Tuesday, November 15, 2011

Pumpkin Casserole

1 medium Hokaido Pumpkin
200g Feta Cheese
250g Mushrooms
Salt, Pepper, Herbes de Provence
250ml (1 Cup) fresh Milk
  • Slice and sauté the mushrooms i a hot pan. (Tip: make sure to have enough heat to get rid of the moisture and do *not* add all at once)
  • Pre-heat your oven to 160°C (320°F).
  • Remove the seeds from the pumpkin and cut it into 3-5mm thin slices.
  • Prepare the casserole dish by applying some olive oil then stack the ingredients:
    start with pumpkin, then add mushrooms, pumpkin, feta and finish with pumpkin
    Apply salt, pepper and herbs to the pumpkin and mushroom layers.
  • Pour the milk and put the dish into the oven until the pumpkin has soaked up the milkd and gets a little golden crust (~30 minutes).
Enjoy it as a side- or main dish

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