Squash Pudding with Cottage Cheese

Squash Pudding with Cottage Cheese

Let’s catch the last autumn days with its colorful season of vegetables and bake squash pudding with cottage cheese. Serve brown cottage cheese pudding with squash hot, warm or completely cooled with sour cream or your favourite topping. Even choosiest eaters will be delighted with amazingly looking tasty dish and its exquisite way of serving!

Ingredients

To bake squash pudding with cottage cheese you will need the next ingredients
To bake squash pudding with cottage cheese you will need the next ingredients:

  • 2,2 lb of squash flesh
  • 10,5 oz of cottage cheese, 9% fat
  • 1 egg
  • 2 tbsp of sugar (or honey)
  • 1/2 of lemon
  • 1 oz of semolina

Directions

  • Prep and Cook time: 1 hour
  • Yield: 4 servings

Recipe with Step by Step Pictures

  • Choose tear drop shaped squash of sweet sorts. Cut the washed veg lengthwise, scoop off the soft pulp and seeds. Left one half untouched because it will serve as a baking bowl. Peel the other half and grate it finely
    1. Choose tear drop shaped squash of sweet sorts. Cut the washed veg lengthwise, scoop off the soft pulp and seeds. Left one half untouched because it will serve as a baking bowl. Peel the other half and grate it finely.
  • Stir the fat cottage cheese with one large or two small eggs
    2. Stir the fat cottage cheese with one large or two small eggs.
  • Add row squash flesh. Squeeze the grated flesh if it is too juicy
    3. Add row squash flesh. Squeeze the grated flesh if it is too juicy.
  • Pour sugar, which can be replaced by honey
    4. Pour sugar, which can be replaced by honey.
  • Add semolina and mix, letting the grains soak the water and increase its volume
    5. Add semolina and mix, letting the grains soak the water and increase its volume.
  • Peel the half of lemon and squeeze it to give the soft bakery a hint of citrus flavor. Stir squash and cottage cheese mass until smooth
    6. Peel the half of lemon and squeeze it to give the soft bakery a hint of citrus flavor. Stir squash and cottage cheese mass until smooth.
  • Fill in the orange bowl made of squash with the sweet mass chock full. Mount the semi-product on the baking sheet or in a springform pan, than place it into preheated oven for 40-50 minutes. Bake at the temperature of 180 degrees
    7. Fill in the orange bowl made of squash with the sweet mass chock full. Mount the semi-product on the baking sheet or in a springform pan, than place it into preheated oven for 40-50 minutes. Bake at the temperature of 180 degrees.

So, squash pudding with cottage cheese is baked
So, squash pudding with cottage cheese is baked!


Enjoy your meal
Enjoy your meal!

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