Pumpkin and Cottage Cheese Casserole – Page 2

Preheat the oven: Preheat your oven to 180°C (350°F).
Cook the pumpkin: Peel and dice the pumpkin into small cubes. Steam or boil the pumpkin for about 15-20 minutes until tender, then drain and set aside.
Mash the pumpkin: Once the pumpkin has cooled slightly, mash it into a smooth consistency using a fork or a potato masher. If you prefer a smoother texture, you can blend it.

Mix the ingredients: In a large bowl, combine the cottage cheese, egg, cinnamon, salt, sugar, and semolina. Mix well until smooth and well combined.
Fold in the cranberries: Add the dried cranberries to the mixture, stirring them in evenly to distribute their tart flavor throughout the casserole.
Add sour cream: Stir in the sour cream to add creaminess to the dish, which will also help balance the flavors.

Sauté the garlic: In a small pan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic, as this could give the dish a bitter taste.
Season: Add a pinch of salt and black pepper to the garlic mixture, stirring well. Remove from the heat and set aside.

Prepare the baking dish: Grease a baking dish with oil and lightly dust it with flour to prevent sticking.
Layer the casserole: Pour the mashed pumpkin into the cottage cheese mixture, and stir until well combined. Spread this mixture evenly into the prepared baking dish.
Drizzle the garlic butter: Drizzle the garlic butter mixture evenly over the top of the casserole. This will infuse the dish with a rich, savory flavor.
Top with cheese: Sprinkle the grated cheese generously over the casserole, creating a rich, golden layer when baked.

Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and bubbling.
Cool slightly: Remove the casserole from the oven and allow it to cool for a few minutes before serving.