Pumpkin casserole with semolina

Step-by-step cooking

1. Step 1:

   

   How to make pumpkin casserole with semolina? Prepare the products. Pumpkin is suitable both fresh and frozen. Frozen pre-defrost, it is possible not to the end — it will still need to be cooked. Wash fresh, cut, peel and cut into cubes.

2. Step 2:

   

   First of all, pour the semolina with kefir and leave it to swell for 15 minutes. Kefir will suit any fat content.

3. Step 3:

   

   Diced pumpkin, pour a small amount of water and boil until soft over low heat. In the process, pour sugar into the pumpkin. Its quantity can be adjusted to your liking. If the pumpkin is dessert sweet varieties, sugar can not be added at all.

4. Step 4:

   

   Drain the water from the finished pumpkin, and mash the pumpkin pieces or punch with a blender — but it turns out perfectly well with an ordinary spoon, look at the condition of your pumpkin. It can behave differently depending on the variety.

5. Step 5:

   

   Beat a chicken egg into the pumpkin puree. Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

7. Step 6:

   

   Add the swollen semolina to the pumpkin. Pour in the baking powder and mix — the dough will immediately bubble.

8. Step 7:

   

   Grease the baking dish with butter and sprinkle with dry semolina or breadcrumbs. Due to this, the casserole will not stick to the mold, and an appetizing crust will form on its surface.

9. Step 8:

   

   Pour the dough into the mold and put it in the oven, heated to 180 degrees. After 15 minutes, reduce the temperature to 160 degrees and cook the casserole for about half an hour. When it turns brown and does not stick to the wooden skewer when pierced, the pumpkin casserole with semolina is ready.

10. Step 9:

    

    Serve this casserole with fresh berries and fruits (by the way, you can partially add them to the dough), whipped cream, condensed milk, jam or jam. Bon appetit!