Autumn salmon and pumpkin casserole: A delicious twist on dinner

Autumn casserole with salmon, green pumpkin, spinach, and herbs in a creamy sauce with a delicate hint of curry will delight your taste buds from the first bite.

This recipe is a feast for the senses and proof that casseroles can be truly interesting. The combination of sweet pumpkin, delicate salmon, and aromatic spices creates an extremely tasty and distinctive dish. Each bite offers a lot of complexity, but the flavours are well-balanced.

The mix of sweet paprika, garlic, curry and Provençal herbs makes for an aromatic and delicious family dinner. Pumpkin and salmon are a winning duo that will encourage picky eaters to dig in.

Ingredients:

• 28 oz green pumpkin, peeled
• 6 tablespoons olive oil
• 1 tablespoon sweet paprika
• 1 teaspoon garlic
• 1.5 teaspoons curry
• 1.5 tablespoons Provençal herbs
• ¾ teaspoon salt
• ⅓ teaspoon pepper
• 21 oz salmon fillet
• 3 eggs
• ¾ cup 30% cream
• 2 tablespoons grated Parmesan
• 2 oz fresh spinach
• 6 oz grated yellow cheese

Preparation:

Step 1. Peel the pumpkin and cut it into cubes. Sauté it in a pan with heated olive oil. Season with sweet paprika, dried garlic, curry, Provençal herbs, salt, and pepper.

Step 2. Remove the skin from the salmon and cut the fillet into medium-sized cubes.

Step 3. Break the eggs into a pitcher, add the cream and grated Parmesan, and mix well.

Step 4. Transfer the sautéed pumpkin to an ovenproof dish measuring about 8x8 inches. Place the washed and dried spinach leaves and pieces of salmon on top.

Step 5. Pour the egg and cream mixture over everything and sprinkle with grated cheese. Place in an oven preheated to 375°F for 20 minutes. Serve warm when the cheese is appealingly stretchy. Enjoy your meal!