It’s another recipe you can make with your favorite pumpkin! This recipe is a nutrient dense food that you can enjoy as a dessert or snack. A pumpkin is a kind of vegetable that is very flexible in terms of culinary uses. It can be use as an ingredient to baking and also in cooking your favorite dish. It also has a lot of health benefits to offer, according to our health food source they are as follows:
- A good source of vitamin A, vitamin C, potassium and manganese.
- Low in calorie and a good source of complex vegetable carbohydrate and dietary fiber.
- Contains iron and beta-carotene (the darker the skin, the higher the beta-carotene).
- Good source of folate, omega-3 fatty acids, copper and vitamin B-complex.
- Have anti-inflammatory properties and contains a great amount of antioxidant.
- Promotes optimal health, have a potential in cancer prevention and treatment.
- May help in blood sugar control.
- Important food to include in a heart healthy diet.
Note: Excessive consumption of food is not good to our health and can bring a negative result or bad effects on our body. Always eat the right kind and the right amount of food.
- 3 cups shredded squash
- 1/2 cup all purpose flour
- 1/4 cup cornstarch
- 1/2 cup brown sugar
- 3/4 cup condensed milk
- 1 cup evaporated milk
- 1/4 cup vegetable oil (this recipe used canola oil)
- 1 whisked egg
- Wash your hands before baking and prepare your ingredients and materials.
- Preheat the oven for 10 minutes at 160’c.
- In a large bowl put the shredded pumpkin then add all purpose flour and brown sugar.
- Dissolved the cornstarch in the evaporated milk then pour into the bowl, add the other ingredients one by one (condensed milk, vegetable oil and whisked egg).
- Mix altogether then pour in your desired baking pan.
- Sprinkle 1 tbsp of brown sugar on top.
- Bake in the preheated oven for 30 minutes at 160’c.
- After baking let it cool first before serving… Enjoy!