Pumpkin with Béchamel and Nuts

Ingredients

- 1 kg pumpkin
- 500 g sugar
- Nutmeg
- 1 bag of shredded coconut from Oscar Nuts
- 1 bag of raisins from Oscar Nuts
- 1 bag of hazelnuts from Oscar Nuts
- 1 bag of walnuts from Oscar Nuts
- 1 bag of almonds from Oscar Nuts
- 3 tablespoons ghee
- 3 tablespoons flour
- ½ liter of cold milk
- 4 tablespoons sugar
- Vanilla
- 3 tablespoons crème fraîche

step by step recipe

01

Mix the pumpkin with the sugar and place them on low heat.

02

Add the nutmeg, shredded coconut, and raisins and cook until dry.

03

To make the béchamel: In another pot over low heat, add 3 tablespoons of ghee, flour, milk, sugar, vanilla, and crème fraîche and stir until combined.

04

Grease a baking dish with ghee and sprinkle with crushed breadcrumbs. Add the pumpkin mixture, hazelnuts, walnuts, almonds, and béchamel mixture.

Bake for 30 minutes and serve.

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