🎃 Creamy Hokkaido casserole with pepper infusion

Name: Creamy Hokkaido casserole with pepper infusion
Total time: 50 min
Yield: 4 servings
Ingredients: 600 g Hokkaido pumpkin (peeled and cubed); 200 ml Milk; 80 g Cheddar (grated); 1 große Red pepper (cut into strips); 100 g Bacon cubes; 1 kleine Onion (chopped); 1 ½ TL Sodium citrate (or lemon juice for acidity); 1 Prise Salt and white pepper

510 kcal · 50 min · 4 servings

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Ingredients

600 g Hokkaido pumpkin (peeled and cubed)
200 ml Milk
80 g Cheddar (grated)
1 große Red pepper (cut into strips)
100 g Bacon cubes
1 kleine Onion (chopped)
1 ½ TL Sodium citrate (or lemon juice for acidity)
1 Prise Salt and white pepper

Instructions

1. Preheat the oven to 180 °C (356 °F) convection.
2. Steam the pumpkin in a pot with a little water for 10 minutes until soft enough to be easily mashed with a fork.
3. Fry the bacon in a pan until crispy and set aside. In the same fat, sauté the onion and pepper strips for 5 minutes.
4. Puree the cooked pumpkin with the milk until smooth in a blender.
5. Stir the grated cheddar and sodium citrate into the pumpkin mixture until the cheese has completely dissolved.
6. Gently mix the pumpkin filling with the sautéed onions, peppers, and bacon.
7. Fill the mixture into a baking dish and bake for 25 minutes in the oven until the surface is set and browns slightly.

Nutrition per serving

kcal: 510
Protein: 28 g · Fett/Fat: 22 g · Carbs: 52 g