Torta di Zucca (Pumpkin and Chocolate Brownie)

By Paola Pedergnana (Cristiano’s mamma).

You might enjoy this lesser-known recipe on our tour in Piedmont or other regions of Italy!

Ingredients for 8 people

• 3 lb (1300 grams) of pumpkin or butternut squash
• 1/4 cup of milk (use non-dairy milk for a vegan version of this dessert)
• 1 and 2/3 of cup (200 grams) of cocoa powder
• 2/3 of pound (300 grams) of amaretti
• 1/3 of pound (150 grams) of cookies (such as friable slightly sweet biscuits)
• 1 cup (180 grams) of sugar

Directions:

• Peel and dice the pumpkin and cook it in a pan with milk until it evenly melts
• Crush together the cocoa powder, amaretti, cookies and sugar
• Mix all together, pour into a tray (about 1/2-inch thick), and bake in the oven at 360F for about one hour

Buon appetito!