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Squash 01

Squash 01 is a desserts recipe made with Grapeseed Oil, Salt, Flour, Baking Powder, and Unsalted Butter Room Temp. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tsp
• 1/2 tsp
• 4 cup
• 2 1/2 tsp
• 18 tbsp
• 3 cup
• 1 tsp
• 3 1/2 cup
• 18 tbsp

Method (preview)

1. 1

   Preheat the oven to 375 degrees. Line a rimmed baking sheet or the bottom of a roasting pan with parchment paper.

2. 2

   Split the squash open and discard any stringy membranes and seeds.

3. 3

   Cut a sliver from the bottom, if necessary, to help the squash remain stable and flesh side up in the oven.

4. 4

   Coat the flesh with the oil and season liberally with the salt.

5. 5

   Roast for 1 hour or until the flesh is soft.

6. 6

   Scoop out the baked flesh and pass it through a food mill or ricer; stir to make sure it is smooth.

7. 7

   There should be about 2 cups.

8. 8

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

9. 9

   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.

10. 10

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

11. 11

    Reduce the speed to low and add the vanilla extract, then add the sifted flour mixture in several additions until well combined.

12. 12

    Add the sage, nutmeg and cinnamon to taste.

13. 13

    Remove the bowl from the mixer.

14. 14

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

15. 15

    Fold the meringue mixture into the squash puree mixture until just combined. Use the mixture to fill the 12 wells of the muffin tin.

16. 16

    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.

17. 17

    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.

18. 18

    Bring the cream just to a boil over medium-high heat (to scald it).

19. 19

    Add the butter and sugar and return just to a boil, stirring. Add salt to taste. Remove from the heat; stir until smoothly blended.

20. 20

    Reheat over low heat when ready to serve.

21. 21

    Pour 2 tablespoons of the warm toffee sauce over each pudding. Serve immediately.