Desserts

Kos me kungull (pumpkin yogurt)

A sweet, refreshing dessert where cooked squash blends with thick sweetened yogurt, flavored with cinnamon. It is served chilled at the end of a meal or as a snack, especially in autumn.

35 min
4 servings
Medium
Budget-friendly
🇽🇰 Kosovo

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Ingredients

500 g Butternut squash or pumpkin
500 g Greek yogurt or thick yogurt
4 tbsp Sugar
1 tsp Cinnamon

Spices & seasoning

A pinch of salt

Optional extras

30 g Crushed walnuts

Nutrition facts

233 kcal per serving

Protein: 5.4 g
Carbohydrates: 25.1 g
of which sugars: 20.6 g
Fat: 11.7 g
of which saturated fat: 7.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Peel the squash, remove the seeds and cut the flesh into pieces.
Steam or boil it for 15 to 20 minutes, until it mashes easily with a fork.
Drain it well and mash into a smooth purée, then let it cool.
In a bowl, whisk the yogurt with the sugar and a pinch of salt until smooth.
Fold the squash purée and half the cinnamon into the yogurt, mixing without overworking.
Chill for 1 hour, then serve in bowls dusted with cinnamon and walnuts if using.