Warm up autumn with this savory pumpkin-potato casserole

Pumpkin is one of my favorite vegetables, and I always look forward to seeing it in stores. The list of pumpkin recipes is exceptionally long, and I doubt any other vegetable can boast such popularity. However, I always begin with the casserole before I start making pumpkin soup, pancakes, pumpkin bread, or dumplings with orange filling. In my home, it has become a symbol of the beginning of autumn, much like the changing color of leaves or the turning on of radiators.

Of course, it takes two to tango, and in the case of a pumpkin casserole, those two are potatoes. These vegetables blend perfectly together, and the dish tastes good even when reheated. Add some cheese, onion, eggs, and spices, and you have a winner. I'm certain of this recipe—I know it by heart and could make it with my eyes closed. That's why I can recommend it to you with my whole... stomach!

Ingredients:

                    
• About 1.5 lbs of pumpkin pulp (I use butternut)
• 1.5 lbs of potatoes
• 3.5 oz of cheese
• 1 onion
• 2 cloves of garlic
• 2 eggs
• 2 handfuls of parsley leaves
• Salt
• Pepper
• 1 teaspoon turmeric
• Olive oil

Instructions:

                  
1. Chop the onion and parsley leaves.
2. Crush the garlic cloves.
3. Separate the egg yolks from the whites.
4. Grate the cheese and pumpkin pulp, then peel and dice the potatoes.
5. Boil the potatoes in salted water. Once softened, mash them into purée.
6. Sauté the onion and garlic in a small amount of olive oil and add to the potatoes.
7. Add salt, pepper, turmeric, and beaten egg whites.
8. Mix the pumpkin, cheese, and egg yolks separately.
9. Grease the baking dish and spread the potato mixture inside. Then, layer the pumpkin mixture on top.
10. Bake for 40 minutes at 350°F, then sprinkle with chopped greens at the end. It's ready!