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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 1 |
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This savory dish, with just a touch of sweetness, was well received at our tasting table. Try pairing it with roasted pork and a glass of Riesling or Pinot Noir. Ingredients:
1 large butternut squash (about 2 lb.) |
3 large eggs |
1/2 cup light sour cream |
1/4 cup sugar |
1/4 cup butter, softened |
1/4 cup all-purpose flour |
1 tablespoon finely chopped fresh sage |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
Directions:
1. Remove stem from squash. Cut squash lengthwise into 4 pieces; remove and discard seeds. Cook squash in boiling water to cover in a large saucepan over medium-high heat 10 to 15 minutes or until tender. Drain well; let cool for 25 minutes or until completely cool. Remove and discard peel.
2. Process squash and eggs in a food processor until smooth, stopping to scrape down sides. Add sour cream and remaining ingredients; process 20 to 30 seconds or until smooth. Pour mixture into a lightly greased 8-inch square baking dish.
3. Bake at 350° for 55 to 60 minutes or until set.
4. *1 tsp. ground sage may be substituted.
5. Note: You can substitute 3 (12-oz.) packages frozen butternut squash puree for fresh squash. Omit Step 1, and prepare frozen squash according to package directions. Proceed with Steps 2 and 3, reducing butter to 2 Tbsp. and baking time to 45 to 50 minutes. For testing purposes only, we used McKenzie's Frozen Butternut Squash Puree.
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