Squash remains one of those vegetables that was never quite elevated to true cuisine for a lot of people. I couldn’t tell you what it is. The vegetable is beautiful and easy to work with. It looks nice on the plate, and is always plentiful when it’s in season.
We’re about to change all that with a little help from Rebecca Eichenbaum over at her blog AngoNYC. Never again will you say, “Oh, squash? Nah, I’ll pass.” The odds of you murdering someone over the leftovers increase tenfold when this dish is prepared in your home. Sporkers, I urge you to proceed with caution or get very good at hiding food from dangerous roommates.
Acorn Squash Cremeux
2 ½ cups heavy cream
1 to 1 ½ pounds fresh acorn squash
½ teaspoon kosher salt
13 egg yolks
¾ cup grade-b maple syrup
Extra virgin olive oil, enough to coat the squash
Preheat oven to 350 degrees F. Cut squash in half, coat lightly with oil. Place on sheet tray, skin side down, and roast until tender. Remove pulp with a spoon. While still hot place in food processor and puree.
Combine the cream, squash puree, and salt in a medium pot.
Bring the mixture up to a gentle boil over a medium heat.
In a medium mixing bowl, mix together egg yolks and maple syrup. Temper half of the cream into the egg yolks and maple syrup, whisking constantly.
Once combined, pour egg/cream mixture back into the pot while stirring with a rubber spatula.
Continue to stir over low heat and bring the mixture up to 180 degrees F. The mixture should be thick enough to coat the back of a spoon.
Strain through a fine-mess sieve or chinoise, and pour the mixture into desired molds or dishes.
Bake at 350 degrees F until set (about 15-20 min).
Serve with a scoop of pomegranate sorbet, sweet curried cashews, and/or date-pomegranate molasses.
To see the original recipe, click here.
Post by Ian Sims. Recipe from AngoNYC.