Roasted Butternut Squash Pudding Cake

Total Time:
3 hr 50 min
Prep:
1 hr 20 min
Inactive:
1 hr
Cook:
1 hr 30 min

Yield:
10 to 12 servings
Level:
Advanced

Ingredients
  • Squash:
  • 3 cups 1-inch diced peeled and seeded butternut squash
  • 3 tablespoons granulated sugar
  • 1/2 tablespoon ground cinnamon
  • Pecan Joconde:
  • 8 large eggs, separated, plus 2 egg yolks
  • 3/4 cup plus 2 tablespoons granulated sugar
  • Pinch of kosher salt
  • 1 1/8 cups cake flour
  • 4 tablespoons unsalted butter, melted
  • 2 cups pecan halves, toasted and crushed
  • Pecan Rum Cake Syrup:
  • 1 cup granulated sugar
  • 1/4 cup chopped pecans
  • 2 tablespoons spiced rum
  • Butternut Squash Pudding:
  • 1 cup plus 1 tablespoon granulated sugar
  • 1/2 cup cream
  • 1/2 cup sweetened condensed milk
  • 3 cinnamon sticks
  • 1/2 tablespoon pumpkin pie spice
  • 1 1/2 cups milk
  • 7 tablespoons cornstarch
  • Pinch of kosher salt.
  • 8 large egg yolks
  • 1 tablespoon vanilla extract
  • 6 tablespoons unsalted butter
  • Marshmallow Meringue:
  • 1 2/3 cups granulated sugar
  • 6 large egg whites
  • 4 marshmallows, melted in a microwave
  • 1/4 teaspoon pumpkin pie spice
  • Cape gooseberries and chopped pecans, for garnish, optional
Directions
  • Special equipment: a candy thermometer, an 8-inch ring mold and a kitchen torch

  • For the squash: Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.

  • Toss the butternut squash with the sugar and cinnamon in a large bowl. Spread out the squash on the prepared baking sheet. Cover with more foil and secure the edges. Roast until fork-tender, about 20 minutes. Remove the foil from the top and continue to roast until slightly golden, about 10 more minutes. Let cool and then puree in a food processor and set aside.

  • For the pecan jaconde: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

  • In a stand mixer fitted with a whisk attachment, whip the egg whites until frothy. Slowly add the granulated sugar and salt and whip until stiff peaks form. Add the egg yolks slowly and continue whipping until combined, about 2 minutes.

  • Sift in the flour in 3 stages, folding carefully to prevent deflating and making sure there are no lumps. Fold in the melted butter.

  • Spread on the prepared baking sheet and sprinkle with the pecans. Bake until golden, 10 to 12 minutes. Allow to cool and cut into two 8-inch circles. Tip: leftovers can be use in a trifle

  • For the pecan rum cake syrup: Bring the granulated sugar, pecans and 1 cup water to a boil in a small saucepan. Boil for three minute or so to release the pecan oils. Remove from the heat and add the rum. Use warm to moisten the sponge while assembling the cake

  • For the butternut squash pudding: In a pot, bring the sugar, cream, condensed milk, cinnamon sticks, pumpkin pie spice and 1 cup of the milk to a boil.. In a medium bowl, mix the cornstarch with the egg yolks and remaining 1/2 cup milk.

  • Remove the cinnamon sticks carefully from the milk mixture and temper the cornstarch mixture with it, whisking the hot mixture by the ladleful into the cornstarch mixture. Return the tempered mixture to the pot and add 2 cups of the squash puree (reserve the remaining puree for another use). Cook on medium-high heat, stirring constantly, until the pudding thickens, 8 to 10 minutes. Remove from the heat, add the vanilla and butter and mix until incorporated.

  • For the marshmallow meringue: In a small pot, bring the granulated sugar and 6 tablespoons water to a boil. Cook to 240 degrees F or the soft ball stage. Once the syrup has reached 210 degrees F, start whipping the egg whites. As soon as the syrup reaches 240 degrees F, add the syrup to the egg whites while whipping. Add the melted marshmallow and pumpkin pie spice and whip until cooled, 5 to 10 minutes.

  • To assemble the cake: Use an 8-inch ring mold. Place a layer of pecan joconde sponge on the bottom and drench with half the syrup. Cover with a layer of the warm pudding as thick as the cake. Repeat with another layer of cake and pudding. Allow to cool in the refrigerator until the pudding sets, about 20 minutes. Once cooled, remove from the ring and decorate with the marshmallow meringue all around the cake. Torch the outside of the cake gently to create a brulee look. Decorate with cape gooseberries and chopped pecans, if using.

Propane Gas Torch Safety: Propane gas torches are highly flammable and should be kept away from heat, open flame, and prolonged exposure to sunlight. They should only be used in well-ventilated areas. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you. Light the match or lighter and then open the gas valve. Light the gas jet, and blow out the match. Always turn off the burner valve to "finger tight" when finished using the torch. Children should never use a propane gas torch without adult supervision.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.


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    This recipe is featured in:

    Holiday Baking Championship