Steamed Butternut Squash Pudding

Blackberry chefs top this pudding with sabayon featuring vanilla-infused whiskey. At the Farm, the chefs flavor a 1.5-liter bottle of Jack Daniel's whiskey for three weeks. Our adaptation cuts the infusion time back to four days; you can let the mixture stand for even less time, though the vanilla flavor will be milder.

Yield: 12 servings (serving size: 1 steamed pudding and 4 teaspoons vanilla jack sabayon)

Ingredients

• 1  (1-pound) butternut squash
• Cooking spray
• 1  cup  turbinado sugar
• 1/4  cup  butter, softened
• 3  large eggs
• 3  tablespoons  fresh lemon juice
• 9  ounces  all-purpose flour (about 2 cups)
• 2 1/4  teaspoons  baking powder
• 1  teaspoon  grated peeled fresh ginger
• 3/4  teaspoon  salt
• 1/2  teaspoon  ground cinnamon
• 1/4  teaspoon  ground allspice
• Vanilla Jack Sabayon

Preparation

1. Preheat oven to 400°.

2. Cut squash in half lengthwise; discard seeds and membrane. Place squash, cut sides down, on a baking sheet coated with cooking spray; bake at 400° for 55 minutes or until tender. Cool slightly. Scoop out squash pulp from skins; discard skins. Mash pulp.

3. Preheat oven to 325°.

4. Place sugar and butter in a large bowl; beat with a mixer at medium speed until blended. Add eggs, 1 at a time; beat after each addition. Add squash and juice; beat until combined.

5. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients in a medium bowl; stir with a whisk. Add flour mixture to squash mixture; beat until just combined. Spoon about 1/3 cup batter into each of 12 (6-ounce) ramekins coated with cooking spray. Place 6 ramekins in each of 2 (13 x 9-inch) baking dishes. Add hot water to pans to a depth of 1 inch. Cover pans loosely with heavy-duty foil coated with cooking spray.

6. Bake at 325° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Serve with Vanilla Jack Sabayon.

Nutritional Information

Calories:

208

Fat:

5.5g (sat 2.9g,mono 1.8g,poly 0.5g)

Protein:

5g

Carbohydrate:

34g

Fiber:

1.2g

Cholesterol:

85mg

Iron:

1.7mg

Sodium:

318mg

Calcium:

80mg