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This month I really spaced and forgot to post my recipe for my friends’ Linkup! Ops!
The theme is “Spread The Joy”, because everybody loves receiving home-made goodies. Enjoy these easy Jewish Italian Pumpkin (or butternut squash) treats: an old Jewish italian recipe perfect for this season!
Ingredients
- 2 lbs cubed butternut squash or pumpkin
- about 2 cups sugar
- pinch of salt
- pinch of cinnamon, if liked
- chocolate sprinkles or/and crystal sugar to decorate
Directions
Bake the pumpkin in the oven at 350 F wrapped in foil until soft.
Mash it and, if possible, weigh it and combine it with the same weight in sugar (if not, use about 2 cups). Cook on low heat in a heavy pot (I like enameled cast iron), stirring constantly, until it starts darkening. Remove from the heat, add the spices if liked, and allow to cool.
With a wet watermelon baller or coffee spoons make small balls, roll them in the crystal sugar first and in the dark chocolate sprinkles second, and arrange in mini baking cups.
https://dinnerinvenice.com/2013/09/18/jewish-pumpkin-treats/
