It has to be fall, two butternut squash posts in a row!

I had seen the original version of this recipe (by Marcella Hazan) before, and then recently saw it posted on another food blog. I was really interested in what the consistency would be like and could not wait to try it. First, I made some alterations, in addition to the butternut squash, I added fresh corn. Also, to serve the pudding, I topped it with a drizzling of brown butter, whole kernel corn cooked in the butter, and a fried sage leaf. Without the introduction of these other textures, I think the pudding-like consistency might be too much of a good thing for some. This is an interesting and delicious way to eat butternut squash, best served with sautéed greens or as an introduction or side to another dish.

Butternut Squash, Corn, and Parmesan Tortino

1 medium butternut squash
1 cup fresh corn (kernels removed from cob)
1/2 cup freshly grated Parmigiano Reggiano
1 egg
1 teaspoon sea salt
pepper
5 tablespoons butter, room temperature, plus extra for greasing the ramekins
1/4 teaspoon freshly grated nutmeg
four 5 oz. ramekins, or your own choice of ramekin size (depending on batter distribution)
2 tablespoons fine, unflavored bread crumbs

Preheat oven to 400 degrees

Cut squash lengthwise, remove strings and seeds (save for toasting later!), and place on rimmed baking sheet or in a baking dish and cook for about 50 minutes, until squash is very soft. Allow to cool, and scoop the pulp from shell.

Place the pulp, 1/2 cup corn, cheese, egg, salt, pepper, nutmeg, and 2 tablespoons of butter into the bowl of a food processor. Run the processor just long enough to mix and begin to puree the ingredients, but not until it is overly smooth or creamy. This step could also be done fairly easily by hand, using a potato masher or a wooden spoon and strong arm.

Heavily grease the ramekins with butter, and coat each with bread crumbs (reserving a little extra). Divide the mixture equally among the ramekins. Dot each ramekin with a thin pat of butter and sprinkle with the remaining bread crumbs.

Bake in the 400 degree oven for 20-25 minutes, until the top is starting to lightly brown. While allowing the puddings to rest (about 10 minutes), melt 3 tablespoons butter over medium heat and allow to begin foarming, at this point you could flash fry the sage leaves, imparting a light flavor to the butter (or perform this step separately), and proceed to add the remaining 1/2 cup corn, stir, and continue cooking until the butter begins to very lightly brown and smell nutty. Remove butter and corn from heat and run a knife around edge of pudding, turn each ramekin over onto a plate and shake lightly to invert the puddings (you could also cover and refrigerate the ramekins for baking at a later time, saving the butter step as well). Divide melted butter and corn over the puddings and finish with a fried sage leaf.