Wednesday, October 2, 2013

Summer Squash Pudding

This recipe is one of those favorites I grew up with, and this summer, presented with a bounty of yellow squash, I couldn't resist modifying this family favorite to my (mostly) gluten-free lifestyle.

First, I substituted the sour cream with goat cheese, as I had that from my CSA, and as I'm supposed to avoid dairy in general, I opted for the lesser of two evils (plus that goaty-ness from the cheese added depth of flavor). I then subbed gluten-free breadcrumbs in for traditional ones (these are readily available at Whole Foods. I'm still on the hunt in the Upper Valley). 

In general, I grew up with this dish baked in a large custard dish, so the egginess was more tender than I presented it. I wanted something a little firmer that wouldn't "ooze" when I transported it to work for lunch. I did something similar tonight here in VT, albeit baking it in a springform for more of a tart/flan than... custardy "bar??"

Either way -- this was delicious. So much I've been craving that comfort this week.

(If you're gluten free and don't have breadcrumbs, I tried mashing rice crackers -- like those Asian Seaweed ones -- into crumbs and topping it with those. It worked surprisingly well!).

Gluten-Free Summer Squash Pudding

5 small yellow squash, sliced thick and steamed until mushable
2 eggs
1 tbsp sugar
1 tbsp butter
2 tbsp garlic and herb soft goat cheese
Salt, to taste
GF breadcrumbs, for topping

Bake 10-15 minutes at 350 degrees if in big pan, longer if deeper, until the egg is just set. (With about 1.75-2 inches, I baked this for 20 minutes. Perfect!)

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