Marble Pumpkin and Cottage Cheese Casserole
Creamy Marble Pumpkin and Cottage Cheese Casserole made with roasted pumpkin, poppy seeds, Greek yogurt, and a hint of orange. This easy homemade dessert has beautiful golden swirls, a soft texture, and just the right amount of sweetness.
Ingredients
For the Cottage Cheese Layer
- - 500 g cottage cheese 5% fat, well-drained
- - 2 large eggs
- - 80 g granulated sugar
- - 20 g cornstarch
- - 100 ml Greek yogurt adjust as needed
- - 2–3 tablespoons poppy seeds
For the Pumpkin Layer
- - 400 g roasted Hokkaido pumpkin weighed after roasting
- - 2 large eggs
- - 50 g cornstarch
- - Zest of ½ orange
- - Juice of ½ orange
- - Powdered sugar to taste
Instructions
- Roast the pumpkin: Cut the pumpkin into pieces, remove the seeds, and arrange on a parchment-lined baking tray. Roast at 375°F (190°C) for approximately 25–35 minutes, until soft. Let cool and measure 400 g.
- Prepare the cottage cheese mixture: In a large bowl, combine the cottage cheese, eggs, sugar, cornstarch, Greek yogurt, and poppy seeds.
- Blend until creamy: Use a hand blender to mix everything until smooth. Add a little more yogurt if the mixture is too thick.
- Prepare the pumpkin mixture: In another bowl, combine the cooled roasted pumpkin, eggs, cornstarch, orange zest, and orange juice. Add powdered sugar to taste, adjusting sweetness before adding the raw eggs.
- Blend the pumpkin filling: Mix everything with a hand blender until smooth and creamy.
- Prepare the baking dish: Line a baking dish with parchment paper, covering the bottom and sides.
- Layer the mixtures: Add a spoonful of pumpkin mixture to the center of the dish, followed by a spoonful of cottage cheese mixture. Continue alternating until both mixtures are used.
- Create the marble pattern: Gently drag a toothpick or skewer through the layers to create beautiful swirls. Avoid mixing too much.
- Bake the casserole: Place in a preheated oven at 340°F (170°C) for approximately 45–60 minutes, until the edges are set and the center has a slight wobble.
- Cool and serve: Allow the casserole to cool completely, then refrigerate for 2–3 hours before slicing. Serve chilled or at room temperature.
Notes
Nutrition Information
Approximate values per serving, based on 8 slices. Actual values depend on the cottage cheese, Greek yogurt, and amount of added sugar.| Nutrient | Estimated amount |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 29 g |
| Protein | 15 g |
| Fat | 9 g |
| Saturated Fat | 3 g |
| Fiber | 2 g |
| Sugar | 17 g |
Cottage cheese: Use well-drained cottage cheese or farmer's cheese. Too much moisture can make the casserole watery.
Pumpkin: Hokkaido pumpkin is naturally sweet and creamy. Butternut squash is a good alternative.
Greek yogurt: Adjust the quantity depending on the moisture of your cottage cheese. The mixture should be creamy but not runny.
Sweetness: Taste the pumpkin puree before adding the eggs and adjust the powdered sugar to your preference.
Marble pattern: Alternate spoonfuls of both mixtures in the center of the dish. Use a toothpick for extra swirls.
Baking: Avoid overbaking. The edges should be firm, while the center can still wobble slightly.
Chilling: Refrigerate for at least 2 hours before slicing for a firmer texture and cleaner slices.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3–4 days.
Freezing: Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.
