Woo Hoo!!! Squash Love Blog Hop!!!! I love Fall food, especially anything and everything with some type of squash. I think butternut squash is my favorite squash. What is yours?
At Providence Cafe where I work as the Pastry Chef, I decided to give some squash love for the dinner dessert special this week.
I found a fun recipe from a fellow food blogger, and decided to take it to another level. The recipe was maple butternut pudding, and original version is a gluten free treat (I did not make this gluten free.) I knew I wanted a pie version, I mean who doesn’t like pie right? AND I knew I needed a pecan crust, perfect compliment to any squash love recipe really.
- Maple Butternut Pudding
- ½ cup lightly packed brown sugar
- 2 Tbsp corn starch
- 1 cup roasted butternut squash puree
- 2 cups heavy cream
- pinch of salt
- 3 large egg yolks
- ¼ cup maple syrup
- 1 tsp vanilla
- 2 Tbsp butter cut into pieces
- Pecan Crust
- 1½ cups pastry flour
- 1 cup chopped pecans
- 2 Tbsp sugar
- 1 tsp salt
- ¾ cup cold butter
- 8 to 9 Tbsp cold water
- Preheat oven to 350 degrees fahrenheit
- For Maple Butternut Pudding
- Cut and core squash, place on sheet pan, and roast for about 1 hour, or until soft when tested with a fork.
- In small bowl, stir together cornstarch and sugar, sit aside. In a food processor, mix together squash puree, heavy cream, brown sugar mixture, salt, egg yolks and maple syrup. Once smooth, strain with wire sieve into sauce pot.
- Cook squash mixture over medium heat, whisking frequently, mixture should bubble and thicken. Turn burner to low, and continue cooking for another minute or two. You will strain mixture again in wire sieve. Stir vanilla extract and butter pieces into hot mixture, let butter melt while stirring mixture.
- Take ¼ cup boiling hot water, and 1 tsp unflavored gelatin and mix together. Whisk vigorously into pudding mixture to help make mixture thicken. Sit aside for moment.
- For Pecan Crust
- In large mixing bowl, mix together flour, pecans, salt, and sugar. Next mix in butter, mix until resembles coarse crumbles. Add water slowly, until comes together in ball, wrap in plastic, and place in cooler for 30 minutes to an hour.
- Put small amount of flour on counter, roll out dough until about ¼ inch thick. Place in pie pan (I used a 10 inch pie pie), and cut edges off with knife. Bake pie crust for about 20-30 minutes, or until cooked through depending on oven. Cool.
- Pour pudding into pie crust, and chill. Serve with maple syrup and chopped pecans! AND of course some whipped cream silly!
November is #squashlove month!
Please join in on the #squashlove fun by linking up any squash recipe from
the month of November 2011. Don’t forget to link back to this post, so that
your readers know to come stop by the #squashlove event! The twitter hashtag is #squashlove
Here are the hosts of the fun SquashLove Blog Hop –Baker Street | Anuradha : @bakerstreet29 Bloc De Recetas | Salomé : @blocderecetas Bon à croquer | Valerie : @valouth CafeTerraBlog \Terra : @CafeTerraBlog Elephant Eats | Amy Food Wanderings | Shulie : @foodwanderings Hobby and More | Richa : @betit19 Mike’s Baking | Mike : @mikesbaking Mis Pensamientos | Junia : @juniakk My Twisted Recipes | Dudut : @mytwistedrecipe No One Like Crumbley Cookies | T.R : @TRCrumbley Queens Notebook | Elizabeth : @mango_queen Simply Reem | Reem : @simplyreem Skip To Malou | Malou : @malou_nievera Teaspoon Of Spice | Serena : @tspcurry The Daily Palette | Annapet : @thedailypalette The Professional Palette | Regan : @profpalate The Spicy RD | EA : @thespicyrd Vegan Miam | Rika : @veganmiam