450gmashedcooked kabocha or another starchy squash, such as acorn or butternut
115gbutter
½teaspoonbaking powder
¼teaspoonbaking soda
3large eggsseparated
625mlfull-fat milk
¾teaspoonsalt
½teaspoonfresh-grated nutmeg
2tablespoonssagechopped (optional)
65g fine cornmeal(plus 2 tablespoons)
2tablespoonsmaple syrup
Preheat the oven to 325°F160°C.
Instructions
In a food processor, purée the squash, butter, baking powder, baking soda, and egg yolks until very smooth.
In a pot large enough to accommodate the milk and squash purée, warm the milk with the salt, nutmeg, and sage, then turn off the heat and allow to infuse for 15 minutes.
Strain out the sage. Heat the milk again until it begins to steam, then whisk in the cornmeal until cooked and thickened, about 5 to 10 minutes.
Remove from the heat, cool for 10 minutes, then carefully mix in the squash purée a few spoonfuls at a time. Meanwhile, whisk the egg whites to soft peaks with the maple syrup, then gently fold in the squash mixture.
Pour the batter into a liberally greased 10-inch (26 cm) cast-iron skillet or baking pan and bake at 325°F until just set, about 45 to 50 minutes.