Pumpkin-Squash

Name: Pumpkin-Squash
Total time: 1 h
Yield: 10 - 12 servings
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

By Barbara Kafka

Total Time: 1 hour
Rating: (0)
Comments: Read comments

Featured in: MICROWAVE COOKING

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Ingredients

Yield:10 - 12 servings

7pounds pumpkin, cut in 4-by-5-inch pieces, or 5 acorn squash (1¼ pounds each), cut in half lengthwise, seeds and fibers removed
½cup water
5large eggs
¼cup heavy cream
1cup cake flour
2teaspoons baking soda
1½teaspoons dried sage
2teaspoons salt
Freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
Whisk eggs into squash. Add remaining ingredients and whisk until combined well, scraping edges and bottom of dish.
Step 3
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.
Step 4
Uncover and stir well. Smooth mixture into an even layer. Cover and cook for 4 to 5 minutes. Prick plastic to release steam.
Step 5
Remove from oven. Uncover. Cut into slices and serve warm.