This recipe showcases the squash in Italian in a setting that is rather unknown, India ! Squash Italian is a small, pumpkin dark green, which has a flesh ultra soft a bit like the pumpkins.I still have a few squash in reserve, because I have the chance to be able to keep, it promises new recipes !

So here is a recipe for amazing apple crumble which I am sure will surprise you.

Mini casserole dishes of apple crumble and pumpkin Italian in coconut milk

Ingredients (for 2 mini cocottes)

  • 150 g of pumpkin, Italian
  • 20 cl of coconut milk
  • 1 c. c. of a mixture of spices in vietnam
  • A piece of ginger root
  • The galangal (powder or root)
  • A stick of lemongrass
  • Salt and pepper

For the crumble

  • 75 g of flour
  • 50 g butter
  • 30 g of grated parmesan cheese
  • Salt and pepper


Preheat the oven to 200°.

In a saucepan, heat the coconut milk with the lemongrass finely chopped the ginger into pieces, galangal and spices, bring to the boil and leave to infuse for 10 min. Strain the mixture and season.

Meanwhile, peel the squash and cut in thin slices.

Arrange the slices in the mini casserole dishes and top with the coconut milk filtered.

For the crumble, sand all of the ingredients together with the fingertips and pour the mixture into the mini cocottes.

Bake for 25 min.

Written by Doc

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