What to do with a pumpkin - Part II

Here is what happened with the other half of that Kabocha squash from my previous post. I got the idea of vegetable flan from James Peterson's Essentials of Cooking. The flan can be made of almost any vegetable puree, of a mixture of vegetables, or even of the leftover vegetable soup. Spices can be added as desired. I actually like the taste of this little squash so much that I only added garlic.

To make the puree of squash, you have to bake it first: cut it in half, remove the seeds and fibers with a spoon, dress with some salt, pepper, and olive oil, wrap in aluminum foil and bake at 400F until soft, about 30-40 minutes.


Flan of Kabocha squash
serves 2

1/2 Kabocha squash, baked
2 eggs
3 Tbsp of heavy cream
2 garlic cloves, minced
salt, pepper
1/2 tsp butter

Preheat the oven to 375F. Pour 2 inches or hot water into a roast pan, set in the oven for the water bath.

Scrape the flesh out of the squash, add eggs, garlic and heavy cream, puree in blender. Season to taste.

Butter two ramekins (or heat-resistant bowls or cups), pour in the mixture. Place the ramekins on the water bath in the oven, make sure that the water reaches a little over half-way up the sides of the ramekins. Cook until the flan is set, 30-40 minutes. Serve in ramekins, or invert on plates and tap gently to release.