DELICATA SQUASH SFORMATO
A _sformato_ is essentially a soufflé that doesn't rise because there isn't any air or egg white whipped into it-foolproof! I serve it in place of mashed potatoes, since it has a great flavor without an excess of butter and cream. If I have people over, I'll bake it in individual gratin dishes with a few fresh thyme leaves on top for presentation's sake. Delicata squash has a flavor similar to that of butternut, but the skin is much thinner-edible, in most cases-and the squash is more delicate overall (hence the name). The flesh of a butternut or acorn squash would be a fine substitute. Cooking with squash in the fall and early winter months will yield the best results with this recipe. I find that out of season the squash become a bit waterlogged. You can do everything but bake the _sformato_ in advance. Bring the dish to room temperature before baking.
Provided by Sara Forte
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Cut the squash in half lengthwise, remove the seeds, and pierce a few holes in the skin. Place the squash cut side down in a glass baking dish and roast in the oven until soft, 40 to 45 minutes. The timing may vary, so keep an eye on it. You want a few brown blisters and to be able to pierce it easily with a fork. Set aside and let cool.
- Put the crème fraîche, Jack cheese, thyme, salt, and pepper in a bowl and stir to combine.
- Once the squash is cool enough to handle, scoop the flesh away from the skin and put it in a bowl. Add the maple syrup and balsamic vinegar and mash the squash until smooth. Add the cheese mixture and stir to combine. Add the egg and nutmeg, giving the mixture a final stir.
- Grease an 8 by 8-inch baking dish on all sides and pour in the squash mixture. Turn the oven down to 375°F and bake until brown spots start to show on top, 30 to 40 minutes. Allow it to rest for 10 minutes before serving.
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