Autumnal pumpkin and cauliflower casserole

Ingredients for 4 servings:

• 2 onions, red
• 3 carrots
• ½ large pumpkin(s) (e.g. Hokkaido pumpkin)
• 1 cauliflower
• Oil for frying
• 2 garlic cloves
• 2 tbsp tomato paste
• 1 can tomatoes, chopped
• 250 ml vegetable stock
• e.g. salt and pepper
• nutmeg powder
• 200 g lentils, red
• 200 g crème fraîche
• 200 ml whipped cream
• 250 g Emmental cheese, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegetarian, also vegan possible, with red lentils

Wash the vegetables. Then dice the onions, carrots, and pumpkin into small to medium pieces, and cut the cauliflower into very small florets. In a large pot, fry the onions with a little oil. Crush the garlic and add it. Then gradually add the vegetables and fry. Add tomato paste and deglaze with chopped tomatoes and vegetable stock. Season with salt, pepper, and nutmeg. Let everything reduce slightly. Meanwhile, boil hot water, add salt, and cook the red lentils according to the package instructions (usually about 10-15 minutes. Do not soak the lentils beforehand!). Drain the lentils and mix them with the vegetables. Half-fill a large casserole dish with the “stew,” spread crème fraîche and a little cream over it, then add a layer of grated cheese. Layer the other half on top in the same way. Bake the cheese in the oven at 200°C (grill + fan) for about 20 minutes until crispy. Then let the casserole cool and enjoy. Tip for the vegan version: Can easily be made vegan with oat cream, Crème Vega, and cheese substitute or nutritional yeast. Tip: It tastes almost even better the next day when the casserole has stretched a bit and is therefore a bit firmer.