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Ingredientes
- 1 lrg Cheese pumpkin, hubbard squash, or possibly other large winter squash
- 3 Tbsp. Butter
- 2 c. Diced onions
- 2 c. Diced carrots
- 2 c. Diced rutabega
- 1 tsp Cinnamon
- 1 tsp Curry pwdr
- 1/2 tsp Salt
- 1/2 tsp Freshly-grnd black pepper
- 1 quart Lowfat milk
- 6 x Large eggs plus
- 4 x Egg yolks
- 3 Tbsp. Sugar
- 1 x Fresh vanilla bean
Direcciones
- 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 min. Remove and cold.
- Heat the butter in a large casserole and saute/fry the onions, carrots, rutabega for 15 min over medium heat till wilted. Add in the cinnamon, curry, salt and pepper and cook for an additional 2 min, remove from heat and cold.
- In a bowl combine the lowfat milk, Large eggs, and yolks with a whisk. Strain and add in 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 till the custard sets, about 1 1/2 hrs. Remove and serve.
- This recipe yields 8 to 10 appetizer or possibly side dish servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 8 servings | |
| Calories 188 | |
| Calories from Fat 83 | 44% |
| Total Fat 9.32g | 12% |
| Saturated Fat 4.68g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 174mg | 58% |
| Sodium 303mg | 13% |
| Potassium 383mg | 11% |
| Total Carbs 17.6g | 5% |
| Dietary Fiber 1.7g | 6% |
| Sugars 14.24g | 9% |
| Protein 9.51g | 15% |
