Pumpkin flan

Wash the pumpkins, cut in half, scoop out the seeds, cut into large pieces, rub with vegetable oil, add herbs and roast about 40 minutes.

Chop and store in freezer bags, a few days in the refrigerator or months in the freezer.

Make a thin crust only to hold the custard; it is blind baked later.

Infuse star anise, cinnamon sticks, fresh ginger peel, nutmeg and a third of the raw sugar in the milk and heavy cream. Pass through a sieve and set aside.

In a separate bowl mix cornstarch, egg yolks and the remaining raw sugar.

Reheat the infused milk and cream. In a narrow container mix the red kuri and butternut squash pulp with a dash of orange or carrot juice; set aside.

Temper the yolk-starch mixture with the hot liquid, return to the saucepan and bring to a boil, whisking constantly.

Add the pumpkin puree, give a quick boil, remove from the heat and mix in the butter. Add allspice to taste if needed; set aside.

Blind bake the crust 15 minutes with pie weights, then 5 without.

Pour in the hot pumpkin custard and let cool completely before baking.

Bake at 330F, 160C in a fan oven, about 35 minutes.