Recipe Archives->Desserts Pudding->Squash 01

Kabocha Squash Puddings With Toffee Sauce
12 servings
                                                                              
1 1/2 pounds (unpeeled) kabocha squash
2 teaspoons grapeseed oil (may substitute mild vegetable oil)
1/2 teaspoon salt
                                                                              
4 cups flour
2 1/2 teaspoons baking powder
Salt
18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, room temp
3 cups sugar
4 large eggs (separate the whites and yolks of 2 of the eggs)
1 teaspoon vanilla extract
Finely grated zest from 1 medium orange (about 2 1/2 teaspoons)
Minced sage
Freshly grated nutmeg
Ground cinnamon
Scant 1 cup heavy cream
                                                                              
3 1/2 cups heavy cream
18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, cut into pieces
About 2 1/2 cups dark brown sugar
Salt
                                                                              
Preheat the oven to 375 degrees. Line a rimmed baking sheet or the
bottom of a roasting pan with parchment paper.

Split the squash open and discard any stringy membranes and seeds.
Cut a sliver from the bottom, if necessary, to help the squash
remain stable and flesh side up in the oven. Coat the flesh with
the oil and season liberally with the salt. Roast for 1 hour or
until the flesh is soft. Scoop out the baked flesh and pass it
through a food mill or ricer; stir to make sure it is smooth. There
should be about 2 cups.

Preheat the oven to 325 degrees. Place a large-muffin tin with 12
deep wells in a roasting pan. Boil a kettle of water.

Sift together the flour, baking powder and salt on a sheet of wax
paper or parchment paper.

Combine the butter and about 2 1/4 cups of the sugar in the large
bowl of a stand mixer; beat on medium speed for several minutes,
until light and fluffy.

Add the 2 whole eggs and 2 of the egg yolks, working with one at a
time, incorporating well between each addition.

Reduce the speed to low and add the vanilla extract, then add the
sifted flour mixture in several additions until well combined. Add
the sage, nutmeg and cinnamon to taste. Remove the bowl from the
mixer.

Fold in the squash puree and the cream until well incorporated.

Beat the remaining egg whites with the remaining 3/4 cup of sugar
in a separate bowl on high speed, until medium-stiff peaks form.

Fold the meringue mixture into the squash puree mixture until just
combined. Use the mixture to fill the 12 wells of the muffin tin.
Place the roasting pan on the middle oven rack; pour enough of the
boiled water into the bottom of the pan to come halfway up the sides
of the muffin wells. Bake for 30 to 40 minutes, until slightly
browned and lightly crusted on top. (The insides of the puddings
will be like moist muffins.) Keep warm in the pan while you make
the toffee sauce. It's best to leave the puddings in the tins at
room temperature overnight.

Bring the cream just to a boil over medium-high heat (to scald it).
Add the butter and sugar and return just to a boil, stirring. Add
salt to taste. Remove from the heat; stir until smoothly blended.
Reheat over low heat when ready to serve.

Rewarm the puddings in a 300-degree oven for 15 minutes or until
just warmed through. Invert the warm puddings onto individual plates.
Pour 2 tablespoons of the warm toffee sauce over each pudding. Serve
immediately.

Printable version: squash01.txt.