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Kabocha Squash Pudding with Sour Cream and Granola



serves 8 | start to finish: 25 minutes, plus roasting squash
from Edible Seattle September/October 2012 

Any kabocha squash lover will tell you eating it roasted, just plain, is a dessert in itself. This pudding is one step removed. It’s rich, so serve it in bowls that contain about 1/2 cup, or less, if you want to serve a bigger crowd. Top the puddings with sour cream and granola just before serving.

1 (2 1/2-pound) kabocha squash
2 cups heavy cream
1 vanilla bean, split
4 large egg yolks
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
Sour cream, for garnish
Granola, for garnish

Preheat the oven to 400°F. Line a baking sheet with parchment paper, and plunk the squash on it, whole, stem and all. Bake the squash on the middle rack of the oven for about an hour, or until a fork goes through the squash on the top and bottom with zero resistance. Remove the squash, cut it in half, and let it cool.

Combine the cream and vanilla bean in a small saucepan, scraping the seeds of the vanilla bean into the cream. Place the mixture over medium heat, and cook until you see little bubbles on the sides. (Don’t let the cream boil.) Remove the mixture from the heat and set aside.

When the squash is cool enough to handle, scoop out the seeds and discard. Transfer the flesh, minus the skin, into a large bowl and mash well (or whirl until smooth in a food processor). Set aside.

Whisk the egg yolks and sugar together in a large saucepan. Add the cornstarch and salt, and whisk until no white spots remain. Whisk in the cream, removing the vanilla beans and scraping in any stray vanilla seeds as you go. Place the mixture over medium heat and cook, whisking often and scraping the edges of the pan with a plastic spatula, until the pudding simmers and thickens.

Remove the pan from the heat. Stir in the reserved squash. Serve the squash pudding hot, or spoon it into ramekins or small bowls and let cool in the fridge until ready to serve. (It will firm up in the fridge.) Serve with a dollop of sour cream and a sprinkle of granola.

gluten-free • vegetarian

 

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