SAVORY-SWEET ROASTED ACORN SQUASH PUDDING

Savory-Sweet Roasted Acorn Squash Pudding image

Yield serves 6 to 8

Number Of Ingredients 13

1 medium to large acorn squash, halved and seeded
3 tablespoons unsalted butter, melted
2 teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1 1/3 cups heavy cream
3 extra-large eggs, lightly beaten
2 tablespoons packed dark brown sugar
2 tablespoons granulated sugar
2 tablespoons peeled and minced fresh ginger
1 cup freshly grated Parmesan cheese

Steps:

Preheat the oven to 350°F.
Place the squash cut side up in a shallow baking pan large enough to hold both halves. Coat the cut sides of the squash with 1 tablespoon of the butter. Add salt and pepper to taste.
Roast the squash for about 45 minutes, or until very soft. Allow the squash to cool slightly in the pan. Using a large spoon, scoop out the flesh and discard the skins. You should have about 2 cups of squash. Use a potato masher to mash the cooked squash to the consistency of mashed potatoes, with a few chunks left in for texture.
Reduce the oven heat to 325°F.
Combine the squash, the remaining 2 tablespoons butter, the 2 teaspoons salt, the 1 teaspoon pepper, the flour, cinnamon, nutmeg, cream, eggs, brown sugar, granulated sugar, ginger, and Parmesan cheese in a large bowl.
Spoon the mixture into a buttered 2 1/2-quart casserole. Bake for about 1 hour, or until the top is set and brown. Allow the pudding to cool for about 30 minutes before serving.