Pumpkin Casserole with Wine and Cheese
Pumpkin provides fiber and gentle sweetness, while hard cheese and sour cream make the dish more filling. Dry white wine and nutmeg add a delicate aroma, and baking creates a browned topping.
Peel the pumpkin (1000 g), cut it into cubes, cover it with water, and boil it for 10 minutes until slightly tender. Drain it.
Combine the butter (40 g) with the almond flour (40 g), gradually pour in the unsweetened almond milk (100 g), and leave the sauce for 5 minutes until thickened, stirring.
Set the sauce aside, pour in the dry white wine (120 g), add the sour cream (50 g), table salt (3 g), black pepper (1 g), and nutmeg (1 g). Stir until smooth.
Transfer the pumpkin to a baking dish, pour over the sauce, and sprinkle with grated hard cheese (150 g). Bake at 200 °C for 20 minutes until browned.
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