There are days when the aroma of baking pumpkin alone can warm the house. I love preparing this Autumn Casserole with Pumpkin, Red Cabbage, and Sausage: it’s a dish that came about somewhat by chance, as often happens in home kitchens. I just combined everything I had left in the fridge, and it turned into a delightful casserole. However, as is my habit, every time I create a recipe from scratch, I jot down the ingredients and measurements, so if the dish turns out well, I can replicate it whenever I want (try to do the same).
The sweetness of the pumpkin perfectly matches the savoriness of the cheeses and the rustic note of the sausage: I make it like this, simple, colorful, and with that creaminess that always wins everyone over at the first taste. Excellent as a unique dish. Let me know in the comments if you’ll try it.
Anna – lappetitovienmangiando
If you love savory pies, then don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 servings
- Cooking methods: Other, Electric Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 14 oz pumpkin with skin
- 10 oz red cabbage
- 7 oz sausage
- 3.5 oz provola slices
- 5 oz spicy gorgonzola
- 2 eggs
- 3.5 oz fresh cream
- 4 tbsps extra virgin olive oil
- to taste dried oregano
- to taste salt
Tools
- 1 Cake Pan 9.5 inches
- 1 Baking Dish
- 1 Frying Pan non-stick
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Parchment Paper
- 1 Salad Spinner
Preparation
The first thing I do is wash the pumpkin well. Then I dry it and only remove the seeds and inner fibers. I make slices no thicker than 0.4 inches and arrange them in a baking dish lined with parchment paper, in case it isn’t non-stick. I season with extra virgin olive oil, salt, oregano, and bake in a preheated oven at 392°F for about 20 minutes. I remove the casing from the sausage, crumble it with a fork, and brown it in a non-stick pan over high heat.
After slicing the red cabbage thinly, I quickly rinse it under running water, dry it in the salad spinner, and stew it with oil and salt. Meanwhile, I beat the eggs and mix them with fresh cream. I remove the puff pastry from the package, keeping its own parchment paper, and place it in the circular pan. I prick it with the tines of a fork and pour the red cabbage and sausage on top.
Immediately after, I moisten everything with the cream just prepared and arrange the provola slices, pumpkin, spicy gorgonzola, and pumpkin seeds on top. I fold the edge of the pastry over itself and trim the excess parchment paper around the pan.
I brush the edge with a little oil (better with egg or milk – I didn’t have any left and solved it this way), add the pumpkin seeds, and bake in a preheated oven at 356°F, cooking for 40/50 minutes, or until the cake is golden according to my tastes.
I serve my Autumn Casserole with Pumpkin, Red Cabbage, and Sausage, only after letting it cool for about ten minutes.
Tips, Variations, and Storage
For a lighter casserole, you can replace the cream with Greek yogurt or ricotta.
It keeps perfectly in the refrigerator for 2 days, well covered, and can be reheated in the microwave.
It’s also possible to freeze it, but remember to thaw it in the fridge and never at room temperature.
FAQ (Questions and Answers)
Can I prepare it in advance?
Yes, it can be assembled the night before and baked at the last moment.
Can it be made without sausage?
Absolutely, a vegetarian version but equally tasty.
Is it okay to use another vegetable instead of red cabbage?
Sure, you can also use savoy cabbage, spinach, or radicchio to give a slightly bitter touch that contrasts well with the sweetness of the pumpkin.
