I like to describe sformato as a little Italian souffle or Italian custard that can be made savory or sweet and often served in individual portions. They’re usually made in a ramekin then unmolded for a nice presentation and served with a sauce of some sort.
Here I made my favorite one, a savory version filled with a puree of butternut squash, creamy parmesan cheese and a few other ingredients that give it it’s dreamy texture.
I posted this some years ago but adjusted the recipe a little and wanted to share it with you again since it’s the perfect starter, side dish or light veggie entree for a nice autumn meal.
Squash is everywhere now and all you need to do is roast some up and scoop out the pulp!
I love the combination of butternut squash and Parmesan Regggiano they compliment each other so well and are the base for this savory sformato.
Each spoonful is beyond words, you have to make this!
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- 1 large butternut squash, roasted with pulp scraped out, should equal around 2 cups for 4 ramekins.
- 1 egg
- ½ cup of grated Parmigiano Reggiano and more for sauce and garnish
- 2 tablespoons, mascarpone
- ½ cup of half and half
- salt and pepper too taste
- 2 cups of half and half or heavy cream reduced down
- a handful of grated Parmigiano Reggiano to toss into the cream
- balsamic glaze, pumpkin seeds, crispy sage and extra parm for garnish
- preheat oven to 350. I recommend doing the squash the day before or early in the day.
- Cut your squash in half, scoop out the seeds, drizzle with olive oil, salt and pepper then place cut side down on parchment and roast until a knife pierces all the way through easily. Times will vary depending on the size of squash.
- Scoop out the squash the puree it smooth in a food processor, your squash puree is now finished.
- Then into a bowl add the rest of the ingredients, 2 cups of squash puree, the egg, mascarpone, parm, half and half, salt and pepper.
- Pour mixture into a buttered ramekin.
- Place ramekins into a baking dish with water to come up halfway to the sides, place a sheet of tin foil on top.
- Bake at 375 for around 30 to 40 minutes or until custard is set and cooked without jiggling.
- Let it cool down and make the sauce.
- PARMESAN CREAM SAUCE
- Reduce half and half or heavy cream in a small saucepan, cook on low heat until it thickens then turn off heat and add the cheese.
- Unmold your sformato onto an individual plate, spoon some of the sauce on top.
- Sprinkle pumpkin seeds around and a swipe of balsamic glaze.
- Crisp up some sage leaves in brown butter for garnish.