Layered Pumpkin Casserole

A few weeks back my neighbor gave my family and I one of his award-winning pumpkins weighing a whopping 60 POUNDS!! Amazingly, this pumpkin was the smallest of the pumpkins that he grew. Above is a picture of the pumpkin next to a navel orange for reference! After receiving such a huge pumpkin, I set out on a journey to find as many pumpkin recipes as possible. Along the search I stumbled across the INSTRUCTABLES Pumpkin Contest and was intrigued.

Cooking has been a part of my life since I was a child and could barely reach the counter and have loved it ever since. I enjoy trying and creating new recipes using tricks and techniques I learned throughout my cooking life. For this pumpkin contest I concocted a recipe perfect for the winter months that are creeping upon us. This Layered Pumpkin Casserole is comfort food and great way to get your family to eat more vegetables as hardly anyone could believe that there was pumpkin in this dish. It is also an excellent recipe for days we are running behind on cooking. Layered Pumpkin Casserole can be made ahead as a meal prep and warmed in the oven, a life saver for busy weeks or a great addition to a meal train for new moms. This recipe does not need any special ingredients or tools making it friendly for all who want to cook using staples from the pantry. 

Ingredients:

For the Ground Meat Layer:

1 teaspoon Salt

½ teaspoon Black pepper

½ teaspoons Oregano

2 tablespoons Oil

3 tablespoons of Tomato paste

1 tablespoon Garlic 

1 tablespoon Ginger

2 medium Onion

2 green Pepper

1 pound Ground meat

For the Bechamel sauce:

1 stick of Butter

3 cups Milk

½ cup Flour

½ teaspoon Salt

Pumpkin layer:

3 cups Pumpkin

3 tablespoon Cornstarch

1 teaspoon Salt

3 eggs

Topping:

Fresh dill

3 eggs

Black pepper

Sharp cheddar cheese

Crispy Fried Onions.

Start by prepping the pumpkin for baking, by cutting it in half and scooping out the guts. Don’t forget to save the seeds to roast, for an amazing snack! Place the pumpkin face down on a tray lined with foil, to make the cleaning a bit easier. Bake in a preheated oven at 350 degrees Fahrenheit for 55 minutes. Once the pumpkin is soft remove from the oven and let it cool down on the counter.

While the pumpkin is cooling, it is time to make the rest of layers for the casserole starting with the ground meat layer. In a non-stick pan on medium high heat, add the oil and the ground meat, cook until the meat is brown using the back of the spoon to break apart the ground meat rounds. While the ground meat is cooking chop the onions in half inch cubes, slice the peppers and ground the garlic and ginger into a paste. Once the ground meat has cooked add the onions, the ground ginger and garlic, the spices, the sliced pepper, and the tomato paste. Stir and let cook, covered, for 15 minutes, then remove from heat and set aside. 

Next layer is the béchamel sauce. In a non-stick saucepan melt the butter then add the salt and flour until it forms a thick paste. Slowly add the milk and keep stirring until the sauce is thick, set aside to use later. 

NOW, back to the pumpkin, scoop the pumpkin flesh into a food processor and process until thick and creamy. Add the pumpkin puree to a non-stick pan and cook on medium high heat to evaporate the water from the pumpkin. Then add the salt and the cornstarch. Mix thoroughly then add the eggs, beating them before adding to the pumpkin mixture. Cook on low for another 5 minutes, then remove from heat. 

Finally, it is time to layer. In a casserole dish start by layering the pumpkin puree mixture followed by the ground meat. Ensuring that the ground meat is spread equally so each serving gets a portion of the meat.

The next layer is the béchamel sauce, spread equally on the ground meat layer. Place the casserole in a preheated oven at 350 degrees for 60 minutes. 

Remove the casserole from the oven, and it is time to add the toppings. Shred the cheese onto the béchamel sauce followed by the crispy fried onions. Place the dish back in the oven for another 15 minutes. While the casserole is in the oven, boil a pot of water to make hard- boiled eggs. Remove the casserole from the oven, top with the hard-boiled eggs sliced in half lengthwise.

Final steps is to crush fresh black pepper onto the casserole and add springs of fresh dill for some flavor and greenery. Gather around, it is time to eat and enjoy!!