Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel and dice 1.5 kilograms of butternut squash into 2-inch cubes.

2. 2

   Steam the butternut squash cubes for 20 minutes until they are very tender.

3. 3

   While the squash steams, finely chop 1 medium onion and 2 cloves of garlic, then sauté them in 2 tablespoons of olive oil over medium heat for 5 minutes until softened.

4. 4

   Mash the steamed butternut squash with a fork or potato masher in a large bowl, then add the sautéed onion and garlic mixture, 1 cup of grated Provolone cheese, 2 large eggs, 0.5 cup of whole milk, 2 tablespoons of fresh chopped oregano, 1 teaspoon of ground cumin, 0.5 teaspoon of ground nutmeg, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, mixing everything thoroughly.

5. 5

   Lightly grease a 2-quart heatproof mold or oven-safe dish with 1 tablespoon of olive oil and dust with 2 tablespoons of breadcrumbs to prevent sticking, then pour the butternut squash mixture into the prepared mold.

6. 6

   Place the mold into a large pot or steamer with approximately 1 inch of boiling water, ensuring the water level does not reach the mixture inside the mold, then cover the pot tightly with a lid and steam for 45-55 minutes, or until a knife inserted into the center comes out clean.

7. 7

   Carefully remove the steamed budín from the pot and let it cool for 5-10 minutes before inverting onto a serving platter.

8. 8

   Serve the Budín de Zapallo Anco al Vapor hot, garnished with additional fresh oregano if desired.