While pumpkin and sweet potatoes tend to steal the autumn produce spotlight, butternut squash is a versatile vegetable that can go well in both desserts and in savory dishes. Here, the rich custardy texture and sweetness of the pudding is balanced by a lightly spiced cardamom-infused crème fraîche topping and a few crunchy, caramelized cashews.
Butternut Squash Pudding with Cardamom Crème Fraîche and Caramelized Cashews
Makes 8 servings
- 12⁄3 cups (400 grams) sweetened condensed milk
- 11⁄4 cups (300 grams) evaporated milk
- 1 cup (220 grams) roasted and mashed butternut squash
- 5 large eggs (250 grams)
- 1 cup (240 grams) whole milk
- 3 tablespoons (28 grams) all-purpose flour
- 11⁄2 teaspoons (6 grams) Madagascar bourbon vanilla extract
- 1 teaspoon (2 grams) turmeric powder
- Garnish: Cardamom Crème Fraîche (recipe follows), Caramelized Cashews (recipe follows)
- Place a wire rack at mid-level in oven, and preheat to 350°F (180°C). Boil enough water to cover a large baking pan or dish that can hold 8 ramekins or Mason jars.
- In the container of a blender, place condensed milk, evaporated milk, milk, squash, eggs, flour, vanilla, and turmeric; blend until combined. Divide liquid among 8 (6-ounce) ramekins, and place on a wire rack. Place rack in baking pan. Carefully pour boiling water in pan to about 1⁄2 inch below height of ramekins.
- Bake until pudding is slightly firm to the touch yet jiggly in center, 20 to 30 minutes. Remove ramekins from pan, and cover with plastic wrap. Refrigerate overnight to set before serving.
- To serve, garnish each pudding with a generous teaspoon of Cardamom Crème Fraîche and a few Caramelized Cashews, if desired.
Cardamom Crème Fraîche
Makes 1⁄2 cup
- 1⁄2 cup (120 grams) crème fraîche
- 2 tablespoons (14 grams) confectioners’ sugar
- 1⁄4 teaspoon ground green cardamom
- In a small bowl, stir together all ingredients until combined. Refrigerate in an airtight container until ready to use.
Makes 1 cup
- 1 cup (113 grams) cashews
- 1⁄4 cup (50 grams) granulated sugar
- 1 tablespoon (14 grams) unsalted butter
- 1⁄4 teaspoon sea salt
- In a medium skillet, heat all ingredients over medium-high heat, swirling until sugar starts to brown, 5 to 6 minutes. Using a silicone spatula, carefully transfer cashews to a baking sheet lined with parchment paper. Let cool completely.
- Once cashews have cooled, separate nuts from each other if they’re stuck together. Store in an airtight jar until ready to use.
Would canned butternut squash be a viable option here? If so, should it be cooked a bit to reduce the moisture content?
Hey Mr. Miso,
Canned butternut squash should work fine in this recipe. As long as it isn’t a frozen version of butternut squash, your moisture levels should be about the same. However, feels free to drain out excess water or to squeeze your puree in a cheesecloth wrap to see if this will remove any excess moisture. Hope this helps. Happy Baking!