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Roasted Pumpkin and Savory Casserole

This casserole combines roasted pumpkin and hearty vegetables with a creamy, cheesy sauce, layered and baked until bubbling and golden on top. The dish features a tender interior with a crispy cheese crust, offering a comforting yet vibrant autumn-inspired meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg pumpkin peeled and cubed
  • 1 cup chopped onion
  • 2 cloves garlic minced
  • 1 cup vegetable broth
  • 1 cup shredded cheese cheddar or a mix
  • 1 cup cooked rice or breadcrumbs for layering
  • 2 tablespoons olive oil
  • 1 teaspoon cinnamon optional, for a warm spice note
  • to taste salt and pepper

Equipment

  • Baking Dish
  • Mixing bowls
  • Knife
  • Cutting board
  • Spoon or spatula
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C). Toss the cubed pumpkin with a tablespoon of olive oil, salt, pepper, and cinnamon, then spread it evenly on a baking sheet. Roast until tender and slightly caramelized, about 25-30 minutes, filling your kitchen with a warm aroma.
  2. While the pumpkin roasts, heat a tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes, stirring occasionally. Then, stir in the minced garlic and cook for another minute until fragrant.
  3. Add the roasted pumpkin to the skillet along with the vegetable broth. Mash the pumpkin slightly with a spoon or spatula, letting it cook for about 5 minutes until the mixture thickens and becomes creamy. Season with additional salt and pepper if needed.
  4. Transfer a layer of cooked rice or breadcrumbs into the bottom of a greased baking dish to create a base. Spread half of the pumpkin mixture over this layer, then sprinkle with a generous handful of shredded cheese.
  5. Add another layer of rice or breadcrumbs on top of the pumpkin and cheese. Pour the remaining pumpkin mixture over this final layer, ensuring an even coating.
  6. Sprinkle more shredded cheese over the top of the assembled casserole. Place it in the oven and bake until the top is golden brown and bubbling, about 20-25 minutes.
  7. Remove the casserole from the oven and let it sit for a few minutes. This helps settle the layers and enhances the texture. Serve warm, with a crispy cheese crust on top and tender pumpkin-filled layers inside.

Notes

Feel free to add in other vegetables like spinach or zucchini for extra color and flavor. You can also swap in different cheeses to customize the dish.