Pumpkin pudding
Budino di zucca
This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.
750 g butternut squash-50 gr sugar-30 g of corn starch-.5 liter of soy milk-1 teaspoon cinnamon powder-1 tsp ground ginger-grated rind of 1 lemon-salt
1) preheat the oven to 200°.
2) Peel the pumpkin, remove the seeds and slice it.
3) Broaden the slices on parchment paper on a baking tray and go into the oven for 15 minutes.
4) Churning and mashing the pulp up to reduce it in cream.
5) Collect the pulp into a saucepan with the sugar, lemon zest, spices and salt.
6) Dilute the cornstarch with a little soy milk. Pour over squash, add the remaining milk and mix.
7) stirring, bring to a boil. Lower the heat and leave to simmer for 5 minutes.
8) distribute in individual pans and bake for 20 minutes.
(Thanks to Giancarlo C.)
