Luscious Sweet Pumpkin Casserole

Von Middle Eats · 90 Min.

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Zubereitung

1. Peel and de-seed the pumpkin, then cut it into 2.5 cm pieces. Weigh the pieces and measure out 1/4 of their weight in sugar. Toss the pumpkin with the sugar and leave overnight so it releases its liquid.
2. Put the pumpkin and its liquid into a large pot with the emptied vanilla bean pod. Bring to a simmer over medium-high heat and cook 10 to 15 minutes, until fork-tender but not mushy. Drain in a colander, reserving 500 ml of the liquid.
3. Melt the butter in the same pot. Add the flour and cook 3 to 4 minutes until it forms a smooth, saucy paste.
4. Add about 1/8 of the milk and work it in; the mixture will seize into a dough. Once that milk is absorbed, add 1/4 of the remaining milk and mix until absorbed. Then add 1/4 of the reserved pumpkin liquid and mix until absorbed. Keep alternating milk and pumpkin liquid until both are used up and a custardy sauce forms.
5. Stir in the cream until smooth, then mix in the vanilla seeds.
6. Spread the drained pumpkin in a single layer in a deep baking dish. Smooth the bechamel over the top and flatten it with a spatula.
7. Bake at 180°C (350°F) for 45 to 60 minutes, until golden brown on top. Let cool at least 30 minutes before serving.

Zusammengefasst aus dem Video von Middle Eats. Schau es dir für die Details an.

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