| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Mike01 |
8 |
servings |
INGREDIENTS
| 1 |
lg |
Cheese pumpkin; hubbard squash, |
|
|
Or other large winter squash |
| 3 |
tb |
Butter |
| 2 |
c |
Diced onions |
| 2 |
c |
Diced carrots |
| 2 |
c |
Diced rutabega |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Curry powder |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly-ground black pepper |
| 1 |
qt |
Milk |
| 6 |
|
Eggs; plus |
| 4 |
|
Egg yolks |
| 3 |
tb |
Sugar |
| 1 |
|
Fresh vanilla bean |
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. This recipe yields 8 to 10 appetizer or side
dish servings.
Recipe 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
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
11-30-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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