest for me is a pumpkin casserole with semolina, the recipe of which was told to me by my grandmother, who was famous for her tips on how to quickly and easily cook very tasty and healthy meal for the whole family, spending only an hour of your time. She usually cooked a fresh pumpkin casserole with semolina in the oven, but later my mother, based on the original recipe, came up with a second version of a pumpkin casserole with semolina, which you can use if you have a slow cooker.

This delectable casserole is one of those few dishes that is best for a child's breakfast before going to school, when there is no time to think up options for a dish in a hurry. In the morning, warm up the casserole in the microwave or put it in the oven for three minutes - and a nutritious breakfast is ready!

Pumpkin casserole with semolina in the oven

To start cooking, choose a saucepan with a volume of 700-1000 ml, take a kitchen scale or a measuring cup, prepare tablespoons and teaspoons, paper towels and a casserole dish (preferably glass, but standard can also be used). A blender can be used if desired, the pumpkin mass is well mixed with an ordinary spoon.

Choose your ingredients carefully. Pumpkin - the basis for a pumpkin casserole recipe with semolina, intended for cooking in the oven or slow cooker - should be fresh and ripe, with pronounced juicy pulp. Stale semolina and the use of low-quality spread instead of good butter can also spoil the taste of the dish.

Kitchen appliances and utensils: saucepan, kitchen scale or measuring cup, spoons, paper towels and baking dish, blender.

Required products:

Important! Before you start making the casserole, it is better to remove the butter from the refrigerator so that it melts a little, and pour warm water over the raisins for 15-20 minutes so that it becomes softer and bakes better in the oven.

Your gourmet casserole is almost ready! Leave it to cool in a cool place, and then cut into portions and enjoy a light and low-calorie dish, optionally adding your favorite seasoning: sour cream, jam or even jelly.

To make your casserole even more flavorful, you can add lemon or orange zest, as well as a few grams of vanilla and cinnamon, while kneading the pumpkin mass.

Video step by step cooking

After watching the video, you can see how to successfully prepare and bake a pumpkin casserole with semolina according to this recipe.

If you don't have an oven or time to fiddle around with one, you can use the following recipes for making pumpkin semolina casserole in your home slow cooker, which makes baking this dessert even more easier and faster.

Pumpkin casserole with semolina in a slow cooker

Preparation time:

Main program - baking 30 min.
Additional program - multi-cook 25 min.

Required products:

We take the same ingredients as for the pumpkin casserole with semolina in the oven.

Cooking sequence

To improve the taste and aroma, I often add 1/4 teaspoon to the pumpkin-semolina mixture. vanilla and a pinch of cinnamon. Candied fruits or citrus zest are also great for adding a nice twist to a dish. Also, my sister's family likes it better when they add fruit to the finished casserole mixture, giving the semolina squash the flavor of fresh pears and apples.

Pumpkin is quite an exotic product for a city dweller. Few people pay attention to it until they decide, for example, to go on a diet. And then a whole unknown world of pumpkin cooking opens up before him.

For me personally, the taste of carefree childhood and the taste of pumpkin are synonymous. Because the summer season began in my grandmother's village and pumpkin was as frequent a guest on the table as potatoes. And in the first days, having managed to wean yourself from this taste, you sniff the pumpkin pie with suspicion, and after a couple of days, returning from the street, you hope that granny has cooked it too today.

Today's article is for those who want to add variety to their daily menu, but can't figure out what they haven't tried yet. I am sure that few of you consider pumpkin as something tasty and worthy of attention.

I will try to dissuade you by showing you some interesting pumpkin casserole recipes. Believe me, this is just as yummy as it is.

As usual, I will try to show a few different recipes from each other so that you have plenty to choose from.

Classic pumpkin casserole with semolina and sour cream

This recipe is suitable for those who have never tried cooking from pumpkin. It is simple and turns out very tasty.

Ingredients:

• Pumpkin - 1 kg
• 6-7 tablespoons semolina
• 6 tbsp sugar
• Oil for greasing the mold

• 3 eggs
• 200 g sour cream
• Vanilla sugar sachet

Cooking:

1. Cut off the peel from the pumpkin, cut into pieces and rub on a coarse grater. The resulting mass is divided into 3 parts.

2. We take a baking dish, grease it with vegetable oil and spread 1 part of the pumpkin.

3. Sprinkle evenly on top with 2 tablespoons of semolina and two tablespoons of sugar.

We do the same with the rest of the pumpkin: put a layer of pumpkin and sprinkle with semolina and sugar

4. We prepare the filling by combining the eggs, sour cream and vanilla in a separate bowl and whisking them with a whisk until smooth.

5. Pour the pie with the finished filling.

6. We send the casserole to the oven, heated to 180 degrees for 45 minutes. After that, you need to get it and let it cool for 10 minutes, and then sprinkle with powdered sugar.

Done. Bon appetit!

Cottage cheese and pumpkin dessert with poppy seeds in the oven

But such a casserole is offered in many coffee shops as a healthy and tasty dessert. Be sure to try cooking it. It is not at all difficult, despite the fact that looking at it it seems 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:

• Curd 500 g
• 50 g poppy
• 2 eggs
• 2 tbsp. spoons of starch
• 100 gr 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

Cooking:

1. Fill the poppy with boiling water and let it brew for 20 minutes.

2. We clean the pumpkin from the peel and seeds, cut it into pieces and put it in the oven to bake at a temperature of 200 degrees.

The thinner the cubes are cut, the faster the pumpkin bakes. On average, it takes 30-40 minutes. Pierce the pumpkin with a fork and if it is soft throughout its thickness, then 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 (using a strainer), put it in the curd and mix again. Now the curd mass is ready.

5. Beat the pumpkin ready for this time with a blender, adding eggs, sugar and starch to it.

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

We spread the curd and pumpkin masses in it. To make a beautiful cake in a section, you can spend a little time and spread them alternately with spoons: 1 spoon of pumpkin, 1 spoon of cottage cheese, and so on.

It turns out a casserole, in which the layers diverge like circles on the water. Very effective.

7. We send the form to the oven, heated to 180 degrees for 1 hour.

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

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

Now it's done. Bon appetit!

Video on how to make a sweet lean casserole

Step-by-step recipe for pumpkin casserole with millet

And here is the recipe for a rustic casserole. It turns out a very interesting taste. Such a pie is very useful for breakfast, because it consists only of healthy natural products. At the same time, it is very tasty and satisfying - what you need for the 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

Cooking:

1. We clean the pumpkin from the peel and seeds and cut it into small cubes 2x2 cm in size. Put it in a saucepan, pour it with milk, add a pinch of salt and put it on medium heat.

2. Cook the pumpkin for 15 minutes, after which we knead it with a pusher right in the pan.

It's not scary if you can't knead everything without lumps

3. Then add the millet washed under running water to the pan and continue to cook, reducing the heat to a minimum. Millet is cooked until cooked for 20-25 minutes.

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

5. Put the porridge in a greased baking dish and send it to the oven, heated to 180 degrees for 35-40 minutes.

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

Bon appetit!

Making a Diet Pie with Apple and Rice

To prepare a dietary pumpkin casserole with rice and apples, flour or semolina is not required, which drastically reduces the calorie content of the dish. I recommend replacing buns with sweets with such a casserole when drinking tea. You will definitely like it.

Ingredients:

• Pumpkin - 500-600 g
• Apples - 2 pcs
• Rice (dry) - 150 g
• Raisins - 3 tbsp
• Eggs - 2 pcs
• Sugar - 150 g
• Sunflower oil - 1 tbsp

Cooking:

1. Pumpkin and apples are peeled and seeds are peeled and rubbed on a coarse grater.

2. Rice is washed in running water and boiled until half cooked. Then we mix it with pumpkin, apple and raisins.

3. Then we break eggs into a bowl, add sugar and mix well again until smooth.

4. Lubricate the baking dish with vegetable oil, lay out and evenly distribute the casserole.

5. We send the form to the oven, heated to 180 degrees for 40-50 minutes.

Ready. Bon appetit!

Simple pumpkin casserole with apple and semolina

If you are too lazy to boil rice and, in principle, do not care about calories, then you can cook an apple-pumpkin casserole on semolina. I suggest you watch the story on this topic.

Baby casserole with carrots in the oven

Carrot-pumpkin casserole is a great option for feeding children from 1 year old. A great alternative to store-bought purees.

Given the children's orientation of the recipe, the amount of ingredients is calculated for 1 little man

Ingredients:

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

Cooking:

1. Put the grated carrots and pumpkin into a saucepan and pour milk over it. There should be just enough milk to cover the vegetables. Cook over low heat until the milk boils completely.

2. We shift the finished gruel into a deep plate, add the egg, sugar and semolina there and mix thoroughly until a homogeneous consistency without lumps.

3. We shift the mass into a small baking dish, or just a deep bowl and send it to the oven, heated to 180 degrees for literally 20 minutes.

Ready. Bon appetit to your baby!

Hearty pumpkin pie with minced meat

If all the previous recipes were more like desserts, then pumpkin casserole with minced meat is already a full-fledged 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 bulb
• 1 garlic clove
• Salt pepper
• Olive oil

Cooking:

1. We clean the pumpkin from the peel and seeds, cut it into small cubes (approximately 1-1.5 cm) and put it on a baking sheet or in a mold. Pour a couple of tablespoons of butter, salt, pepper and mix. We send the form to the oven, heated to 180 degrees for 40-45 minutes.

2. Fry minced meat with onions and garlic until tender. Don't forget to salt and pepper it. You can add other favorite seasonings if you like.

Minced meat is easy to replace with chicken meat - it is also fried very quickly, literally 15-20 minutes

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

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

5. We collect the casserole. Put half of the pumpkin puree on the bottom of the baking dish, then spread all the meat evenly and cover it with the second half of the puree.

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

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

Ready. Bon appetit!

This is how pumpkin casserole can be. The ingredients do not seem to vary much, but the 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.