Budín de Zapallo y Acelgas

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Budín de Zapallo y Acelgas. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Budín de Zapallo y Acelgas is one of the most well liked of recent trending meals in the world. It is easy, it's quick, it tastes delicious. It is enjoyed by millions daily. Budín de Zapallo y Acelgas is something that I've loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Budín de Zapallo y Acelgas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Budín de Zapallo y Acelgas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Budín de Zapallo y Acelgas is 4 porciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Budín de Zapallo y Acelgas estimated approx 40 minutos.

To begin with this particular recipe, we have to prepare a few components. You can cook Budín de Zapallo y Acelgas using 13 ingredients and 6 steps. Here is how you can achieve that.

Mi budinera es pequeñita y rinde para 4 porciones de #budindezapalloyacelgas
#zapallo
#calabaza
#budin
#espinacas
#pasteldeverduras

Ingredients and spices that need to be Make ready to make Budín de Zapallo y Acelgas:

1. 3/4 de Zapallo
2. 2 Papas medianas
3. 1/8 de Carne molida
4. 1 Manojo acelgas
5. 1/2 Cebolla
6. 3 huevos
7. 1 Pan remojado
8. Crema espesa (nata)
9. Queso amarillo rallado
10. Nuez moscada
11. Sal y pimienta
12. Aceite
13. Azúcar

Instructions to make to make Budín de Zapallo y Acelgas

1. En una olla con agua, cocer el Zapallo con las papas y 2 huevos enteros, los cuales utilizaremos más tarde. Ya bien cocidos los huevos, retirar de la olla y dejar reposar en agua fría.
   Una vez blando nuestro Zapallo y papas escurrir el agua y dejar enfriar unos minutos.
2. Luego formar el puré. A este agregaremos un poco de crema (nata), un poco de queso amarillo, una pizca de nuez moscada, sal, pimienta a gusto y un poquito de azúcar(optativo) incorporar bien los ingredientes con el puré y reservar.
3. Ya limpia la acelga, la cortaremos finamente (Reservar), luego cortaremos la cebolla en cuadraditos, la cual sofreiremos en una sartén con un poco de aceite ya precalentado.
4. Una vez transparente la cebolla agregaremos la carne molida, salpimentaremos, cocinaremos un poco y agregaremos el pan remojado ya escurrido y molidito, junto con las acelgas. Sofreír hasta que la acelga quede tierna.
5. Precalentar el horno a 180 grados y aceitar una budinera.
   Nuestra primera capa de relleno será de acelgas con carne, luego trozar los huevos y agregar sobre la acelga, terminar con una capa de nuestro puré de zapallo.
   (En lo personal agrego azúcar sobre el budín al gratinar, pero ustedes pueden agregar queso parmesano, rallado, etc.)
6. Llevar al horno por 25 minutos, hasta gratinar. Ya terminado retirar del horno y dejar reposar por unos minutos a temperatura ambiente. Servir con la guarnición que más desees!

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