Sformato di Zucca (Squash Sformato)

Ingredients

For the Bechamel:

5 T butter

4 T flour

2 cups milk

Salt to taste

For the Sformato:

3 whole eggs, beaten

1/2 pound butternut squash, roasted and pureed

1/2 cup caramelized onions

1/4 cup Parmigiano Reggiano, grated

Salt to taste

Freshly ground black pepper, to taste

Nutmeg to taste

Ground cloves to taste (optional)

Procedure

To prepare the Bechamel: In a medium saucepan, heat the butter until melted. Add the flour and stir until smooth. Over medium heat, continue to cook until the mixture turns a light golden brown, for about 6-7 minutes.

Meanwhile, heat the milk in a separate pan until it is just about to boil. Add the milk to the butter mixture 1 cup at a time, whisking continuously, until it is very smooth and is brought to a boil. Cook the sauce for 30 seconds and then remove it from the heat. Season with salt.

To prepare the Sformato: Stir the eggs, pureed butternut squash, caramelized onions and grated Parmigiano Reggiano into the Bechamel. Season with salt, pepper, freshly grated nutmeg and ground cloves (optional).

Preheat the oven to 270 degrees. Bring a gallon of water to a simmer and set aside. Coat 6 (4-ounce) ramekins with cooking spray.

Pour the sformato batter into the pre-oiled ramekins. Place the ramekins in a large baking dish and pour the reserved hot water into the dish until it covers 2/3 of the way up the sides of the ramekins. Cover with aluminum foil and bake in the oven until the sformati are just set, about 25 minutes. Remove front he oven, taking care not to splash any water into the ramekins, and allow to cool.

To assemble the dish, carefully run a knife around the inside edge of each ramekin. Unmold each sformato onto the center of a plate. Serve with melted fontina or robiola cheese if desired.