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Butternut Squash Pudding

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Butternut Squash Pudding

Ingredients

  • 1 large butternut squash (3 1/2 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
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Published 2014-09-09 14:15:40 (2 years ago).

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