Timbale of butternut squash
Instructions
Cook separately in salted water, rice and pumpkin.
Then chop the pumpkin and mix in 50 g of Parmesan cheese and half of the cream.
Add a little butter and grated nutmeg.
Take the rice and mix it with the rest of the cream, the rest of the Parmesan cheese, butter and a pinch of cinnamon.
Place In an ovenproof dish, alternating layers, pumpkin, rice and add the eggs.
Simmer for 10 minutes and finished cooking salt and pepper.
Ingredients and dosing for 4 persons
- 300 g of rice
- 600 g of yellow squash
- 150 g of butter
- 2 cups of cooking cream
- 100 g of parmigiano
- Cinnamon
- 4 eggs
- Nutmeg
- Salt
- Pepper