Pumpkin Cottage Cheese Bake
Pumpkin does two things at once in a bake: it brings a sweetness you do not have to top up with sugar, and it brings a great deal of water. The second is easy to deal with — squeeze the grated flesh, and keep the juice for porridge or a drink rather than pouring it away.
- Prep
- 25 min
- Cook
- 50 min
- Rest
- 15 min
- Total
- 1 h 30 min
- Servings
- 6
- Level
- Easy
- Per serving
- 295 kcal
Ingredients
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What to use instead
Carrot works in place of pumpkin at the same weight, but it is less sweet, so add another 20 g of sugar.
Makes: one 20×25 cm tin, 6 portions
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
180 °C · top and bottom heat, no fan
With a fan: 160 °C
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Step 1: Shred the pumpkin
Shred the flesh in a food processor with the grating disc, or coarsely grate it. Use butternut or any dense eating variety; field pumpkin is watery and bland.
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Step 2: Squeeze out the juice
Gather the gratings in a cloth and wring them hard — you should get 100 to 150 ml of juice. Skip this and the bake stays wet underneath no matter how much semolina you add.
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Step 3: Let the semolina swell
Stir the semolina into the squeezed pumpkin and leave for 15 minutes. It takes up the remaining moisture and loses its grittiness at the same time.
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Step 4: Get the curd ready
Use ready-made smooth curd so the mixture comes out one even colour rather than blotchy.
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Step 5: Whisk the eggs
With a mixer, whisk the eggs with the sugar, salt and cinnamon for 2 minutes, until pale and foamy.
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Step 6: Combine
Fold together the pumpkin and semolina, the curd, the egg mixture and the melted butter. The batter is thick and vividly orange.
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Step 7: Bake
Spread it in a tin buttered and dusted with breadcrumbs. Bake at 180 °C for 45–50 minutes, until a skewer comes out clean.
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Step 8: Rest
Fifteen minutes in the tin and the squares hold together. Serve warm with sour cream.
Tips & variations
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Tip
If the pumpkin is bland, add a tablespoon of honey rather than more sugar — it carries the flavour of the flesh better.
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Variation
Stir in 70 g of raisins or a handful of chopped walnuts for contrast in texture.
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Swap
Carrot works in place of pumpkin at the same weight, but it is less sweet, so add another 20 g of sugar.
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Storage
Three days in the fridge. This one freezes well in portions for up to a month.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 295 kcal | 1,770 kcal |
| Protein | 15 g | 90 g |
| Fat | 11 g | 66 g |
| Carbohydrates | 34 g | 204 g |
Approximate values calculated from standard ingredient data.
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