Sformato is a molded dish similar to a souffle, heartier in texture and not as airy. I’ve seen them made with peas, spinach, fennel, cauliflower, sweet potatoes and carrots just to name a few. It can be served as a first course, a side dish or a light vegetable entree.
Recently I’ve made both the acorn and butternut squash versions, and I seriously can’t tell you which one I liked best, just one taste and you’ll be forever hooked! Think about it, intensely flavored squash mixed in with a cheesy creamy goodness that creates a fluffy- like texture and topped off with a sweet balsamic glaze!
Now don’t let the ingredients scare you, it’s a little on the decadent side but the recipe fills 4 ramekins so do the math, it’s not that much. So far I’ve made this as a side with pork chops and I’ve eaten it alone just with a salad, a perfect autumn veggie dinner!
Roasting your squash ahead of time makes it all come together really quick. Which ever squash you use cut them in half, scoop out the seeds, drizzle with olive oil and season with salt and pepper. Roast cut side down on parchment 350F until knife goes through, time varies depending on size of squash. Scoop out the squash and puree in a food processor. Into a bowl place **2 cups of pureed squash** 1 egg** 1/3 cup of grated parmesan or romano cheese** 2 tablespoons of mascarpone cheese** 1/2 cup of half and half** salt and pepper**. Pour the mixture almost to the top of buttered ramekins. Place in a baking pan with water to come about halfway up the sides, cover and bake for 30 minutes in a 350 degree oven, or until the mixture is set and cooked through. Let rest a few moments, unmold and serve. 4 servings
Place your little Italian souffle in a puddle of parmesan cream sauce if you so desire, made by reducing cream ( I used half and half) in a pan and sprinkling in some parmesan cheese. To finish it off drizzle on some balsamic glaze!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
That looks amazing. I’m going to try this for sure.
Anonymous, Go check the link on the bottom of my post, I updated it. He’s site is down for some reason.
Do you have the recipe for the
Italian fig cookies posted in 2008?
I have all the ingredients, I’m
ready to go, and Nick’s website is
down so I am unable to use his recipe. Help ??
Wonderfully different way to use butternut. Will be giving this a try!
I’m always looking for new ways to prepare my favorite butternut squash. What a beautiful side dish, Marie.
Hi Marie – I’ve got to try this “little Italian souffle!”
I bet it would be a big hit here. Thanks once again for the inspiration!
LL
Thank you Thank you Thank you!
this look absolutely phenomenal. i’ve never even heard of this. i can’t wait to take a crack at it for thanksgiving. thumbs up! 😀
I am making this as soon as my power gets back on! (I have been out since Sat….I am at my M.I.L.’s checking my blog and email).
This looks amazing! xo
A wonderful little treat that I would enjoy for lunch or dinner; love the squash in any shape or form and this one is the most elegant!
Yep, me, too — educated about sformato. Your description sure has me sold. And I love the portion control of the ramekins. will be trying this, very soon.
I am such a lover of sformato,I have tried a lot of different variations,but not this one,I will definitely give this a try,it seems so warming and satisfying,definitely comfort food.thanks for sharing.
dm, It’s half cream and half milk.
Sold. Will be doing this. In fact Marie – if you could just send me your menu for the week – I’ll start cooking. Lately all my meals come from Marie.
can’t wait to try this!
Hi Pat,
Add me to the list of folks who have never heard of “sformato”. I am really looking forward to trying this, since I have SEVERAL squash in a basket centerpiece arrangement.
Thanks for telling us, in detail, how to make it.
fondly,
Rett
It looks lovely but what exactly is half and half? We don’t have that here in England.
Thanks.
I love all types of sformato Marie and have made them with several different vegetables, but never squash. This looks like a marriage made in heaven.
One of the nicest pumpkin recipes I have lately seen around.Looks fantastic!
I’ve only ever made a cauliflower sformato–and loved it–so seeing this recipe for wonderful winter squash has lit a fire. I will definitely be making it soon. I love the idea of using individual ramekins.
I have never heard of this before, it looks delish!
This looks like a very elegant side dish for a holiday meal, Marie. Hope all is well–I miss you. Happy Halloween!