PUMPKIN-SQUASH

Pumpkin-Squash image

Provided by Barbara Kafka

Time 1h

Yield 10 - 12 servings

Number Of Ingredients 9

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Ingredients

7 pounds pumpkin, cut in 4-by-5-inch pieces, or 5 acorn squash (1 1/4 pounds each), cut in half lengthwise, seeds and fibers removed
1/2 cup water
5 large eggs
1/4 cup heavy cream
1 cup cake flour
2 teaspoons baking soda
1 1/2 teaspoons dried sage
2 teaspoons salt
Freshly ground black pepper to taste

Steps:

Cook pumpkin or squash in the water for 30 minutes. Scrape out flesh. It will instantly turn into a puree. Thoroughly drain through a fine-mesh sieve. Reserve liquid for another use. Transfer to an oval dish.
Whisk eggs into squash. Add remaining ingredients and whisk until combined well, scraping edges and bottom of dish.
Cover tightly with microwave-oven plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 5 minutes. Prick plastic to release steam.
Uncover and stir well. Smooth mixture into an even layer. Cover and cook for 4 to 5 minutes. Prick plastic to release steam.
Remove from oven. Uncover. Cut into slices and serve warm.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 2 grams, Carbohydrate 27 grams, Fat 4 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 632 milligrams, Sugar 8 grams, TransFat 0 grams