Multicooker Pumpkin Casserole with Peanuts
Pumpkin adds juiciness and carotenoids, peanuts contribute protein and fats, and cheese creates a rich browned crust. Almond flour binds moisture instead of breadcrumbs, keeping the hot casserole set.
Read
Video on the topic
Reviews
Notes
400
Servings: 5 (1 serving ≈ 151 gram)
Digestion time: 4 hour
Complete protein: ✔
Finely chop the peanuts (50 g). Wash the pumpkin (500 g), peel it, and cut it into cubes.
Transfer the pumpkin to the multicooker bowl, add a little water, and cook on the Stew setting for 1 hour.
Combine the cooked pumpkin with the butter (50 g) and almond flour (50 g), then season with table salt (3 g).
Top the mixture with the peanuts and hard cheese (100 g), then cook on the Bake setting for 20 minutes more until browned.
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Multicooker Pumpkin Casserole with Peanuts", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
More warm:More recipes
More casseroles:More recipes
Watch others porridges and side dishes:
We recommend reading
All articlesHow to Reduce the Risk of Mycotoxins in Nuts, Grains, and Spices
8min
Smoke point temperature of various types of oils and fats.
9min
How to Make Espresso and Cappuccino at Home: Dose, Extraction, Milk Foam, and Keto Alternatives
5min
What Types of Sweeteners Are There: Sugars, Polyols, Glycosides, and Sweet Proteins?
13min
Share: