Pumpkin and Cauliflower Casserole

Thanks to Western Wake Farmers’ Market shopper Terri Melcher Nelson for sharing this recipe.
Adapted from Country Living recipe

1 cup fresh whole-wheat bread crumbs (or panko bread crumbs)
½ cup pepitas (roasted)
1 tablespoon melted butter
1 tablespoon fresh thyme (or more to your liking)
¾ – 1 cup soft cheese, such as chevre (plain or flavored, such as herb, curry or spicy),  farmer’s cheese, etc
1 2.5-3 lb. eating pumpkin (sugar, cheese, etc)
1 head of cauliflower
3-4 tablespoons flour (if using more watery pumpkin, use more flour)
2-4 cloves garlic, minced (to like)
2 teaspoons mustard seeds
1 ½ teaspoons kosher salt
1 teaspoon cumin seeds
½ teaspoon fresh-ground pepper
1 cup heavy cream

  1. Preheat oven to 400° F. 
  2. Butter a 2 quart casserole dish.
  3. In a medium bowl, combine bread crumbs, pepitas, butter and half the thyme.  Add in cheese; set aside.
  4. In a small bowl, combine flour, garlic, mustard seeds, salt, cumin seeds, pepper and remaining thyme.
  5. Quarter and peel pumpkin; slice into 1/8” slices.  Quarter cauliflower; slice into 1/8” slices.
  6. Layer pumpkin, cauliflower, pumpkin, cauliflower, pumpkin with 2 ½ teaspoons of the flour mixture between layers.
  7. Pour the cream over the top of layers.
  8. Bake in center of oven for 30 minutes.
  9. After initial 30 minutes of baking, add cheese/bread crumb mixture of the top and bake until golden & bubbly, approximately 30 more minutes.
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