Pumpkin Timbales with Shallot/Prosciutto Garnish

Total time: 40 minutes
    I use fresh, cooked pumpkin or cooked pumpkin from my freezer.  Use 'Pumpkin Pie Filling' or other canned pumpkin, which should be pure pumpkin with nothing else added.

 Ingredients:

• 1 cup pumpkin, 245gr, 8.6oz
• 2 tbs Greek Yogurt, 31gr, 1oz  yogurt
• 1 egg, 65gr, 2.3oz,
• nutmeg
• paprika
• Caramelized Shallots and Prosciutto
• 3 medium shallots, sliced, 150gr, 5.3oz
• 2 tsp olive oil, 9gr, .3oz
• 2 slices Prosciutto or Iberian Ham, sliced, 60gr, 2.1oz

 Instructions:

• Butter 2 ramekins and line with buttered parchment or waxed paper.
• Make 2 more circles and butter one side for the top.
• Put the egg in a medium bowl and whisk lightly.
• Add yogurt and whisk.
• Add the pumpkin, nutmeg and stir well to combine.
• Spoon into ramekins.  Put the paper circle, buttered side down, loosely on top.
• Put ramekins into a baking pan (I use a metal bread pan) with deep sides. Pour hot water into the pan coming half way up the sides of the ramekins.
• Bake in 400F (200C) oven for 30 minutes, until set - top will be firm.
• Remove from oven and carefully remove ramekins from hot water. Remove paper.
• Run a knife around edges of timbales and invert onto small plates.
• Sprinkle with a bit of Paprika.
• Garnish with Caramelized Shallots and Prosciutto.
• Caramelized Shallots and Prosciutto
• Heat 2 tsp olive oil in nonstick skillet over medium-low heat and add shallots. Sauté for 20 minutes, until starting to brown. 
• Add ham and continue to sauté until nicely browned, about 10 minutes longer.

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Nutrition Information               Recipe serves 2            Entire Recipe / per serving Calories:   494 / 247 Total Carbohydrates:   47 / 23           Dietary Fiber:   7 / 3.5 Total Fat:   23 / 11.5          Saturated Fat:   6.7 / 3.35 Cholesterol:   289 / 144.5 Protein:   25 / 12.5 Calcium:   194 / 97 Sodium:    1714 / 857

General Technical Details and Disclaimer:

Measurements in this color are actual measurements used for calculation.  If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/