Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore
Yields 6 servings
For the sous side Squash:
- 1 small butternut squash, peeled, seeded and diced into half-inch (1.3 cm) cubes
For the Squash Sformato:
- 2 cups (480 ml/454 g) sous-vide-cooked, pureed butternut squash
- 1 tablespoon (14 g) unsalted butter, room temperature, plus more for ramekins
- ¼ cup (60 ml) heavy cream
- 1 ounce (28 g) grated Parmesan
- 2 eggs, divided
- 1/8 teaspoon (0.6 ml) sea salt
For the squash:
- Fill and preheat the SousVide Supreme water oven to 190F/87C.
- Put the prepared raw squash into cooking pouches and vacuum seal in a single layer.
- Cook in the water oven for one hour.
- Remove and puree in a food processor until smooth.
- Measure out 2 cups (480 m/ 454 g) for the Squash Sformato and put into a bowl, keeping warm for the Squash Sformato recipe below. Put any remaining puree into a cooking pouch, press out the air, and seal. Label and freeze it for a later use.
For the Squash Sformato:
- Adjust the water level of the SousVide Supreme for baking as follows:
- Elevate the bottom perforated grill about 1 inch (2.5 cm) on a non-rusting baking rack or baking platform.
- Fill 6 ramekins ¾ full with water and set them onto the rack.
- Adjust the water level by adding or removing water to bring the water level to within ½ inch (1.25 cm) of the rim of the ramekins.
- Remove the ramekins and empty the water from them. Dry the ramekins well; brush each with melted butter and set aside.
- Preheat the water oven to 195 F/90.5C.
- Put the pureed squash into a mixing bowl and stir in the butter, heavy cream, parmesan, egg yolks and salt; set aside.
- Using an electric stand mixer or whisk, whip the egg whites on high speed until stiff peak form.
- Gently fold the egg whites into the squash mixture, one third at a time, making sure not to over stir and deflate the mixture.
- Spoon the batter into the prepared ramekins.
- Set the ramekins into the water oven on the raised grill, taking great care not to get water into the batter. Tent a square of aluminum foil over the ramekins to divert any drops of condensate from the lid.
- Bake for 1 ½ to 2 hours.
- Remove the sformati and let cool on a rack for a few minutes, until you can easily touch the ramekin without burning your fingers.
- To unmold, use an offset spatula to loosen the sformato around the edges, flip the ramekin over onto your serving plate swiftly, and tap the bottom of the ramekin gently to release. Serve with your favorite sauce.