The pumpkin and Asiago casserole didn’t turn out pretty for the photo, but it tasted so good that I decided to publish it anyway: rich, flavorful, slightly spicy, with melted cheese, this pumpkin and Asiago casserole is delicious. Perfect to prepare in advance and bake at the last moment, but let it cool slightly before cutting, or you risk getting bad slices.
Don’t miss
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 4People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1/2 butternut or violin pumpkin
- 4 eggs
- to taste salt
- to taste nutmeg
- 1 tbsp breadcrumbs
- 2 tbsps extra virgin olive oil
- to taste oregano
- 4.4 oz fresh Asiago cheese
Tools
- 1 Cutting Board
- 1 Knife
- 1 Mat reusable baking paper
- 1 Food Processor
- 1 Mold 9.45/10.24 inches
Steps
Wash the pumpkin and dry it, remove the stem, and cut it first in half and then again in half to obtain four wedges. Remove the seeds. Transfer the pumpkin to a baking sheet lined with parchment paper. Drizzle with a little oil and a pinch of oregano if you like.
Bake in a preheated oven at 338°F for about an hour, but keep an eye on it because the cooking time depends both on the oven and the size of the pumpkin (mine weighed about 1.76 lbs).
Once cooked, scoop out the pulp with a spoon: for this recipe, I used only two wedges (so half a pumpkin as indicated among the ingredients, but for convenience when I turn on the oven, I cook it all and vacuum seal what’s left to use it later). Transfer it to a food processor, add the eggs, salt, nutmeg, and blend everything. Transfer the mixture into a 9.45-inch mold, add the Asiago in cubes, sprinkle with a bit of breadcrumbs, and bake in the oven at 356°F for thirty minutes.
Notes
Recipe source: HERE
The Asiago can be replaced with mozzarella as in the original recipe.
