Pumpkin-Squash

Name: Pumpkin-Squash
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

9 ingredients

18 steps

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

Directions

1

Cook pumpkin or squash in the water for 30 minutes.
2

Scrape out flesh.
3

It will instantly turn into a puree.
4

Thoroughly drain through a fine-mesh sieve.
5

Reserve liquid for another use.
6

Transfer to an oval dish.
7

Whisk eggs into squash.
8

Add remaining ingredients and whisk until combined well, scraping edges and bottom of dish.
9

Cover tightly with microwave-oven plastic wrap.
10

Cook at 100 percent power in a 650- to 700-watt oven for 5 minutes.
11

Prick plastic to release steam.
12

Uncover and stir well.
13

Smooth mixture into an even layer.
14

Cover and cook for 4 to 5 minutes.
15

Prick plastic to release steam.
16

Remove from oven.
17

Uncover.
18

Cut into slices and serve warm.