English
Deutsch
español
français
italiano
-
Newest
Lenten cabbage soup with mushrooms
Puff pastries with cherry jam
Kiwi Cookies
Banana Smoothie with Blueberries and Cinnamon
Lamb shashlik
Children's borscht
Pumpkin in milk sauce
How to cook Pumpkin in milk sauce
Step 1
Wash pumpkin, peel and cut into slices.
Step 2
Beat milk with sugar, pepper, salt and flour. Add melted butter.
Step 3
Pour the prepared pumpkin with the milk mixture. Bake in preheated oven until done.
Pumpkin in milk sauce - FAQ About Ingredients, Baking Time and Storage
Yes, butternut squash or sweet potatoes are great alternatives, offering a similar texture and sweetness. Adjust cooking time as needed.
Use coconut milk or almond milk instead of regular milk, and replace butter with coconut oil or a dairy-free butter substitute.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
Yes, freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat thoroughly before serving.
Adjust the sugar to taste. For less sweetness, reduce the sugar or omit it. For more, add a drizzle of honey or maple syrup after baking.
Pair it with roasted meats, a fresh green salad, or crusty bread to soak up the creamy sauce.
Yes, replace the flour with a gluten-free flour blend or cornstarch to thicken the sauce.
The pumpkin should be fork-tender but not mushy. Check by piercing a slice with a fork—it should slide in easily.
Reviews: 0
0 Overall rating5
4
3
2
1
Have you already prepared this recipe? Tell what you think.