Multicooker Pumpkin Casserole with Peanuts

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.