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Pumpkin and Cauliflower Casserole
The vegetables in our Pumpkin and Cauliflower Casserole are cooked to tender perfection in a seasoned cream sauce and topped with a mix of roasted pumpkin seeds, bread crumbs, herbs, and goat cheese.
👥 8 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Cheryl Slocum📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●baking sheet
- ●bowl
- ●oven
📝 Preparation Steps
1
Assemble the vegetables: Preheat oven to 400°F. Butter a 1 1/2-quart casserole or baking dish and set aside. Combine the bread crumbs, pumpkin seeds, butter, and half the thyme in a medium bowl, stir in the goat cheese, and set aside. Slice the pumpkin quarters into 1/8-inch-thick pieces and repeat with the cauliflower quarters. Combine flour, garlic, mustard seeds, salt, cumin seeds, pepper, and remaining thyme in a small bowl. Spread 1/3 of the pumpkin in the bottom of casserole and sprinkle with 2 teaspoons of the flour mixture. Repeat with 1/2 of the cauliflower and 2 teaspoons of flour. Continue layering with the remaining pumpkin, cauliflower, and flour, finishing with pumpkin on top. Pour the half-and-half over the entire casserole, place on a baking sheet, and bake in the center of the oven for ⏱️ 30 minutes.
c. hulled and roasted pumpkin seeds (pepitas)1/2pumpkin (2 1/2 - 3 pounds), peeled, seeded, and quartered1garlic, minced2 cloves
2
Sprinkle topping: After initial ⏱️ 30 minutes of baking, sprinkle bread-crumb mixture over casserole. Return it to oven and bake until golden and bubbly, about 30 more minutes. Serve hot.
Nutrition Facts
calories
258 calories
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