Pumpkin Casserole with Béchamel – Ingredients and Preparation Method

Pumpkin Casserole with Béchamel – Ingredients and Preparation Method

Pumpkin belongs to the gourd family, which also includes cucumbers and zucchini, and is known in some regions as squash. It is a highly nutritious vegetable, rich in vitamins, especially vitamin D, as well as phosphorus, iron, and copper. It comes in various colors like yellow, red, and orange.

Pumpkin can be prepared in many ways. It can be used in dishes such as kibbeh, prepared with béchamel or honey, cooked as soup, mashed, or made into a stew.

In this article from Arabicook.com, we present the ingredients and preparation method for pumpkin casserole with béchamel.

Ingredients for Pumpkin Casserole with Béchamel:

• 3 kilograms of pumpkin.
• 3 cups of water.
• ¼ cup of sugar.

For the béchamel sauce:

• 4 tablespoons of corn oil.
• ¼ cup of flour.
• 2 cups of milk.
• ¼ tablespoon of ground cinnamon.
• 1 tablespoon of rose water.

For the filling:

• ¼ cup of each: shredded coconut, chopped almonds, chopped walnuts, and raisins.

For greasing the baking dish:

• 2 tablespoons of ghee.
• ¼ cup of breadcrumbs.

Preparation Method for Pumpkin Casserole with Béchamel:

1. Cook the pumpkin:

   • Peel the pumpkin and cut it into medium-sized cubes. In a large pot, cook the pumpkin with water and sugar over medium heat until the pumpkin becomes soft.
   • Drain the pumpkin, reserving one cup of the cooking water, and set it aside.

2. Prepare the béchamel sauce:

   • In a suitable-sized pot, heat the oil over medium heat. Add the flour and stir continuously until it turns light golden.
   • Gradually add the milk and the reserved pumpkin cooking water while stirring to create a thick sauce. Let the mixture boil for 2 minutes, then remove from heat and stir in the cinnamon and rose water.

3. Prepare the casserole dish:

   • Preheat the oven to 180°C (350°F). Grease a medium-sized oven dish with ghee and sprinkle breadcrumbs on the bottom and sides of the dish. Keep one tablespoon of breadcrumbs aside for later.

4. Assemble the casserole:

   • Spread ¼ cup of béchamel sauce on the bottom of the dish. Add half of the cooked pumpkin, then layer the filling (coconut, almonds, walnuts, and raisins).
   • Pour another ¼ cup of béchamel sauce over the filling, followed by the remaining pumpkin. Top with the remaining béchamel sauce and sprinkle the reserved breadcrumbs on top.

5. Bake the casserole:

   • Place the dish in the oven and bake for about 20 minutes until the top is golden.
   • Remove from the oven and serve the pumpkin casserole hot.