Delicata Squash Sformato
Serves: 8
Recipe by Lynmar Estate Chef David Frakes
Custard
1 Delicata or Acorn Squash, 2.5 lbs
4 Cipolline Onions,
1 Egg yolk
3 Eggs
1/4 C Parmesan cheese, grated
1/4 C Mascarpone cheese
1/4 t Nutmeg
1 t Salt
1/4 t Black Pepper
2 Egg Whites
- Preheat oven to 325 degrees.
- Cut the squash through the equator to create 3 pieces: a 1-inch-thick ring and 2 end pieces.
- Wrap each end piece in foil, reserving the ring piece for a later step. Wrap the onions in another piece of foil.
- Bake the squash and onions for 1 hour, then unwrap and allow to cool.
- Turn the oven up to 400°F. Lightly grease eight 4-oz ramekins.
- Peel the cooled squash and cut the flesh into cubes.
- Pulse the cubes in the bowl of a food processor until pureed.
- Transfer the squash to a large bowl, add the egg yolk, eggs, cheeses, nutmeg, salt and pepper, and stir gently to combine.
- Beat the egg whites to soft peaks, then gently fold into the squash mixture.
- Divide the batter among the cups and place them in a baking pan large enough to hold them all without tipping.
- Fill the pan halfway with aluminum foil, and bake 35-40 minutes, or until a toothpick comes out clean; keep warm.
Julienned Squash
Reserved Squash Ring
1 T Olive oil
- After mushrooms and sage oil are prepared, peel the reserved squash ring and cut the flesh into julienne strips.
- Place the squash in a small bowl, add one tablespoon of olive oil and salt and pepper to taste and toss well to coat.
Mushrooms
1/2 lb Chanterelle Mushrooms, trimmed and quartered
1 C Olive oil
10 Sage leaves, finely chopped
2 Garlic cloves, finely chopped
- While the squash bakes, place the chanterelles in a small baking pan.
- Drizzle with 1 C of the olive oil, sprinkle with the chopped sage and garlic, and gently
toss to coat. - Roast until the mushrooms are tender, 15-20 minutes.
- Remove and allow to cool.
- Strain and reserve the oil.
Fried Sage Leaves
2 C Olive oil
8 Sage leaves
- While the mushrooms and custards are cooking, heat 2 cups of the olive oil to 300° F degrees in a small saucepan.
- Fry the sage leaves in the hot oil, four at a time, until they are dark green and crispy, about 25 seconds.
- Remove from the oil with a spoon, drain on a plate and set aside.
- Reserve the sage oil.
Mushroom Vinaigrette
1/3 C Sherry Vinegar
1 C Strained oil from cooking mushrooms
Salt & pepper to taste
- Pour the vinegar into a small bowl.
- Gently whisk in 1 cup of the strained mushroom cooking oil and season with salt and pepper.
Assembly
Custard
4 Roasted Cipolline Onions, halved
Mushroom mixture
Julienned Squash
Fried sage leaves
2 T Sage oil
Mushroom vinaigrette
Parmesan cheese
- To assemble the dish, carefully unmold one custard onto each of eight warmed dinner plates, running a knife around the outside if needed.
- Carefully halve the onions through the equator and place one half on each plate.
- Surround the custards with some of the roasted mushroom mixture, garnish with the
julienned squash, fried sage leaves, sage oil, and wild mushroom vinaigrette, and grate plenty of cheese over each plate.