Baked pumpkin with bryndza
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351recipe,photo-recipe,butternut squash,sheep cheese - bryndza,Vegetable sides,Gluten-Free
Vegetable sides
Ingredients
Ingredients
| butternut squash | 1.3 240 | lb kcal | 600 | grams | |
| chicken egg | 2 176 | pcs kcal | 2 | pieces | |
| olive oil | 0 ?? | kcal | 0 | ||
| parsley leaves | 1 7 | tbsp kcal | 1 | tablespoon | |
| salt | 0 ?? | kcal | 0 | ||
| semi skimmed milk 1,5% | 6.75 48 | tbsp kcal | 100 | milliliters | |
| sheep cheese - bryndza | 7 550 | oz kcal | 200 | grams |
Recipe
1.
butternut squash 1.3 lb (600 g)
Peel the pumpkin, remove the pumpkin seeds. Cut into approximately 1 cm thick parts.
2.
sheep cheese - bryndza 7 oz (200 g) • chicken egg 1 pc • parsley leaves 1 tbsp
Mix the bryndza with the egg in a bowl, add the parsley. Mix everything together.
3.
Grease a baking dish with oil, spread half of the pumpkin parts in it and pour the bryndza mixture over it.
4.
semi skimmed milk 1,5% 6.75 tbsp (100 ml) • chicken egg 1 pc • salt
Add rest of the pumpkin parts, milk with a beaten egg. Salt.
5.
Bake covered for 10 minutes and then uncovered for 20 minutes at 735°F (390°C)F (390°F (200°C)). The pumpkin must be soft.
Bon appetit!
