3 medium squashes
1/2 cup of milk
3 eggs
1 tablespoon of ground nutmeg
1/2 cup of all-purpose flour
1 teaspoon of active dry yeast
1 hard-boiled egg, diced
Salt and black pepper to taste
Chopped fresh parsley for garnish
3 medium squashes
1/2 cup of milk
3 eggs
1 tablespoon of ground nutmeg
1/2 cup of all-purpose flour
1 teaspoon of active dry yeast
1 hard-boiled egg, diced
Salt and black pepper to taste
Chopped fresh parsley for garnish
Peel and remove seeds from squash
Cut into small pieces and cook in a steamer until tender
Mash with a fork and transfer to a bowl
Add warm milk, slightly beaten eggs, and nutmeg
Mix well and add flour sifted with yeast
Season with salt and black pepper and mix delicately
Pour into a greased and floured mold and bake in a preheated oven at medium heat until a toothpick inserted comes out clean
Remove from the mold while still warm and sprinkle with diced hard-boiled egg
Garnish with chopped fresh parsley, serve warm or at room temperature
