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Pumpkin pudding


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750 g butternut squash-50 gr sugar-30 g of corn starch-.5 liter of soy milk-1 teaspoon cinnamon powder-1 tsp ground ginger-grated rind of 1 lemon-salt


1) preheat the oven to 200°.
2) Peel the pumpkin, remove the seeds and slice it.
3) Broaden the slices on parchment paper on a baking tray and go into the oven for 15 minutes.
4) Churning and mashing the pulp up to reduce it in cream.
5) Collect the pulp into a saucepan with the sugar, lemon zest, spices and salt.
6) Dilute the cornstarch with a little soy milk. Pour over squash, add the remaining milk and mix.
7) stirring, bring to a boil. Lower the heat and leave to simmer for 5 minutes.
8) distribute in individual pans and bake for 20 minutes.

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(Thanks to Giancarlo C.)

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