Puffed Butternut Squash

At Amazon: Rachael Ray Stoneware 10-Oz. Ramekins

I'm always on the lookout for quick, kid-friendly vegetable recipes that appeal to grownups as well. Here's one, from the Food Network, for Puffed Butternut Squash. Sort of souffle, sort of pudding, very comforting and mild. Perfect for holiday gatherings or weeknights.

Goes even quicker if you make it using frozen, cubed squash.

[Edited on 11/19/11: The Food Network recipe changed to something involving coconut milk and raisins! Nooooo! I found the original recipe elsewhere and included it here so it won't go missing again. -- Asha]

PUFFED BUTTERNUT SQUASH

Serves 4

1 butternut squash (about 2 lbs), peeled and cut into 1-inch pieces
2 tablespoons unsalted butter
1/4 cup brown sugar, firmly packed (or, to taste. I use less.)
2 large eggs
Salt and pepper to taste

In a glass dish, sprinkle the squash with 2 tablespoons water and microwave it, covered, at high power (100 percent) for 7 to 10 minutes, or until very tender.

Transfer the squash to a bowl, if necessary, and, with an electric mixer, beat squash with the butter and half the brown sugar until the mixture is smooth. Let cool slightly, then beat in the eggs. Season with salt and pepper.

Divide the mixture among 4 (1 1/4-cup) ramekins and sprinkle with the remaining brown sugar. Microwave, uncovered, at high power (100 percent) for 6 to 8 minutes, or until squash is puffed and just set.

(I'm sure you could also bake the squash in the oven in a buttered gratin dish. Similar souffle-type recipes are baked at 325 for 60-ish minutes, but I've never done this myself. If you try cooking this in the oven, or in a single dish, or a doubled amount, please report your findings.)

Related: 20 minute dinner: Instant Enchiladas

Comments

[Roger Weeks]

Yesterday in the Santa Rosa Press Democrat they had an article about one-pot cooking, and recommended this book:

The Really, Truly, Honest-to-Goodness One-Pot Cookbook: http://www.amazon.com/Really-Honest-Goodness-One-Pot-Cookbook/dp/0811845001

From the jacket blurb:

"You know those cookbooks that say they're one-pot, but somehow you are left with a pile of dishes? Well, this is the real thing: 65 fabulous recipes that truly need just one pot and only one pot (or skillet, sauté pan, or Dutch oven), start to finish."

I've ordered it, as it seems like there are a lot of good tasting recipes in there, designed for one pot, one pot only.

[Tim]

That sounds delicious! If anyone has tried it, I'd love to hear if it is as good as it sounds.

The puffed description in the title reminded me of one of my daughter's recent favorites: Pirate's Booty and Cannon Balls. We get them at Trader Joe's, but I've started to see them in other grocery stores as well.

[Whitney]

Cubed butternut squash is available in bags at Trader Joes from now through the holidays. I pack the freezer full because you can't find it many places and it saves a lot of time.

[Lisa]

I tried it last night and it is delicious. I roasted my squash in the oven and baked the ramekins in there as well (I am not a huge fan of the microwave). My 18-month-old can't get enough of it but my 3-year-old is still skeptical... It's really good cold too.

[Laura]

The recipe calls for 2 cups of eggs - does it mean just 2 eggs? Otherwise, it looks yummy!

[Anne Dovel]

Love this. Light, but comforting. I've even substituted canned pumpkin and sweet potato for the squash. Thanks!