Pumpkin and Spinach Casserole

Pumpkin & Spinach Casserole

Well, believe it or not this is my first time ever attempt in cooking a 100% vegetarian casserole! I figured I should have something vegetarian stocked up in my freezer for when the baby arrives, just to add to the variety. Again, I googled several recipes and came up with this one. Very happy with the result! I mean, how can you go wrong with pumpkin right?? It's like eating roasted pumpkin by the mouthful. I think I overcooked the pumpkin a little too (so be careful not to overboil your pumpkin) so my casserole had a very mushy texture almost like eating pumpkin soup! It was still delicious though, so enjoy!

Ingredients:
1 Kent Pumpkin, peeled and chopped into cubes
1 tbsp oil
1 red onion, thinly sliced
3 tbsp plain flour
100ml chicken stock
Salt and pepper
1 tsp cumin
1/2 tsp ground coriander seed
200g baby spinach, roughly chopped
1 cup grated cheese

Pumpkin & Spinach Casserole 2

Method:
Boil the pumpkin in boiling water for 8 minutes or until tender.

Heat oil in a saucepan and saute red onions until fragrant and tender. Set aside.

Add chicken stock into the saucepan, season with salt and pepper, cumin and ground coriander seed. Gradually add plain flour and stir constantly until sauce thickens. If sauce gets too thick, add more chicken stock.

In a bowl, mix together cooked pumpkin, sauteed onions, spinach and 1/4 cup grated cheese.

Prepare a large casserole dish by spraying oil onto its surface. Spoon pumpkin mixture onto the casserole dish, top with sauce followed by sprinkling the remaining grated cheese over it.
Bake in preheated oven at 190C  for approx. 15 minutes or until the cheese is golden brown. Let stand for at least 10 minutes before serving.

4 comments:

Michelle Chin said...

how do you ensure that the pumpkin does not release water? each time i make pumpkin pie, water will just fill some part of the pie. :(

Kimberly Peterson said...

I think it's inevitable that there is bound to be some water in the casserole dish - I suppose the uncooked spinach will absorb some of the water, make sure boiled pumpkin is fully strained and maybe instead of boiling the pumpkin, pre-roasting them would make a difference? Might even be tastier.

Small Kucing said...

mmm...sounds like a delicious dish

Kate said...

I love this recipe)) Makes me hungry even at almost 3 am!

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