Perfect Savory Pumpkin Squash

(Page 4 of 4)

September/October 2001
By Elaine Gavalas  
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Combine all ingredients in a large saucepan. Cover and boil. Reduce to simmer, and cook for 30 minutes or until squash, pumpkin, and vegetables are tender. Transfer a quarter of the mixture to a blender or food processor. Carefully blend, covering blender or food processor with a towel. Repeat with remaining mixture until all is blended. Stir to blend the batches. Serve hot in a large hollowed-out pumpkin or individually in mini pumpkins.

RELATED CONTENT

PUMPKIN-BAKED CUSTARD

Serves 6

Folks will love to watch as you cut the pumpkin open to reveal this delicious dual-colored dessert.

1 4- to 5-pound pumpkin
4 cups organic whole milk, scalded
4 organic eggs
1/2 cup white sugar
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

Preheat oven to 375°F. Wash pumpkin, cut off the top and reserve for a lid. Scoop out seeds and fiber with a spoon.

Scald the milk by briefly bringing it to a boil and then removing from heat.

Beat eggs well. Stir in sugar, spices, and vanilla. Gradually add milk to the mixture, stirring constantly. Pour custard into pumpkin shell. Set pumpkin in a baking pan; add water to a depth of 1 inch. Place shell lid in the pan next to the pumpkin. Bake for about 11/2 hours or until a knife inserted into the custard comes out clean.

Serve hot from the pumpkin shell, scooping out some of the pumpkin with the custard. Or, allow to cool, then refrigerate and serve cold, either by scooping the custard out of the shell or by cutting the pumpkin in wedges.

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