Pumpkin Béchamel Sauce is an easy base preparation, a PUMPKIN RECIPE that is simply a variation of the classic HOMEMADE BÉCHAMEL.
Perfect for filling lasagnas and cannelloni in the fall, pumpkin béchamel is prepared very quickly. Once the pumpkin is cooked, you can cook the PUMPKIN IN THE MICROWAVE to save time. Then simply blend it and add it to the ready béchamel. To speed up the process, you can easily cook the MICROWAVE BÉCHAMEL.
Pumpkin béchamel is a great alternative to MUSHROOM BÉCHAMEL. Try it in your Oven-Baked Pumpkin and Sausage Lasagna or Pumpkin and Speck Lasagna!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, Autumn
Ingredients
- 1.1 lbs pumpkin
- 2 cups milk
- 6 tbsps all-purpose flour
- 3.5 tbsps butter
- salt
- nutmeg
Preparation
Pour the butter into a small saucepan and melt it over low heat.
Add the flour, stir and let it toast.
Gradually add the milk, continuing to cook over low heat to combine the ingredients.
Finish adding the milk, bring to a boil and let your béchamel thicken.
Lastly, season with salt and nutmeg to taste.
Turn off the heat and let it cool.
Cut the pumpkin into pieces, remove the skin and boil it in slightly salted water.
You can choose to cook the pumpkin in the oven or in the microwave.
Once cooked, drain it and blend it in a tall, narrow glass with an immersion blender.
Pour the blended pumpkin into the béchamel, stir and use your pumpkin béchamel in your oven-baked lasagnas or cannelloni
STORAGE
Store the pumpkin béchamel in the refrigerator for up to 2 days.
