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Butternut Squash Pudding

  • servings: 10

Ingredients

For the Squash

  • 1 large butternut squash (3 1/2 pounds), halved and seeded
  • Extra-virgin olive oil
  • Coarse salt and freshly ground pepper

For the Bechamel

  • 1 quart whole milk
  • 4 ounces (1 stick) unsalted butter
  • 1 cup all-purpose flour
  • Coarse salt and freshly ground pepper

For the Pudding

  • 4 ounces (1 stick) unsalted butter, melted, plus more for dish
  • Fine plain breadcrumbs, for dish
  • 4 large eggs
  • 4 large egg yolks
  • 1/2 cup finely grated Parmesan cheese (2 ounces)
  • Pinch of ground nutmeg
  • Coarse salt and freshly ground pepper

Directions

  1. Step 1

    Make the squash: Preheat oven to 350 degrees. Coat squash with oil, and season with salt and pepper. Transfer to a baking sheet, cut sides down, and cover with parchment-lined foil. Roast until tender when pierced with a sharp knife, about 50 minutes. Let cool.

  2. Step 2

    Scoop flesh from squash using a large spoon; discard skin. Puree flesh in a food processor until smooth. Season with salt and pepper.

  3. Step 3

    Make the bechamel: Heat milk in a medium saucepan over medium heat, stirring occasionally, until bubbles form around the edge. Melt butter in a large saucepan over low heat. Add flour, and cook, whisking constantly, until flour is incorporated. Continue to cook until golden, with a nutty scent, about 3 minutes more. Whisk in milk in a slow, steady stream. Cook, whisking, until mixture is thick, about 10 minutes. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Whisk bechamel until smooth before using.

  4. Step 4

    Preheat oven to 400 degrees. Make the pudding: Butter a 9-by-13-inch baking dish, and coat with breadcrumbs. Beat 3 cups pureed squash, the melted butter, eggs, yolks, Parmesan, and nutmeg with mixer on medium speed until smooth. Fold in bechamel. Season with salt and pepper.

  5. Step 5

    Pour mixture into prepared baking dish. Cover with parchment-lined foil, and place in a larger baking dish. Fill with enough warm water to come halfway up sides of smaller dish. Bake until center is firm, about 40 minutes. Remove foil, and bake until top browns, about 35 minutes more. Let stand for 30 minutes before serving.

Source
Martha Stewart Living, December 2009

Reviews (1)

  • 4 Dec, 2013

    I made this recipe for Thanksgiving, to save time I cooked and pureed the squash and made the bechamel the night before, then refrigerated both. I found that the squash needed more than 50 minutes to cook all the way through. My baking dish was slightly smaller than the recommended size so the pudding came almost all the way to the top of the dish, and as a result took longer to cook than the time stated. The pudding was delicious, with a souffle- like texture.