Martha Stewart Butternut Squash Pudding

Martha Stewart butternut squash pudding takes about 4 hours and roasted squash, bechamel and Parmesan to make a creamy, savory baked pudding with a golden top. Save this easy fall side dish for Thanksgiving, dinner parties or cozy Sunday suppers, because it's make-ahead friendly and bakes in one dish.

Chill the bechamel for at least an hour before you fold it in, because a cold base blends smoothly with the squash puree. Skip the chilling and the batter turns thin and loose, so the pudding bakes up soft instead of firm.

The recipe comes from Ron Suhanosky of Sfoglia in New York City, and it borrows a restaurant trick: a rich bechamel mixed right into the batter. Baking in a water bath under foil, then uncovering it to brown, gives you a custardy center with a toasty Parmesan top.

Martha Stewart Butternut Squash Pudding

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Course: Side DishCuisine: American, ItalianDifficulty: Medium

Servings

10

servings

Prep time

45

minutes

Cooking time

2

hours 

55

minutes

Calories

410

kcal

Smooth roasted squash and a nutty bechamel bake into a custardy, sliceable pudding with a golden Parmesan crust. The water bath keeps the center silky while the final uncovered bake browns the top.

Ingredients

• 1 large butternut squash (3 ½ pounds), halved and seeded
  

• Extra-virgin olive oil
  

• Coarse salt and freshly ground pepper
  

• 1 quart whole milk
  

• 4 ounces (1 stick) unsalted butter
  

• 1 cup all-purpose flour
  

• Coarse salt and freshly ground pepper
  

• 4 ounces (1 stick) unsalted butter, melted, plus more for dish
  

• Fine plain breadcrumbs, for dish
  

• 4 large eggs
  

• 4 large egg yolks
  

• 1/2 cup finely grated Parmesan cheese (2 ounces)
  

• Pinch of ground nutmeg
  

• Coarse salt and freshly ground pepper
  

Directions

• Roast the squash: Preheat the oven to 350°F, then coat the halved butternut squash with olive oil and season with salt and pepper. Set it cut sides down on a baking sheet, cover with parchment-lined foil and roast for about 50 minutes until a knife slides in easily.
• Puree the flesh: Let the squash cool, then scoop the flesh out with a large spoon and discard the skin. Puree it in a food processor until smooth and season with salt and pepper.
• Heat the milk: Warm 1 quart whole milk in a medium saucepan over medium heat. Stir now and then until bubbles form around the edge.
• Cook the roux: Melt 1 stick unsalted butter in a large saucepan over low heat, then add 1 cup flour. Whisk constantly until it turns golden and smells nutty, about 3 minutes more.
• Finish the bechamel: Whisk the hot milk into the roux in a slow, steady stream. Keep whisking over the heat for about 10 minutes until thick, then season with salt and pepper.
• Chill the bechamel: Refrigerate the bechamel for at least 1 hour or overnight. Whisk it smooth before you use it.
• Prep the dish: Preheat the oven to 400°F, then butter a 9-by-13-inch baking dish and coat it with fine plain breadcrumbs. This keeps the pudding from sticking and gives the edges a light crust.
• Mix the batter: Beat 3 cups pureed squash, 1 stick melted butter, 4 eggs, 4 egg yolks, 1/2 cup Parmesan and a pinch of nutmeg on medium speed until smooth. Fold in the chilled bechamel, then season with salt and pepper.
• Set up the water bath: Pour the mixture into the prepared dish and cover it with parchment-lined foil. Place it in a larger baking dish and add enough warm water to come halfway up the sides.
• Bake and brown: Bake for about 40 minutes until the center is firm. Remove the foil and bake about 35 minutes more until the top browns.
• Rest and serve: Let the pudding stand for 30 minutes before serving. That rest lets it set so the slices hold their shape.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Cuisinart 14-cup food processor, KitchenAid 5-speed hand mixer, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make butternut squash pudding ahead of time?

Yes, the squash puree and the bechamel both keep well, so you can make them a day ahead and refrigerate them. The bechamel has to chill for at least an hour anyway, and overnight works just as well. Bake the pudding the day you serve it for the best texture.

Can I use canned pumpkin or frozen squash instead of roasting fresh?

Frozen butternut squash puree works if you thaw it and drain off any extra liquid first. Plain canned pumpkin is a workable stand-in too, though the flavor is a little less sweet. You need 3 cups of puree either way, so measure it before you mix.

How do I store and reheat leftovers?

Cover the dish or move slices to an airtight container and refrigerate for up to 3 days. Reheat covered with foil in a 325°F oven until warm throughout, since the microwave can make the edges rubbery. Because it's custard-based, I wouldn't freeze it.

Do I really need the water bath?

I'd use it, because the gentle, even heat keeps the eggs from curdling and the center silky. Without it the edges can overcook before the middle sets. Warm water in a larger dish is all it takes.

What's the most common mistake with this pudding?

Folding in warm bechamel is the biggest one, since it thins the batter and can start cooking the eggs. Chill it fully and whisk it smooth first. Also pull the foil off for the last 35 minutes, or the top won't brown.