Winter Squash Pudding
 I had this unusual savory pudding at the delightful Ristorantino
di Colomba in Ferrara one chilly February evening, served as a...Read More

Adapted from "The Country Cooking of Italy" by Colman Andrews (Fall 
2011).



INGREDIENTS

• Salt


• 1–2 butternut or 
  other winter squash (about 3 pounds/1.5 kilograms total), peeled, seeded, and 
  cut into


• 2-inch/5-centimeter
    cubes


• 1 cup clarified 
  butter, plus butter for greasing


• 1 cup flour


• 1 pint/50 cl whole 
  milk


• 2 egg yolks


• 3 tablespoons 
  grated Parmigiano-Reggiano

 
DIRECTIONS

Bring a large pot of salted water to a boil over 
high heat, then add the squash, reduce the heat to medium, and cook for 20–30 
minutes, or until squash is very soft.


Meanwhile, heat the butter over the lowest possible 
heat in a medium saucepan, then whisk in the flour. Raise heat to medium-low
and  continue stirring for 5–6 minutes, or until sauce turns light golden-brown.
At  the same time, in another medium saucepan, scald the milk (that is, bring it
to  just below boiling) over medium heat. Immediately pour the milk into the
sauce  in a slow, steady stream, whisking constantly. Increase the heat to
medium-high  and bring the sauce just to a boil, then reduce the heat to medium,
stir in the  egg yolks and cheese, and continue stirring for about 10
minutes.


Preheat the oven to 350ºF/180ºC.


Drain the squash and put it into a large bowl. Mash 
 it with a fork or potato masher, then pour in the white sauce, stirring 
constantly with a wooden spoon or whisk until mixture is smooth.


Lightly grease a 2-quart/2-liter soufflé dish or 
pudding bowl, then pour in the squash mixture. Put it into a large ovenproof 
pot, then fill the pot with water halfway up the sides of the dish. Bake for 
50–55 minutes, or until pudding is set and lightly browned on top.






Recipe Details
Servings: 6

Read
more: http://www.thedailymeal.com/winter-squash-pudding#ixzz2GJQkQJvG

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