This Italian pumpkin stall recipe is perfect for cold climates, since it is served warm and is quite filling. The best thing about this rich dish is that it is quite quick to do. It is basically made with pumpkin, also known as zucchini or zucchini, onion, milk, flour and spices, so it is not too complicated. This recipe can be done with any flour, we have used integral flour, you can use flour all use, flour of rice or other flour. If you want to get a vegan Italian pumpkin stew, it is enough to use vegetable butter and vegetable milk in the ingredients. Taking these observations into account to learn how to make Italian pumpkin stew.
| 🚻 2 Diners | 🕘 30m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make Italian pumpkin stew: |
| 1 medium pumpkin unit 1 onion unit 2 tablespoons of oil 2 tablespoons of butter 2 tablespoons flour of oregano (optional) 1 teaspoon of nutmeg (optional) |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make Italian pumpkin stew:
1. To start with this Italian vegetarian pumpkin stew, wash the squash very well, remove the ends and cut them in medium semicircles. Usually, these recipes are prepared with the pumpkin skin, but you can also do it with skinless pumpkin.
2. cut the garlic very small and the onion in thin julienne.
3. In a pot or high pan add the oil and sauté the pumpkin, stir and sprinkle at ease.
4. After 5 minutes add the garlic, onion and nutmeg, cook covered for 5 minutes or until the onion is softened.
5. Continue with the Italian pumpkin stew without egg and add the milk, butter, oregano and flour to the squash. Stir well until it is thick. If you are very thick, add more milk.
6. Once you get the desired creamy texture, it is time to serve your Italian pumpkin stew. You can accompany with meat, pasta, rice, chicken or whatever you like. It will be delicious!
