This was delicious!! Only 4 stars because it took about an hour to cook rather than 20 minutes like it claims. I thought the recipe was easy to follow and fairly simple. We have been enjoying it for days now. I didn't make the sabayon. Instead we have warmed it with authentic Vermont maple syrup! Unbelievable how good it was, will be making it again very soon!
Steamed Butternut Squash Pudding
Blackberry chefs top this pudding with sabayon featuring vanilla-infused whiskey. At the Farm, the chefs flavor a 1.5-liter bottle of Jack Daniel's whiskey for three weeks. Our adaptation cuts the infusion time back to four days; you can let the mixture stand for even less time, though the vanilla flavor will be milder.
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- Calories: 208
- Fat: 5.5g
- Saturated fat: 2.9g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 0.5g
- Protein: 5g
- Carbohydrate: 34g
- Fiber: 1.2g
- Cholesterol: 85mg
- Iron: 1.7mg
- Sodium: 318mg
- Calcium: 80mg
- 1 (1-pound) butternut squash
- Cooking spray
- 1 cup turbinado sugar
- 1/4 cup butter, softened
- 3 large eggs
- 3 tablespoons fresh lemon juice
- 9 ounces all-purpose flour (about 2 cups)
- 2 1/4 teaspoons baking powder
- 1 teaspoon grated peeled fresh ginger
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- Vanilla Jack Sabayon
- 1. Preheat oven to 400°.
- 2. Cut squash in half lengthwise; discard seeds and membrane. Place squash, cut sides down, on a baking sheet coated with cooking spray; bake at 400° for 55 minutes or until tender. Cool slightly. Scoop out squash pulp from skins; discard skins. Mash pulp.
- 3. Preheat oven to 325°.
- 4. Place sugar and butter in a large bowl; beat with a mixer at medium speed until blended. Add eggs, 1 at a time; beat after each addition. Add squash and juice; beat until combined.
- 5. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients in a medium bowl; stir with a whisk. Add flour mixture to squash mixture; beat until just combined. Spoon about 1/3 cup batter into each of 12 (6-ounce) ramekins coated with cooking spray. Place 6 ramekins in each of 2 (13 x 9-inch) baking dishes. Add hot water to pans to a depth of 1 inch. Cover pans loosely with heavy-duty foil coated with cooking spray.
- 6. Bake at 325° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Serve with Vanilla Jack Sabayon.
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