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Ingredients
- 600g pumpkin or butternut squashed peeled and seeds removed
- 180 grated Parmigiano Reggiano
- 5g of salt
- 10g Mostarda di Cremona (very spicy mustard fruit preserve)
- 20g Amaretto biscuits (crumbled)
- 1g nutmeg
Instructions
Cut the pumpkin into large cubes and roast in the oven at 140°C until soft. Alternatively, you can microwave the diced pumpkin covered with plastic wrap on high power for 15 minutes.
Once the pumpkin is soft, drain it in a fine colander for at least 30 minutes to remove the excess moisture.
In a bowl combined the drained pumpkin, grated parmesan, cheese, salt, fruit mustard, and crumbled amaretto biscuits.
Mix until you achieve a smooth and soft creamy consistency.
Transfer the mixture to a piping bag and keep refrigerated until use.
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30 min
