Welcoming autumn: The irresistible allure of pumpkin casserole

Pumpkin is one of my favourite vegetables, and I always look forward to the moment it starts appearing in stores. The list of pumpkin recipes is exceptionally long, and I believe no other vegetable can boast such popularity. However, I always begin with the casserole before I start making pumpkin soup, pancakes, pumpkin bread, or dumplings with orange filling. It has become a certain symbol of the beginning of autumn in my home, just like the changing colour of leaves on trees or the turning on of radiators.

Of course, it takes two to tango, and in the case of a pumpkin casserole, those two are potatoes. These vegetables blend perfectly together, and even when reheated, the dish tastes wonderful. Add some cheese, onion, eggs, and spices. I’m sure of this recipe—I know it by heart and could make it with my eyes closed. Therefore, I confidently recommend it to you with my whole… stomach!

Ingredients:

                                          
• about 680 g of pumpkin pulp (I use butternut),
• 680 g of potatoes,
• 100 g of cheese,
• 1 onion,
• 2 cloves of garlic,
• 2 eggs,
• 2 handfuls of parsley leaves,
• salt,
• pepper,
• 1 teaspoon turmeric,
• olive oil.

Instructions:

                                      
1. Chop the onion and parsley leaves.
2. Crush the garlic cloves.
3. Separate the egg yolks from the whites.
4. Grate the cheese and pumpkin pulp, and peel and dice the potatoes.
5. Boil the potatoes in salted water. When softened, mash them into purée.
6. Sauté the onion and garlic in a small amount of olive oil and add to the potatoes.
7. Add some salt, pepper, turmeric, and beaten egg whites.
8. Mix the pumpkin, cheese, and yolks separately.
9. Grease the baking dish and spread the potato mixture inside. Then, layer the pumpkin mixture on top.
10. Bake for 40 minutes at 175°C, and sprinkle with chopped greens at the end. It’s ready!