Christophine

Directions

1. 1
   Cut the christophine in half lengthwise.
2. 2
   Cut side down, steam it over boiling water for 40 minutes, or until the flesh is easily pierced with the tip of a sharp knife.
3. 3
   Discard the soft white heart.
4. 4
   If making a gratin, scoop out the flesh from the skin, leaving a shell one-quarter-inch thick.
5. 5
   If making acras, use all of the flesh.
6. 6
   Mash the flesh with a fork.
7. 7
   Drain, then squeeze dry between doubled paper towels.