Butternut Squash Custard with Poached Quince and Pine Nuts
Michael Anthony, executive chef at Gramercy Tavern in New York City, shared this superb recipe for butternut squash custard.Photo credit: Ellen Silverman
The Martha Stewart Show, November 2009
- 1 large butternut squash, halved lengthwise, seeds removed
- 1 teaspoon olive oil
- 1 tablespoon light-brown sugar
- Coarse salt and freshly ground white pepper
- 4 large egg yolks
- 1 cup heavy cream
- 1 teaspoon lemon juice
- Poached Quince (http://www.marthastewart.com/254663/poached-quince)
- 1/4 cup toasted pine nuts
- Roasted Pumpkin Seeds (http://www.marthastewart.com/258898/roasted-pumpkin-seeds)
- Preheat oven to 375 degrees.
- Place squash on a baking sheet, cut-side up. Drizzle with olive oil and sprinkle with brown sugar; season with salt and pepper. Transfer to oven and roast until tender, about 40 minutes. Remove soft flesh from skin and transfer to the bowl of a food processor; process until smooth. You should have 4 cups of puree.
- Transfer puree to the jar of a blender. Add egg yolk and cream; blend until well combined. Season with salt, pepper, and lemon juice.
- Reduce oven temperature to 350 degrees. Divide squash mixture evenly between twelve 4-ounce ramekins. Set ramekins in a large baking dish; fill baking dish with enough hot water so that it comes one third of the way up the sides of the ramekins. Transfer baking dish to oven and bake until set, about 30 minutes.
- Remove custards from water bath and let cool to room temperature. Serve garnished with quince, pine nuts, and pumpkin seeds.
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