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Cabotian pumpkin puree

Photo of the Cabotian pumpkin puree – recipe of Cabotian pumpkin puree on DeliRec
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Cabotian pumpkin puree


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Tempo de preparo

20 min(s)


3 servings


  • Ingredients
  • Recipe
  • Cubed cabotiá pumpkin without shell250 g
  • Boiling water500 ml
  • Hot milk1/4 cup
  • Coarsely grated Parmesan1/4 cup
  • Butter1 tablespoon
  • Salt and black pepper to taste
  1. Place the cabotiá pumpkin in a pan, cover with water and a pinch of salt. Take it to the fire and let it cook until it's very soft.
  2. Drain the water and mash the pumpkin. I used a hand mixer and it was pretty easy, but a fork or potato masher works just as well.
  3. After kneading, add the milk and butter, mix well. Season with a little salt and pepper. Take it to the fire very low and let it cook until it gets a puree texture, very pasty and a little firm.
  4. Turn off the heat and add the parmesan cheese. Mix well and serve with minced meat.

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