Pumpkin and potato casserole

Votes: 3

Time: 2 hours 15 minutes
Complexity: easily
Servings: 8-10

A simple potato casserole will take on a more interesting flavor and texture when paired with spaghetti squash. The squash needs to be pre-cooked to easily separate its fibers for the casserole. You can bake it in the oven, but it's much quicker to microwave it. To prevent it from exploding under the steam, be sure to poke deep holes all over the surface with a fork. Layer the squash and potatoes in a baking dish and top with a creamy sauce made with thyme, garlic, and Parmesan. A winning flavor combination that will give the casserole a truly amazing flavor!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 large spaghetti squash (about 1.3 kg)
2 cups heavy cream
4 tbsp (60 g) butter
2 cloves garlic, chopped
1 teaspoon fresh thyme leaves, chopped
1 tbsp. grated parmesan
700 g of baking potatoes, such as Russet Burbank (about 2 large tubers)
Special equipment: mandoline grater

Ingredient Substitution Suggestions

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Recipes with similar ingredients: spaghetti squash, cream, butter, garlic, thyme, Parmesan cheese, potato

Cooking the dish according to the recipe:

Preheat oven to 375°F (190°C). Spray a 9 x 13-inch baking dish with cooking spray.
Prick the pumpkin all over with a fork, then microwave in 5-minute intervals, turning the pumpkin occasionally, until the outside is tender and springs back slightly when pressed with a finger, about 15 minutes total. Be careful when turning and removing the pumpkin, as it will become very hot.

Meanwhile, in a large saucepan, combine the cream, butter, garlic, thyme, 1/2 cup Parmesan, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Peel the potatoes, then shred them finely with a mandoline, folding them into the cream mixture. Bring the mixture to a boil over medium-high heat, then remove the saucepan from the heat.
When the pumpkin is cool enough to handle, cut it in half, scrape out the seeds, and then scoop the flesh out with a fork into a medium bowl. Discard the seeds and skin.
Line the bottom of the prepared dish with half the potatoes. Top with half the pumpkin flesh, then the remaining potatoes and the remaining pumpkin. Pour all the liquid from the potato mixture into the baking dish and press the vegetables down to coat them. Sprinkle with the remaining 1/2 cup Parmesan cheese. Place the baking dish on a rimmed baking sheet and bake until golden brown and a knife easily inserts into the potatoes, about 1 hour. Cool the casserole for 15 minutes before serving.

Note

You can also roast the pumpkin in the oven. Cut it in half and scrape out the seeds. Place the pumpkin cut-side down on a parchment-lined baking sheet and roast at 350°F (190°C) for 1 hour or until tender.