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
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 thoughts on “Pumpkin and Spinach Casserole”
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. 😦
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.
mmm…sounds like a delicious dish
I love this recipe)) Makes me hungry even at almost 3 am!