Pumpkin with dried apricots in milk sauce

4 servings

30 minutes

Pumpkin with dried apricots in a creamy sauce is an exquisite dish with a delicate, velvety taste and a light sweetness gifted by the apricots. It combines simplicity and sophistication, reminiscent of ancient European recipes where fruits and vegetables harmoniously blended with dairy sauces. Baked to a golden crust, the pumpkin becomes soft and aromatic, while the apricot adds an exquisite hint of Eastern sweetness. Breadcrumbs provide a light crunch, creating a contrast of textures. This dish is perfect as a dessert or as an original side to main courses. It pairs wonderfully with a cup of fragrant tea, highlighting its subtle flavor nuances and creating an atmosphere of coziness and warmth.

Energy value per serving

• Calories: 100.2
• Proteins: 2.1g
• Fats: 3.8g
• Carbohydrates: 16.2g

Ingredients

• Pumpkin: 150 g
• Dried apricots: 75 g
• Butter: 15 g
• Sugar: 5 g
• Milk: 50 ml
• Wheat flour: 5 g
• Breadcrumbs: 5 g

Cooking steps

1. Peel the pumpkin, cut it into small cubes, and fry in oil.

   Required ingredients:

   • Pumpkin: 150 g
   • Butter: 15 g

2. Chop the dried apricots, mix with pumpkin, pile on a greased pan, pour with milk sauce and sugar, sprinkle with crushed breadcrumbs, drizzle with oil, and bake.

   Required ingredients:

   • Dried apricots: 75 g
   • Pumpkin: 150 g
   • Butter: 15 g
   • Milk: 50 ml
   • Sugar: 5 g
   • Breadcrumbs: 5 g
   • Butter: 15 g