Pumpkin dishes are very much in Europe and America, where this melon culture comes from. Pumpkin is rich in carotene and polysaccharides. It is low in calories and can be used in dietetic foods.
Pumpkin and apple pudding
Cut 500 g of peeled pumpkin into cubes, put in a saucepan, add 150 g of milk and simmer over low heat, covered, until half cooked. Finely chop 600 g apples without peel and core and place them in a saucepan with pumpkin. Add 2, 5 tablespoons of sugar, ground cinnamon and simmer until tender. When the apples are almost ready, put 3 tablespoons of semolina in a saucepan and simmer for 3-4 minutes. You can add washed and steamed raisins, apricots, dried apricots to the finished mass to taste.
Cool the puree to 60 degrees., add 3 yolks and 3 whites, whisked into a strong foam. Stir the squirrels carefully, from top to bottom, so that they do not fall off. Transfer the finished mass to greased and sprinkled with breadcrumbs and bake in a preheated oven. Serve to the table with sour cream.
Baked pumpkin with dried apricots
Cut 500 g of peeled pumpkin into cubes, put in a saucepan with thick sides, add 50 g of butter and simmer over low heat, covered until soft. Rinse 300 g of dried apricots well and scald with boiling water to soften.
Lightly fry 2 teaspoons of flour in butter and pour into a bowl containing a glass of hot (50 degrees) milk. Stir well so that there are no lumps, and pour into a saucepan of boiling milk (200 g). Cook the sauce with continuous stirring over the lowest heat for 10 minutes, salt to taste.
Mix pumpkin with dried apricots and sauce, add salt and sugar to taste. Grease a casserole dish with butter and sprinkle with crushed breadcrumbs. Lay the pumpkin mass, sprinkle with crushed breadcrumbs on top, sprinkle with oil and bake in a hot oven.
