This rustic baked pumpkin and potato casserole embodies all the comfort of a dish prepared with simple yet flavorful ingredients. There’s the sweetness of the pumpkin, the delicacy of the potatoes, and the bold flavor of the sausage. All these ingredients are bound together by a soft mixture of eggs and cheese that, when cooked, creates a golden and irresistible surface. A casserole that is easy to prepare and nutritionally complete. In short, a true one-dish meal, perfect when you want to serve something hearty without sacrificing wholesomeness. Great both freshly baked and warm, this dish is a great idea for a family lunch or a no-fuss dinner full of satisfaction. So… ready to slice, mix, and bake?

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Difficulty: Easy
Cost: Affordable
Preparation time: 25 Minutes
Portions: 4 People
Cooking methods: Steaming, Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients for the rustic baked pumpkin and potato casserole

10.5 oz pumpkin flesh (with the skin)
14.1 oz potatoes (net weight)
1.75 oz provolone (or scamorza)
7 oz sausage
1.75 oz butter (+ more for the baking dish)
4 eggs (medium)
1 sprig marjoram
3.5 tbsp milk (or cream)
0.5 oz grated Grana Padano (or Parmesan)
nutmeg
salt
black pepper

Tools

1 Potato Peeler
1 Steamer
2 Bowls
1 Grater coarse holes
1 Baking Dish with a diameter of 10 inches

Preparation of rustic baked pumpkin and potato casserole

Clean the pumpkin by removing all seeds and inner filaments. Slice it without removing the skin, then wash it thoroughly by scrubbing the skin with a brush to clean it perfectly. Then cut the slices into pieces. Whenever possible, I don’t remove the skin because it’s delicious and it simplifies my work considerably. However, if you prefer, you can remove it.
Peel the potatoes, wash them, and cut them into chunks approximately the same size as the pumpkin pieces.
Transfer pumpkin and potatoes to the basket of a steamer and cook for 10 minutes. A note is necessary here: I kept the pieces separate because the pumpkin with the skin requires a few more minutes of cooking. This way, it was easy for me to remove the potatoes after the first 10 minutes and continue cooking the pumpkin for another 3/5 minutes.
Meanwhile, peel the sausage (I used one whole and half) and cut it into pieces.
Grate the provolone using a coarse hole grater.
Place the butter in a large bowl and melt it in the microwave or in a bain-marie. Then add the warm potatoes and pumpkin. Salt to taste and mix gently.
Crack the eggs into a second bowl, salt and pepper to taste, and beat them with a fork until the yolks and whites are combined.
Then, add the grated provolone, milk, sausage pieces, leaves from a sprig of marjoram, and a grating of nutmeg.
Mix carefully to combine all the ingredients.
Butter a baking dish with a diameter of 10 inches and layer the potatoes and pumpkin on the bottom.
Pour the egg and sausage mixture over them and spread it evenly. Finally, sprinkle the entire surface with the grated cheese.
Bake the rustic baked pumpkin and potato casserole in a preheated static oven at 356°F for 30 minutes; then increase the temperature to 428°F and continue baking for another 5/10 minutes or until golden brown. Remove from the oven and let it cool slightly before serving directly from the baking dish. Enjoy! Paola
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