Budino di Zucca Gialla

Squash Pudding from the Veneto

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

From the dairy section of La cucina nella tradizione ebraica comes the inspiration for this recipe for a rich and irresistible pumpkin squash pudding. It is served warm as a side dish and would be great as part of a Thanksgiving meal. I know it sounds funny, given the salt, pepper, and Parmesan, but in the old days it occasionally was served cold as dessert, topped with a fruit sauce. Our butternut squash is closest in flavor to the Italian zucca.