- 1 hokkaido pumpkin (about 500 g/ 1 pound)
- 1 onion (medium)
- 2 garlic cloves
- 1 bunch parsley
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pinch saffron threads
- 230 milliliters vegetable stock
- 150 milliliters condensed milk (4% fat, of course unsweetened or full-fat milk)
- 3 tablespoons orange juice (freshly squeezed)
- 2 tablespoons freshly grated parmesan
- freshly ground black pepper
- gnocchi (or pasta to serve)
- parmesan (more, to serve)
- Wash the Hokkaido pumpkin, you don't have to peel it. Remove the seeds and cut the flesh into small cubes. Finely chop the onion and the garlic cloves. Chop the parsley as well.
- Heat the butter and the olive oil in a large pan. When the fat is hot, add the saffron threads and leave for a few seconds. Add the onion, garlic and pumpkin, stir well and cook until the onions are translucent and the pumpkin glazed. Add half of the parsley and stir.
- Slowly pour in the stock and the condensed milk and cook on high heat and uncovered until the sauce thickens. Blend the sauce.
- Add the orange juice and salt and pepper to taste. If the sauce is too thick, add a few extra tablespoons of orange juice, milk or stock to taste. Stir in the rest of the parsley and the grated Parmesan.
- Serve with gnocchi or pasta and more grated Parmesan on top.
|Calories320Calories from Fat120|
|% DAILY VALUE|
|Calories from Fat120|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.