Prep 30 mins
Cook 45 mins
I found this recipe in the Maple Syrup Cookbook by Ken Haedrich. I haven't tried it yet, but it sounds interesting. According to the author, this should puff up nicely while baking, but it doesn't stay that way once it comes out of the oven. He says it can be eaten as an accompaniment to poultry dishes, or eaten cold for breakfast with a little cream and maple syrup drizzled over it. Be brave! Give it a try!
- 1 1⁄2 cups winter squash, peeled and diced (1/2-inch pieces)
- 1⁄3 cup pure maple syrup
- 2 cups milk
- 1 cup cornmeal, preferably stone-ground
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon nutmeg
- 4 tablespoons butter, cut into 1/2-inch pieces
- 5 eggs, separated
- Preheat oven to 375°F.
- Grease a large, shallow casserole and set aside.
- Put the squash into a large saucepan with plenty of water.
- Bring to a boil, cover, then simmer for about 20 minutes, until the squash is very soft.
- Drain in a colander for several minutes, then puree the squash with the maple syrup in a food processor or blender; set aside.
- Pour the milk in a large, heavy-bottomed pot.
- Gradually whisk in the cornmeal over low heat.
- Turn the heat to medium-high and cook the cornmeal, stirring, until it starts to thicken, about 3 to 5 minutes.
- Reduce the heat slightly and continue to stir and cook for several more minutes, until it is quite thick.
- Stir in the salt, nutmeg, butter, and squash mixture; whisk until smooth.
- Remove from the heat and whisk in the egg yolks.
- Pour into a large bowl.
- Beat the egg whites until stiff, then fold them into the cooked mixture.
- Pour into the prepared pan and bake for about 35 minutes, until golden and puffed.
- Large cracks will appear on the surface.
- Serve hot or very warm as an accompaniment.