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| 1. | Cut (A) into halves and place on a lightly oiled baking sheet, cut side down (do not remove seeds). Roast in a 275F oven for 2-3 hours until very tender. Cool, scoop out the seeds, set aside for roasting if desired. Scoop out the flesh into a blender. |
| 2. | In medium saucepan, heat (B) to boil, then simmer to evaporate to about 12oz. |
| 3. | Add milk and (C) to blender, puree until very smooth, and place into a mixing bowl. |
| 4. | Add (D) and whisk until combined. |
| 5. | Place into (E) and bake at 425F for 15 minutes, reduce temperature to 325F, and bake for another 25 minutes or until golden. |
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