Pumpkin Ring
From: Jean-Claude B., Montreal, Quebec, Canada
Comments: Oven: 700 watts
Waiting time: 10 minutes
To enhance the flavor of this dish, buy a piece of Parmesan cheese and grate it yourself.
Serve this dish cold, as a green salad along with cherry tomatoes or hot, as a main dish along with a tomato sauce.
Servings: 6 to 8
IngredientsPreparation
  • 1 [5-pound / 2.3-kg] pumpkin, halved and seeded
  • 4 green onions, chopped
  • 2 tablespoons [30 g] butter or margarine
  • 1/2 teaspoon [2.5 mL] salt
  • 1/4 teaspoon [1 mL] Cayenne pepper
  • 4 ounces [113 g] Parmesan cheese, grated
  • 4 eggs, slightly beaten
  • Lightly grease a 9-inch [23-cm] ring mold; reserve.
  • Transfer pumpkin half into a shallow dish; cover pumpkin with plastic wrap and microwave on 'MAXIMUM' for 12 minutes, turning dish by 1/4th every 5 minutes.
  • Microwave remaining half of pumpkin; cut all of pumpkin meat into pieces, then mash until smooth.
  • Just brown green onions in butter or margarine, covered, on 'MAXIMUM' for 1 to 1 1/2 minutes; mix into pumpkin puree.
  • Mix in salt, Cayenne pepper, grated Parmesan cheese and beaten eggs; pour mixture into prepared ring mold.
  • Transfer mold onto an upside-down plate; microwave on 'MAXIMUM' for 15 minutes, turning mold by 1/4th every 3 minutes.
  • Leave to rest for 10 minutes.
  • Run the blade of a knife all around the mold; turn mold upside-down and unmold mixture onto a serving plate.
  • Serve, hot or cold.