Coconut milk makes this casserole super creamy. I remember that many years ago I wasn't a fan of this little gem. But now it is obvious for me to use it in this cheesy baked mac and zucchini for example. Or toss it into other savory dishes to make them extra creamy. This casserole also contains chopped sun-dried tomatoes, thyme and a little bit of curry powder. My mom's pumpkin had such a tender skin so it was very easy to peel. Not like that store-bought pumpkin which had a terribly thick skin and it was a nightmare to peel it. Since it is the pumpkin season, check out these other delicious pumpkin recipes.
PS! If you want to make this dish gluten-free, just use certified gluten free oats and replace the soy sauce with tamari or add a little bit of more salt.
Serves: 6 people
Preparation time: 30 minutes active, 30 minutes passive. Total: 1 hour.
- 3-4 Tbsp sun-dried tomato oil
- 3 onions
- 2 tsp salt
- 1 tsp dried thyme
- 2 ½ lbs / 1,1 kg grated pumpkin flesh
- 2 cups / 250 g rolled oats (uncooked)
- 2 cups / 480 ml water
- 10 sun-dried tomatoes in oil (couple of handfuls)
- 14 oz / 400 g can coconut milk
- 2 Tbsp soy sauce or tamari
- 1 tsp curry powder
Preheat the oven to 400 F / 200 C. Heat up some oil in a thick-bottomed pot or in a deeper pan. Add chopped onions, one teaspoon of salt and thyme. Stir and let it cook for a couple of minutes. Add grated pumpkin and let it simmer for 10 minutes. Add oats and water and let it simmer for 5 minutes. Add another teaspoon of salt, chopped sun-dried tomatoes, coconut milk, soy sauce and curry powder. Stir and let it simmer for another 5 minutes. Pour the mix into a greased deep dish baking pan and bake the casserole for 30 minutes at 400 F / 200 C.