This special butternut squash pudding was prepared by Ron Suhanosky, owner of popular Italian restaurant Sfoglia in New York City.



For the Squash
For the Bechamel
For the Pudding


Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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.

Reviews (2)

68 Ratings
  • 5 star values: 8
  • 4 star values: 13
  • 3 star values: 33
  • 2 star values: 9
  • 1 star values: 5
Rating: 1 stars
This recipe does not taste remotely like butternut squash. The bechemel is far too dense with a cup of flour. Once again an untested recipe from the Martha Stewart gang.
Rating: 3 stars
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.