Name: Budino di Zucca Gialla (Squash Pudding from the Veneto)
Yield: Serves 6
Cuisine: Italian
Ingredients: Salt and freshly ground black pepper to taste; Sugar to taste, if needed; 5 tablespoons unsalted butter; 1 teaspoon ground cinnamon, or to taste (optional); 3 egg yolks, lightly beaten; 3 tablespoons all-purpose flour; 1 cup milk, heated; 1½ pounds peeled, seeded, and diced butternut or kabocha squash (5 to 6 cups); Freshly grated nutmeg to taste (optional); 4 tablespoons grated Parmesan cheese

Preparation info

Serves
6

Difficulty
Medium

Appears in

Cucina Ebraica

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.