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.
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Inventory: Oven
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.
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