From Cooking from the Heart: My Favorite Lessons Learned Along the Way by John Besh/Andrews McMeel Publishing
1 4-5-pound sweet pumpkin or Kabocha squash
3 tablespoons olive oil
2 cloves garlic, sliced
1 sprig fresh thyme
Dash of cayenne pepper
Dash of nutmeg
Freshly ground black pepper
1 cup cream
¼ cup grated Parmesan cheese
Preheat the oven to 325 degrees. Cut the top off the pumpkin, about 3 inches below the stem, and reserve to serve with the squash. With a spoon, scoop out the seeds. (You can roast the pumpkin seeds for a nice snack: toss the cleaned seeds in olive oil and a pinch of salt, spread on a baking pan, and roast in a 350 degree oven for 15–20 minutes, until golden brown.) Use a spoon to scrape out as much of the pumpkin as you can, leaving the shell intact. Chop the flesh.
Heat the olive oil in a large skillet over medium-high. Add the garlic and pumpkin flesh and cook, stirring occasionally, until the pumpkin is tender, about 10 minutes. Add the thyme, cayenne, and nutmeg and season with salt and pepper. Spoon the saut.ed pumpkin back into the shell.
In a small bowl, whisk together the eggs, cream, and Parmesan and pour into the pumpkin shell. Place on a baking pan and bake until the top is golden brown and the custard is set, 45 minutes to 1 hour. Serve right from the pumpkin while it’s still hot.