Savory Pumpkin Casserole from Estonia - Kõrvitsavorm Recipe

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds flavor while being lower in fat.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a different flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories and lactose-free.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal provides binding without cholesterol.

Peel the kabocha squash and chop it into 1 centimeter cubes.

Bring a pot of water to a boil and season it with plenty of salt.

Add the pumpkin cubes to the boiling water and let them parboil for 10-20 minutes.

Remove the pumpkin from the pot and let it cool in a bowl.

Dice the mushrooms and remove the stems.

Simmer the diced mushrooms in a little bit of water until the water evaporates.

Add a few tablespoons of olive oil to the pan and heat it up.

Add the diced onion to the pan and sauté until translucent.

Add minced garlic and sauté until fragrant.

Add smoked pork belly bacon to the pan and cook until it takes on color.

Grease a baking dish with butter.

Combine the pumpkin, mushroom, and bacon mixture in the baking dish.

Season with grated nutmeg, ground clove, salt, and pepper, and mix thoroughly.

Add beaten eggs and heavy cream to the mixture and combine.

Add a handful of shredded gruyere cheese and mix.

Top with more cheese for a golden crust.

Bake in a 200°C (400°F) oven for about 30 minutes, using the broiler if needed for crispiness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens