This rich dish is wonderful at a fall brunch. The tawny color of the squash, when it is baked in a casserole, adds a nice touch to a buffet table. This may be prepared ahead of time and rewarmed with good results by heating it for 20 to 30 minutes in a preheated 350°F oven.

　　

Ingredients

serves 6 to 8

　　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

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Reduce the oven heat to 325°F.

　　

Step 5

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.

　　

Step 6

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.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.