Step 1

Cut the squash in half and remove the seeds.

Step 2

Grease an oven-proof casserole or flat pan and place the squash on it, cut side down.

Step 3

Roast in the oven for 45 minuttes or until tender when pierced with a fork.

Step 4

Remove the cooked squash from the skin, then place it in a food processor and puree it until perfectly smooth.

Step 5

Place the squash into a colander lined with paper towels to absorb any remaining moisture.

Step 6

You can do this the night before.

Step 7

Butter eight ¾ cup oven-proof custard cups or flan molds and preheat oven to 350 degrees.

Step 8

Heat the milk in a saucepan until warm and little bubble start to form.

Step 9

In another saucepan over low heat, melt the butter, then add the flour and stir and cook for a couple of minutes until smooth.

Step 10

It will start to get “pasty,” but that’s fine.

Step 11

Add the milk and continue to stir constantly, using either a whisk or wooden spoon, for about five minutes.

Step 12

Add seasonings and squash puree.

Step 13

Beat the eggs and add the parmesan cheese to the eggs.

Step 14

Add the puree mixture to the egg and cheese mixture, starting with a small amount, then increasing the amount a little at a time.

Step 15

By adding them slowly, you want to slowly raise the temperature of the eggs and cheese.

Step 16

If you add the pureed squash mixture all at once, you risk curdling the eggs.

Step 17

When everything is mixed, pour into the buttered molds and put the molds in a bain-marie or hot water bath.

Step 18

Bake for about 40 minutes.

Step 19

Remove the molds from the water and let them rest at least 10 minutes before trying to unmold.

Step 20

If you unmold too soon, they won’t hold their shape.

Step 21

They actually hold their shape better the next day when you reheat them.

Step 22

I microwaved them in their molds the next day to reheat, then flipped them out onto individual plates.

Step 23

Serve as is, or with a simple homemade parmesan cream sauce, as shown.

Step 24

TO MAKE THE SAUCE:

Step 25

Place the cream in a sauce pan and reduce a bit (not too much because when you add the cheese it will thicken more)

Step 26

Remove the pan from the heat and stir in the cheese, whisking to incorporate and make it smooth.

Step 27

Pour some of the sauce over the sformato and drizzle with balsamic, then fresh gratings of parmesan cheese.