Kate's Cinnamon Pumpkin Bake
Kate Steeds, [Sep 3, 2017 at 9:27 AM]:
I just cube pumpkin and kumara, put into a cassarole dish or loaf tin (something that can be covered), sprinkle about a tsp (per serving) of flour and same of cinnamon and nutmeg mixed, over, toss, and fill dish about one third full of cream. Yes, it was a 'way of using up cream' on the farm. You could try a cream and milk mixture.
Then cover and bake long and slow.
Check occasionally and top up with milk if it's getting too dry. You could stir it once or twice if you like. Maybe cook two hours?
Doesn't really matter.