Cooking Index - Cooking Recipes & IdeasBaked Cheese Pumpkin Recipe - Cooking Index

Baked Cheese Pumpkin

Courses: Side dish, Starters and appetizers
Serves: 8 people

Recipe Ingredients

1 teaspoon 5mlCheese pumpkin, hubbard squash, (large) or other large winter squash
3 tablespoons 45mlButter
2 cups 125g / 4.4ozDiced onions
2 cups 220g / 7.8ozDiced carrots
2 cups 292g / 10ozDiced rutabega
1 teaspoon 5mlCinnamon
1 teaspoon 5mlCurry powder
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlFreshly-ground black pepper
1 splash  Milk
6   Eggs - plus
4   Egg yolks
3 tablespoons 45mlSugar
1   Fresh vanilla bean

Recipe Instructions

Preheat oven to 350 degrees. Using a sharp knife remove the top of the pumpkin as you would a jack-o-lantern lid. Scoop out the seeds and any fiber and set the pumpkin into a large roasting pan and parcook for 40 minutes. Remove and cool.

Heat the butter in a large casserole and saute the onions, carrots, rutabega for 15 minutes over medium heat until wilted. Add the cinnamon, curry, salt and pepper and cook for an additional 2 minutes, remove from heat and cool.

In a bowl combine the milk, eggs, and yolks with a whisk. Strain and add the sugar and scrape in the vanilla bean seeds with the back of a knife. Season the inside of the pumpkin with salt and pepper and fill with the vegetables. Pour the custard into the pumpkin and stir to combine.

Place the roasting pan with the pumpkin into the oven and set in the middle of the oven to bake. Bake until the custard sets, about 1 1/2 hours. Remove and serve.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B39 broadcast 11-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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