Easy Casserole Recipes for Dinner: Pumpkin and Cauliflower

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Pumpkin and Cauliflower

When we speak about pumpkin, we imagine autumn and Halloween. This bright orange ball is used as a Jack-o’-lantern. By the way do you know that it is a fruit? And its name is derived from Latin and means large melon. It grows everywhere except of icy tundra and is represented by about 45 kinds.

You can eat all of it including flowers, leaves and stem. Consisting of water mostly (90%) it is low calorie and at them same time it is rich in fiber, potassium, magnesium and iron. You can cook it easily, unpeeling it, cutting into pieces and baking into the oven for about an hour and you will get the tasty soft meal.

It is perfect as a side dish. And of course, you can make soup of it and add it to various foods, for example, to cauliflower – another nutritious and tasty component of our recipe. This vegetable is cancer-fighting and rich in antioxidants being able to improve the heart and brain health. It contains vitamins C, K, beta-carotene and an impressive amount of other nutrients. Ant it is a source of the fiber too just like the previous component.

Now can you imagine how healthy you will be after eating the meal cooked according to the recipe!

Easy Casserole Recipes for Dinner: Pumpkin and Cauliflower

If you like both vegetables and easy casserole recipes for dinner then this version is just for you. The key components are pumpkin and cauliflower full of nutrients and health benefits. Casserole is cooked for an hour until all ingredients are tender in a cream sauce.

Course Lunch & dinner
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 2064 kcal


  • 1 cup whole-wheat bread crumbs
  • 1/2 cup hulled and roasted pumpkin seeds
  • 1 tbsp butter
  • 1 tbsp dried thyme leaves
  • 3/4 cup goat cheese
  • 1 piece pumpkin
  • 1 piece head cauliflower
  • 2 tbsp flour
  • 2 piece clove garlic
  • 2 tbsp mustard seeds
  • 1.5 tbsp salt
  • 1 tbsp cumin seeds
  • 1/2 tbsp black pepper (ground)
  • 1.5 cup half-and-half


  1. Preheat the oven to 400 degrees F. 

  2. Take a large enough casserole or baking dish and grease it with butter. Set it aside. 

  3. Now take a bowl and add the bread crumbs, butter, pumpkin seeds, and half the thyme to it, stirring thoroughly. 

  4. When the components are well mixed stir in the goat cheese. 

  5. Cut the pumpkin into quarters and slice each of them into thick pieces.

  6. Take head of cauliflower and do the same. 

  7. Take another bowl and put garlic, flour, mustard seeds, salt, cumin seeds, pepper, and remaining thyme in it. 

  8. Now it’s the time to start assembling all the ingredients in 3 layers (so everything should be divided into 3 parts). 

  9. First pumpkin should be spread in the bottom of casserole and sprinkled with 2 teaspoons of the flour mixture. 

  10. Repeat these two layers twice more, finishing with pumpkin on top.

  11. Now pour the half-and-half to fill in the casserole with veggies.

  12. Place it on a baking sheet and bake during half an hour.

  13. Take the pant out of the oven and sprinkle bread-crumb mixture. 

  14. Return it to oven and bake for about additional 30 minutes. 

  15. Serve immediately.

Recipe Notes

When you top the prepared dish with roasted pumpkin seeds, it becomes even more delicious. We hope you’ll appreciate this delicate composition!

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