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
- ½ cup water
- 5 large eggs
- ¼ cup heavy cream
- 1 cup cake flour
- 2 teaspoons baking soda
- 1 ½ teaspoons dried sage
- 2 teaspoons salt
- Freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (8 servings)
267 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 45 grams carbohydrates; 11 grams dietary fiber; 13 grams sugars; 9 grams protein; 126 milligrams cholesterol; 964 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Cook pumpkin or squash in the water for 30 minutes. Scrape out flesh. It will instantly turn into a puree. Thoroughly drain through a fine-mesh sieve. Reserve liquid for another use. Transfer to an oval dish.
- Whisk eggs into squash. Add remaining ingredients and whisk until combined well, scraping edges and bottom of dish.
- Cover tightly with microwave-oven plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 5 minutes. Prick plastic to release steam.
- Uncover and stir well. Smooth mixture into an even layer. Cover and cook for 4 to 5 minutes. Prick plastic to release steam.
- Remove from oven. Uncover. Cut into slices and serve warm.
Dining and Cooking