Pumpkin Casserole

This is a recipe of my second experiment with pumpkin. It is not a traditional dessert, but it can be a nice side dish for your chicken or fish (anything that is not too heavy) or a meal by itself.

You need:

Pumpkin (I used 1 medium sized tiger pumpkin and 1 medium sized golden squash)

Milk (about 1.5 cup)

Flour (1 tablespoon)

Butter (2 tablespoons)

Panko breadcrumbs (to your taste, depending on the sized of the baking dish)

Swiss cheese (depending on the size of the baking dish, I used about 6 oz)
Salt

Clean the pumpkin from seeds, peel and cut in cubes. Ones again I had two different types - tiger pumpkin and golden squash. You can use regular pie pumpkin.

Sauté pumpkin in one tablespoon of butter.

To make the sauce:

Melt one tablespoon of butter on the pan, add one tablespoon of flour. Sauté until golden. Add 1.5 cup of milk. Cook for 5-20 minutes. Add salt.

  Layer pumpkin in the baking dish.

Add milk sauce.

Cover with shredded Swiss cheese.

Cover cheese with panko breadcrumbes.

You can sprinkle a little bit of melted butter on the crumbles.

Bake at 350-400 F for about 40 minutes or until cooked.







 You can make some variations with this meal. Add sugar in the milk sauce and do not add cheese and you'll get sweet pumpkin casserole! Or substitute Swiss cheese with parmesan to add it more flavor.

Enjoy!

Ala