Pumpkin and Almond Casserole
Pumpkin provides fiber and carotenoids, almond flour contributes fats and vitamin E, while eggs and cheese add protein. The casserole is tender, gently spiced, and golden on top.
Cut the pumpkin (400 g) into cubes and cook it with a small amount of water until tender. Blend the pumpkin into a smooth purée.
Divide the almond flour (100 g) and butter (60 g) into two portions. Stir one portion of each ingredient into the pumpkin purée.
Whisk the eggs (250 g) with table salt (2 g), black pepper (1 g), and cinnamon (2 g). Add the hard cheese (100 g), reserving half for the topping.
Gently combine the pumpkin purée with the egg mixture, transfer it to a dish greased with the remaining butter, top with the remaining almond flour and cheese, and bake at 200°C for about 30 minutes.
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