Little Squash Molds with Balsamic Vinegar / Sformatino di Zucca al Balsamico

Name: Little Squash Molds with Balsamic Vinegar / Sformatino di Zucca al Balsamico
Ingredients: 1 cup packed, cooked Butternut squash or pumpkin; 3 large eggs; 1 cup heavy cream; 2/3 cup grated Parmigiano-Reggiano cheese; 4 amaretti cookies, crushed; 1/2 teaspoon fine sea salt; 1/4 teaspoon ground nutmeg; 2 teaspoons warm Balsamic Vinegar; INGREDIENTS

SERVES 4

Sformatino means a little mold and this is an impressive, fast, and easy-to-make company dish with pumpkin or squash (zucca). The unusual ingredient of crushed amaretti cookies give it a delicate sweet taste. Bake the squash the day before or cut it into pieces and microwave it. Use small ramekins for the molds.

Ingredients

1 cup packed, cooked Butternut squash or pumpkin
3 large eggs
1 cup heavy cream
2/3 cup grated Parmigiano-Reggiano cheese
4 amaretti cookies, crushed
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
2 teaspoons warm Balsamic Vinegar
INGREDIENTS

Directions

Preheat oven to 325°F.
Generously butter four 1 1/2 by 3-inch ramekins and set aside.
Beat the squash, eggs, and cream together in a bowl with a hand held mixer or whirl the ingredients in a food processor until smooth.
Mix in the cheese, cookies, salt, and nutmeg.
Divide the mixture evenly between the ramekins. Place them in a baking dish and carefully pour hot water around them to half way up the sides of the ramekins.
Bake them for 30-35 minutes or until they look set. Carefully remove the ramekins to a cooling rack and allow them to stand for 10 minutes. Run a butter knife around the inside of each ramekin to loosen the squash.
Unmold them onto individual salad dishes. Serve warm with a little bit of warm balsamic vinegar on the side. Or unmold them onto a bed of greens dressed with olive oil and sprinkle each with a few drops of balsamic vinegar and serve.

This recipe was featured on Season 14 - Episode 1403.