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Ingredients
7 pounds pumpkin, cut in 4-by-5-inch pieces, or 5 acorn squash (1 ¼ 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 analysis per serving (10 to 12 servings)
27 grams carbs; 83 milligrams cholesterol; 159 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 4 grams fat; 2 grams fiber; 632 milligrams sodium; 6 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Whisk eggs into squash. Add remaining ingredients and whisk until combined well, scraping edges and bottom of dish.
- Step 3
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.
- Step 4
Uncover and stir well. Smooth mixture into an even layer. Cover and cook for 4 to 5 minutes. Prick plastic to release steam.
- Step 5
Remove from oven. Uncover. Cut into slices and serve warm.
Private Notes