Baked Cheese Pumpkin Recipe

Name: Baked Cheese Pumpkin Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350 degrees.
2
Using a sharp knife remove the top of the pumpkin as you would a jack-o-lantern lid.
3
Scoop out the seeds and any fiber and set the pumpkin into a large roasting pan and parcook for 40 min.
4
Remove and cold.
5
Heat the butter in a large casserole and saute/fry the onions, carrots, rutabega for 15 min over medium heat till wilted.
6
Add in the cinnamon, curry, salt and pepper and cook for an additional 2 min, remove from heat and cold.
7
In a bowl combine the lowfat milk, Large eggs, and yolks with a whisk.
8
Strain and add in the sugar and scrape in the vanilla bean seeds with the back of a knife.
9
Season the inside of the pumpkin with salt and pepper and fill with the vegetables.
10
Pour the custard into the pumpkin and stir to combine.
11
Place the roasting pan with the pumpkin into the oven and set in the middle of the oven to bake.
12
Bake till the custard sets, about 1 1/2 hrs.
13
Remove and serve.
14
This recipe yields 8 to 10 appetizer or possibly side dish servings.

765

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lrg Cheese pumpkin, hubbard squash, or possibly other large winter squash, 3 Tbsp. Butter, 2 c. Diced onions, 2 c. Diced carrots, and more.

Yes, Baked Cheese Pumpkin Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!