Baked Cheese Pumpkin

Recipe Ingredients

1 teaspoon	5ml	Cheese pumpkin, hubbard squash, (large) or other large winter squash
3 tablespoons	45ml	Butter
2 cups	125g / 4.4oz	Diced onions
2 cups	220g / 7.8oz	Diced carrots
2 cups	292g / 10oz	Diced rutabega
1 teaspoon	5ml	Cinnamon
1 teaspoon	5ml	Curry powder
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 splash		Milk
6		Eggs - plus
4		Egg yolks
3 tablespoons	45ml	Sugar
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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