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Pumpkin with Cottage Cheese

Pumpkin with Cottage Cheese

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Appetizers | Argentinian cuisine

⏳ Time

6 hours

🥕 Ingredients

9

🍽️ Servings

5

Description

Recipe by David Smith, chef at the Harvest Kitchen.

Ingredients

  • Butternut Squash - 4 lbs
  • Butter - 3.5 oz
  • Powdered Sugar - 3.5 oz
  • Vegetable Oil - 1 fl oz
  • Shelled pumpkin seeds - 1.4 oz
  • Pistachios - 0.7 oz
  • Cottage cheese - 3.5 oz
  • Honey - 0.7 oz
  • Salt - to taste

Step by Step guide

Step 1

Clean the firm part of the pumpkin and cut it into segments weighing 30-40 grams. The part with the seeds can be chopped into smaller pieces (this will be used for making the cream).

Step 2

Place the pumpkin in a dish, drizzle with vegetable oil, sprinkle with powdered sugar, and add salt. Preheat the oven to 356°F (350 degrees Fahrenheit), place a shallow dish with water on the bottom rack, and bake the pumpkin for 10 minutes. After that, remove the water and continue cooking for another 15-20 minutes.

Step 3

Remove the part of the pumpkin intended for the cream. Leave the other part in the oven and dry it at a temperature of 140°F for 4-6 hours, until the excess moisture evaporates and the pumpkin becomes firm.

Step 4

Place the pumpkin for the cream in a blender and blend until smooth, adding the butter cube by cube. The butter will give the cream a silky texture and rich flavor.

Step 5

Mix the dried pumpkin with cottage cheese, using a ratio of 100 grams of pumpkin to 25 grams of cottage cheese. Season with salt, add honey and vegetable oil, mix well, and transfer to a plate next to the pumpkin cream. Top with seeds and pistachios. If desired, you can garnish with microgreens or edible flowers.

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