1.3 kg pumpkin, peeled, seeded, cut into 1" pieces,to yield about 750 of flesh
70 g finely grated parmigiano-reggiano cheese
100 ml heavy cream
Recipe preparation steps
Heat the butter in a large saucepan over medium heat. Add the pumpkin pieces and mix well. Season lightly with salt. Lower the heat and cook the pumpkin, covered, until tender, about 40 minutes. Stir occasionally.
Remove the cover, increase the heat to medium, and stir the pumpkin with a wooden spatula to mash the pumpkin and evaporate the water release by the pumpkin. If the pumpkin seems a bit stringy, force it through a strainer to remove the strings.
Incorporate the cream, 50 grams of cheese, and pepper into the mixture. Divide the mixture between individual baking dishes. Set aside.
To heat for serving, sprinkle the remaining cheese over the surface of the pumpkin. Bake in a 355ºF oven until browned on top, about 20 minutes.