7 ounces pumpkin 2 cups milk 3 tablespoons butter 1/3 cup all-purpose flour 3 eggs 3 1/2 ounces walnuts 1/3 cup parsley 1/2 cup extra virgin olive oil 3/4 cup Parmigiano Reggiano nutmeg to taste salt and pepper to taste
Peel the pumpkin, cut into approximately 3-inch cubes, put in a bowl, cover with plastic wrap, poke a few holes in the plastic wrap to let the steam escape and cook in a microwave oven for approximately 20 minutes or until the pumpkin can be pierced easily with the tip of a knife.
Melt the butter in a small saucepan over medium heat, add the sifted flower and cook for one minute, stirring with a whisk.
Add the milk in a thin stream, continuing to stir to prevent the formation of lumps. Bring to a boil and keep on the heat for a few minutes to make a Béchamel.
Add the pumpkin to the Béchamel and blend with an immersion blender while adding the eggs, the grated Parmigiano and a pinch of grated nutmeg. Adjust for salt and pepper.
Butter four ovenproof aluminum molds, pour the mixture into the molds and place the molds in a baking dish that holds enough water to come up just below half the height of the molds and bake in a 200° oven for about 20/30 minutes (""water bath"" technique).
Put the walnuts, parsley, extra virgin olive oil, a pinch of salt and a dash of pepper in a blender or food processor and make a pesto.
When the timbales are cooked, let them rest for 5 minutes, remove them from the molds by overturning on a plate and sprinkle with the walnut pesto.