Sprintime Brunch :: Butternut Squash Clafoutis, Frangelico Whipped Cream and Hazelnut Praline Crunch


Butternut Squash Clafoutis

2 butternut squash – approximately 4 to 5 pounds total

5 eggs
¾ cup of sugar
½ cup of milk
½ cup of heavy cream
1 teaspoon vanilla
½ of a scraped vanilla bean
Pinch of salt
¼ teaspoon of flour
1 tablespoon of unsalted butter – melted
1/3 cup of hazelnuts – toasted
2 tablespoons of turbinado sugar

One day ahead
Cut each squash in half and scoop out the seeds. Bake in a 350 degree oven, cut side down, for approximately 25 minutes or until squash is soft to the touch. Cool and scrape the flesh out of the skin.

Puree the squash in a food processor until smooth.

Line a sieve with a cheese cloth, and place the sieve in a larger bowl. Spoon the squash puree into the cheesecloth, and set in refrigerator overnight. Pass strained puree through a fine sieve. Measure 2/3 of a cup and reserve remaining puree for some other purpose.

Place eggs, ¾ cup of sugar, milk, heavy cream, vanilla, vanilla pulp and salt in a food processor. Blend until smooth. Add squash puree and blend well. Add flour and pulse until combined.

Pass batter through a fine sieve and allow to rest for ½ hour.

Preheat oven to 425 degrees

Brush a 9 inch pie pan with melted butter and sprinkle 2 tablespoons of turbinado sugar over the buttered pan. Sprinkle chopped hazelnuts in the pan. Pour batter over the nuts.

Bake the clafoutis for 15 minutes, then lower the oven to 375 degrees. Bake until center is just set, approximately 12 minutes.
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Hazelnut Praline

1 cup of sugar
¼ cup of water
Pinch of salt
½ cup of toasted hazelnuts

Prepare a cookie sheet with parchment paper. Rub butter onto parchment paper to prevent the praline from sticking.

Bring sugar, water and salt to a boil swirling the pan to dissolve the sugar.

Continue to boil the syrup until in has a medium amber color.

Add hazelnuts and swirl pan to coat the nuts.

Pour onto prepared parchment paper. Allow to cool.

Break praline into medium sized pieces and pulse in a food processor until it is uniformly ground.
————————————————–

Whipped Crème Fraiche

1 ½ cups of crème fraiche
1 ½ teaspoons of frangelico
Pinch of lemon zest
2 tablespoons of sugar

1. Whip crème fraiche and sugar until it holds a medium peak.

2. Add frangelico and zest.

3. Whip mixture until fully incorporated.

Recipes Courtesy of One Girl Cookies

Butternut Squash Clafoutis

2 butternut squash – approximately 4 to 5 pounds total

5 eggs
¾ cup of sugar
½ cup of milk
½ cup of heavy cream
1 teaspoon vanilla
½ of a scraped vanilla bean
Pinch of salt
¼ teaspoon of flour
1 tablespoon of unsalted butter – melted
1/3 cup of hazelnuts – toasted
2 tablespoons of turbinado sugar

One day ahead
Cut each squash in half and scoop out the seeds. Bake in a 350 degree oven, cut side down, for approximately 25 minutes or until squash is soft to the touch. Cool and scrape the flesh out of the skin.

Puree the squash in a food processor until smooth.

Line a sieve with a cheese cloth, and place the sieve in a larger bowl. Spoon the squash puree into the cheesecloth, and set in refrigerator overnight. Pass strained puree through a fine sieve. Measure 2/3 of a cup and reserve remaining puree for some other purpose.

Place eggs, ¾ cup of sugar, milk, heavy cream, vanilla, vanilla pulp and salt in a food processor. Blend until smooth. Add squash puree and blend well. Add flour and pulse until combined.

Pass batter through a fine sieve and allow to rest for ½ hour.

Preheat oven to 425 degrees

Brush a 9 inch pie pan with melted butter and sprinkle 2 tablespoons of turbinado sugar over the buttered pan. Sprinkle chopped hazelnuts in the pan. Pour batter over the nuts.

Bake the clafoutis for 15 minutes, then lower the oven to 375 degrees. Bake until center is just set, approximately 12 minutes.
————————————————–

Hazelnut Praline

1 cup of sugar
¼ cup of water
Pinch of salt
½ cup of toasted hazelnuts

Prepare a cookie sheet with parchment paper. Rub butter onto parchment paper to prevent the praline from sticking.

Bring sugar, water and salt to a boil swirling the pan to dissolve the sugar.

Continue to boil the syrup until in has a medium amber color.

Add hazelnuts and swirl pan to coat the nuts.

Pour onto prepared parchment paper. Allow to cool.

Break praline into medium sized pieces and pulse in a food processor until it is uniformly ground.
————————————————–

Whipped Crème Fraiche

1 ½ cups of crème fraiche
1 ½ teaspoons of frangelico
Pinch of lemon zest
2 tablespoons of sugar

1. Whip crème fraiche and sugar until it holds a medium peak.

2. Add frangelico and zest.

3. Whip mixture until fully incorporated.

Recipes Courtesy of One Girl Cookies

15 comments
  1. The French says: April 19, 20106:29 pm

    …………….(can’t think of anything to say….speechless.)

  2. Roxy Te Owens says: April 19, 20106:55 pm

    Is this site meant to be torture? Good jesus that butternut squash dish is right up my alley.

  3. Southern Lady's Vintage says: April 19, 20109:19 pm

    This looks really, really good!!

  4. stacey snacks says: April 19, 20109:28 pm

    I love a clafoutis, but have only made it w/ cherries and raspberries.
    This is INCREDIBLE! What a great idea…….

  5. Renee (eatliveshop.com) says: April 19, 201010:01 pm

    wow this looks incredible!!

  6. Annette says: April 19, 201010:35 pm

    this is amazing, making it this sunday for supper~
    I posted it on my Facebook fan page as well
    http://www.facebook.com/ajphotostylist?ref=mf
    thank you thank you…you are so talented!

  7. Alicia says: April 20, 201012:05 am

    scrumptious…
    mouth watering…
    How dare you torture my psyche when I have no butternut in the fridge…can you hear my car keys calling me!!!

  8. Emom says: April 20, 201012:53 am

    Oh my! looks wonderful, bet it tastes even better!
    smiles.

  9. Enila says: April 20, 201012:24 pm

    Oh my god !! I want it !!

  10. Lila says: April 23, 20101:21 am

    It looks delicious. It could be a dessert and a meal!
    Lila Ferraro
    Queen Bedroom Sets

  11. OneCraftyFox says: April 23, 20103:32 am

    Oooh, this looks very tempting!!

  12. Laura [What I Like] says: April 23, 20104:00 pm

    Oooh…a squash clafouti had never ever occurred to me before. But I imagine that it is delicious! I’ll have to give it a try.

  13. Suzanne says: April 24, 20105:19 pm

    yum..looks absolutely heavenly!

  14. mangocheeks says: May 15, 20104:53 pm

    Such an original idea. Thank you for sharing. Certainly one I will keep in mind to make.

  15. Recipes « Glenribbeen – The Eco-Blog says: October 29, 20116:12 am

    [...] Butternut Squash Clafoutis, Frangelico Whipped Cream and Hazelnut Praline Crunch – If you’re looking for a brunch dish to impress this fall, check this recipe out. You’ll need to start the recipe a full day ahead, but this looks like it’s absolutely worth the work. [...]

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