Savour the season: Easy pumpkin potato casserole recipe

Busy parents love one-pot meals and simple casseroles the most. These dishes are easy, tasty, nutritious, relatively economical, and prepared really quickly. I always take advantage of these benefits when autumn arrives, along with the new school year and daily hustle. And I do it with a pumpkin casserole.

This dish has so many advantages that it's hard to list them all. Anyway, it's worth making and in a really large quantity. For me, such a casserole with pumpkin, potatoes, and chicken is just enough for two days. The kids are crazy about it, and I’m happy that all I need to do is chop the ingredients, throw them into a baking dish, bake it, and it’s ready.

Doesn't that all sound tempting? If you’re nodding your head now, below I present a recipe that I use and that has never let me down. Good luck!

Ingredients:

• 700 g hokkaido pumpkin,
• 1 kg potatoes,
• 1 chicken breast,
• 2 onions,
• 2 carrots,
• parsley,
• 2 cups heavy cream (30%),
• salt,
• pepper,
• turmeric,
• sweet paprika,
• thyme.

Instructions:

1. Clean the chicken breast, cut it into strips, and fry it in a pan. Then take it off and set it aside on a plate.
2. Cut the onions into feathers, dice the potatoes, and slice the carrots.
3. Peel the pumpkin and remove the seeds, then chop the flesh—it can be sliced or diced.
4. Now layer the ingredients in a greased baking dish. First, half of the potatoes, then the remaining vegetables, chicken, and the rest of the potatoes.
5. Pour cream mixed with pepper, salt, turmeric, paprika, and thyme over the whole thing.
6. Place in an oven preheated to 205°C and bake for about an hour. Serve with parsley. Done!