Pumpkin or squash filling

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By Anne Willan

Published 1989

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Mix 1 cup/125 g puréed cooked pumpkin or acorn squash, 2 oz/60 g crushed amaretti cookies, 1 egg, 1 cup/125 g grated Parmesan cheese, ¼ cup/30 g breadcrumbs, grated nutmeg, salt and pepper to taste.