Savory Butternut Squash Timbales Print Email

1 large Butternut Squash, roasted to make 3 cups
3 Eggs
½ cup Half-n-Half
1 scant tsp Salt
½ tsp Black Pepper
¼ tsp Nutmeg
fresh Italian Parsley–a few leaves to place on the bottom of each cup before filling
4 TBS Butter
1 cup toasted Walnuts
2 TBS fresh Sage
12 custard cups or cupcake/muffin pan
parchment paper

After you’ve oven-roasted the squash, scoop out the tender inside—about 3 cups. Season with salt, pepper, and nutmeg, then puree with eggs and half and half.

Liberally coat custard cups or muffin tins with butter. Fill the cups and place in a shallow baking dish. Create a water-bath (bain-marie) by filling the baking dish with water until halfway up the sides of the cups. Cover the tops of the cups with a piece of lightly oiled cooking parchment cut to the approximate size of the baking dish.

Bake in a preheated 350 degree oven for 30 minutes. Cool for 10 minutes, then carefully invert to unmold. These can be prepared in advance and gently rewarmed. Garnish with Walnut-Sage-Brown Butter. Makes 12 timbales.

Walnut-Sage-Brown Butter
4 Tablespoons Butter
2 Tablespoons fresh Sage leaves
1 cup toasted Walnuts

Using medium heat, melt butter in a small saucepan. Add sage leaves. Stir and increase heat. Butter will begin to bubble and brown, sage leaves will frizzle. Remove from heat.

Put toasted walnut pieces into a food processor fitted with the swivel blade. Pour in browned sage butter and pulse the mixture until the walnut pieces are very small. The mixture will be thick. Place a spoonful on top of the timbale and serve.