Pumpkin Cream with Walnuts and Cinnamon

"For every pumpkin, it`s a matter of honor to be turned into a tasty cream."
Preparation20 min.
Cooking20 min.
Тotal40 min.
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  • milk - 3 1/3 tbsp (50 ml)
  • butternut squash - 17.5 oz (500 g)
  • sugar - 10 tbsp
  • corn starch - 1 tbsp
  • vanilla - 1
  • eggs - 1
  • cinnamon


Cut the butternut squash into pieces. Sprinkle it with 5 tbsp of the sugar and bake in a preheated 320°F (160 °C) oven until ready. Take it out and mash it. Heat the milk with the rest of the sugar until it melts.

Add the butternut squash mixture and leave it to simmer briefly. Mix the egg with the corn starch and vanilla and add it to the mixture as well.

Stir until it thickens. Distribute into cups and garnish with walnuts and cinnamon on top.find similar recipes here

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