Abobora with Parmesan and Salsa

Name: Abobora with Parmesan and Salsa
Yield: 12
Ingredients: 1 cup of butter (200g); 2 1/2 cups of chopped onion (370g); 4 cloves of garlic, minced; 1 kg of ripe pumpkin, peeled and cut into 1 cm cubes; 1 tablespoon of salt; 6 chicken bouillon tablets dissolved in 3 liters of boiling water; 1 1/2 cups of dry white wine (360ml); 3 cups of rice macaroni (650g); 1 cup of grated Parmesan cheese (110g); 1 1/2 tablespoons of fresh parsley, chopped

1
1 cup of butter (200g)
2
2 1/2 cups of chopped onion (370g)
3
4 cloves of garlic, minced
4
1 kg of ripe pumpkin, peeled and cut into 1 cm cubes
5
1 tablespoon of salt
6
6 chicken bouillon tablets dissolved in 3 liters of boiling water
7
1 1/2 cups of dry white wine (360ml)
8
3 cups of rice macaroni (650g)
9
1 cup of grated Parmesan cheese (110g)
10
1 1/2 tablespoons of fresh parsley, chopped

Ingredients

1
1 cup of butter (200g)
2
2 1/2 cups of chopped onion (370g)
3
4 cloves of garlic, minced
4
1 kg of ripe pumpkin, peeled and cut into 1 cm cubes
5
1 tablespoon of salt
6
6 chicken bouillon tablets dissolved in 3 liters of boiling water
7
1 1/2 cups of dry white wine (360ml)
8
3 cups of rice macaroni (650g)
9
1 cup of grated Parmesan cheese (110g)
10
1 1/2 tablespoons of fresh parsley, chopped

Directions

1
In a large saucepan, over medium heat, melt the butter and cook the onion until it's soft (around 6 minutes)
2
Add the garlic and cook for another minute
3
Add the pumpkin and salt
4
Stir well
5
Add 1 1/2 cups of chicken bouillon and wine
6
Increase the heat and cook until the pumpkin is almost tender and has absorbed all the liquid (around 10 minutes)
7
In a separate large saucepan, boil the remaining chicken bouillon
8
Add the rice macaroni and cook until it's al dente (around 10 minutes)
9
Drain and transfer to a bowl
10
Add the pumpkin, Parmesan cheese, and parsley
11
Stir well
12
Serve hot
13
(439 calories per serving)