Christophine

• 1 medium christophine

1. Cut the christophine in half lengthwise.
2. Cut side down, steam it over boiling water for 40 minutes, or until the flesh is easily pierced with the tip of a sharp knife.
3. Discard the soft white heart.
4. If making a gratin, scoop out the flesh from the skin, leaving a shell one-quarter-inch thick.
5. If making acras, use all of the flesh.
6. Mash the flesh with a fork.
7. Drain, then squeeze dry between doubled paper towels.

christophine

Taken from cooking.nytimes.com/recipes/1017645 (may not work)