Pumpkin Timbales with Shallot Prosciutto Garnish; Freezing pumpkin

We both love pumpkin, but if we want it, we have to grow our own.  There is no canned Pumpkin Pie Filling (which is usually pure pumpkin) here.

Our pumpkins are large, more like the Jack-O-Lantern type grown in the US than the little 'pie' pumpkins.  They have very small cavities and yield a lot of cooked flesh, 15 - 20 cups per pumpkin.

V makes the first few cuts with his trusty machete (boys and their toys) then I cut it unto large chunks (after removing the seeds and stringy bit) and roast it, covered for about 90 minutes.  Next I scoop the flesh out of the shell and into a strainer.  I let it drain for an hour or two, then measure it into 1 1/4 cup (10oz, 300gr) lots and put it into freezer bags.

On thawing, it will release a bit of watery liquid, so, in order to get 1 cup packed pumpkin, I freeze 1 1/4.

Use it to make Pumpkin Soup, Pie, Bread or these lovely Timbales.....

Serve as a first course or as a vegetable.

Pumpkin Timbales with Shallot/Prosciutto Garnish

1 cup pumpkin    245gr, 8.6oz
2 tbs Greek Yogurt, crème fraiche or cream    31gr, 1oz yogurt
1 egg    65gr, 2.3oz
nutmeg
paprika
Caramelized Shallots and Prosciutto

Butter 2 ramekins and line with buttered parchment or waxed paper. Make 2 more circles and butter one side for the top. Put the egg in a medium bowl and whisk lightly. Add crème fraiche and whisk. Add the pumpkin, nutmeg and stir well to combine. Spoon into ramekins. Put the paper circle, buttered side down, loosely on top. Put ramekins into a baking pan (I use a bread pan) with deep sides. Pour hot water into the pan coming half way up the sides of the ramekins. Bake in 400F (200C) oven for 30 minutes, until set - top will be firm. Remove from oven and carefully remove ramekins from hot water. Remove paper. Run a knife around edges of timbales and invert onto small plates. Sprinkle with a bit of Paprika. Garnish with Caramelized Shallots and Prosciutto.

Caramelized Shallots and Prosciutto

3 medium shallots, sliced    150gr, 5.3oz
2 tsp olive oil    9gr, .3oz
2 slices Prosciutto or Iberian Ham, sliced    60gr, 2.1oz

Heat 2 tsp olive oil in nonstick skillet over medium-low heat and add shallots. Sauté for 20 minutes, until starting to brown. Add ham and continue to sauté until nicely browned, about 10 minutes longer.

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Entire Recipe / per serving
Calories:    494 / 247
Total Carbohydrates:    47 / 23.5
   Dietary Fiber:    7 / 3.5
Total Fat:    23 / 11.5 
Saturated Fat:    6.7 / 3.35
Cholesterol:    289 / 144.5
Protein:    25 / 12.5
Calcium:    194 / 97
Sodium:    1714 / 857

Glycemic Index:  medium

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.