Makes 8 to 10 servings

The texture of this savory gâteau de potimarron au Comté lies
somewhere between that of a crustless quiche and the Savory Bread
with Sun-Dried Tomatoes, Pine Nuts, and Pistachios that follows. It makes a wonderful accompaniment to a rich white wine, such as one
from Château Turcaud, sliced into thick slices, then cut in half on the
diagonal.
This makes a lovely appetizer, but it is also a good main-course
lunch dish, with a crisp green salad alongside. Some of my friends
serve it as a vegetable, too, alongside a steak or lamb chop from the
grill.

INGREDIENTS

• 2 pounds (1 kg) kuri squash, peeled, seeded, and cut into 2-inch (5-cm) chunks (2 rounded cups cooked squash)
• 3 large eggs
• 2 tablespoons heavy non-ultrapasteurized cream
• ½ cup (125 ml) milk
• 3 tablespoons unbleached all-purpose flour
• ¼ teaspoon ne sea salt
• 5 ounces (150 g) Comté or other hard Swiss-type cheese, grated
• 1 tablespoon pine nut oil or extra virgin olive oil
• ¼ cup (30 g) pine nuts, toasted
• Several grinds of white pepper

PREPARATION

1. Preheat the oven to 400°F (200°C). Butter a loaf pan and line it with parchment paper.
2. Steam the squash in a steamer or a saucepan fitted with a collapsible steamer for about 15 minutes or until it is tender. Mash the squash in a large bowl until it is nearly completely smooth.
3. In a medium bowl, whisk the eggs with the cream and milk. Whisk in the flour and salt, then fold in the grated cheese. Slowly stir this mixture into the squash just until all the ingredients are combined. Fold in the oil, half the toasted pine nuts, and the pepper. Taste the mixture and adjust the seasoning if necessary.
4. Pour the squash mixture into the prepared loaf pan. Top with the remaining pine nuts. Bake in the center of the oven for about 1 hour, until the bread is firm to the touch and a knife inserted in the center comes out clean.
5. Remove from the oven and cool to room temperature, then turn out of the pan. To serve, cut into thick slices, then cut each slice in half on the diagonal. This will keep for up to 2 days, wrapped well and refrigerated.

NOTE:

• Use kuri or another very firm squash, such as butternut. A watery squash like pumpkin won’t work, unless you are willing to cook all the liquid from it once it is steamed.