½ pumpkin (for better flavor use kabocha squash or butternut squash)
½ can creamed corn
2 tablespoons butter
Heavy cream
Milk
Grated cheese (pizza cheese, mozzarella, etc.)
4 tablespoons all-purpose flour
4 to 6 oz. water
Directions:
Cut the pumpkin into small pieces. You may peel the pumpkin beforehand, though it is not essential. The pumpkin can either be steamed or roasted. If roasting, place the pieces into a deep casserole dish and cook in a preheated oven, at about 190°C (375°F). Cook until soft.
Use a blender to puree the corn into sauce. You can skip this step to give your casserole more texture or to save time.
Mix the water and flour together with a whisk.
Melt the butter in a sauce pan, then add the mixture of flour and water. It will form a roux, which is used to thicken sauces.
Whisk milk and cream with the roux to achieve a smooth creamy sauce. Add corn to the sauce and season with a little salt and pepper.
Pour sauce over the pumpkin and sprinkle with cheese.
Bake for about 15-20 minutes, until the cheese is golden brown. For the last couple of minutes, you can broil to enhance the browning. Just be careful and watch constantly while you broil.
