Baked Cheese Pumpkin Recipe

• 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.

lrg cheese pumpkin, butter, onions, carrots, rutabega, cinnamon, curry, salt, freshlygrnd black pepper, milk, eggs, egg yolks, sugar, fresh vanilla bean

Taken from cookeatshare.com/recipes/baked-cheese-pumpkin-74228 (may not work)