Pumpkin Pecan casserole (BC)

Anything from the oven is pretty brilliant for a rainy day. This is a perfect end of the week as it gets rid of any leftover ingredients. If you have a lot of pumpkin and sweet potato left, omit the regular potato. In case you’re not a fan of sweet potato, you can substitute pumpkin or regular potato. Layer whatever you use with cheese and nut layers.

Ingredients:

  • 150gr potato, skin on
  • 125gr pumpin, peeled
  • 75gr sweet potato, peeled
  • 35gr Gorgonzola
  • 35gr Mozzarella
  • 50gr chopped pecans
  • 165ml 15% cooking cream
  • 40gr grated Gouda cheese

Serves 1 as part of the Budget Challenge

Recipe:

Pre-heat the oven to 180°C.

Slice the potato and cook or steam until softening.
Slice the sweet potato and divide this over an oven dish. Top with half of the pecan nuts plus the Gorgonzola.
Top with sliced pumpkin and then add mozzarella.
Top with the cooked potato slices. Pour the cream over the dish and sprinkle the Gouda over the top.
Bake for 30 minutes.

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