And with the final Squash Week entree, we paired the risotto with a rich butternut squash butterscotch pudding (see also, Butternotch). Adapted from Pinch My Salt.
- 3/4 cup packed light brown sugar
- 3 tablespoons corn starch
- 1 c roasted butternut squash purée
- 2 c skim milk
- pinch of salt
- 3 large egg yolks
- 1 tsp vanilla extract
- vanilla yogurt dollops to garnish
- In one bowl, stir together brown sugar and cornstarch. In a blender, combine squash, milk, brown sugar mixture, pinch of salt, and egg yolks. Blend until very smooth then strain through a fine mesh sieve into a medium-sized saucepan (rinse sieve because you will need it again later).
- Cook the squash mixture over medium heat, whisking constantly, until thickened and bubbly. Turn heat to low, and continue cooking and stirring (now with a wooden spoon) until pudding is quite thick (make sure not to burn the bottom– keep stirring). Strain pudding through sieve into a bowl. Stir vanilla extract into the hot pudding until completely incorporated.
- Let pudding cool to warm then either divide into individual containers or leave in bowl. Cover and refrigerate until cold. If you’re concerned about a skin from forming on top of the pudding, press plastic wrap to the surface before refrigerating. Serve plain or with dollops of vanilla yogurt on top (good sweetness contrast).