Hub Holidays: Butternut Squash Savory Bread Pudding & Eggnog - NBC10 Boston

    Hub Holidays: Butternut Squash Savory Bread Pudding & Eggnog

    The Hub Today's Anna Rossi whips up a delicious butternut squash savory bread pudding and homemade eggnog with The Hub Today viewer Saba Wahid. Butternut Squash Savory Bread Pudding Ingredients: 1 Butternut Squash-peeled, seeded 4 Tbsp. Butter 2 tsp. Fresh Sage-chopped\ ¾ Cup Fresh Parmesan-finely grated ½ Cup Prosciutto Ham-julienned finely As Needed Water To Taste Salt and Black Pepper   Directions:   Shred the butternut squash into about 2-3" long fine noodles using a mandoline. Place in a wide saute pan. Add enough water to come less than halfway up the height of the noodles. Cover and steam over high heat for about 3 minutes or until barely tender. If there is extra water, gently drain or continue to cook over high heat to evaporate the water. Add the butter, sage, Parmesan and proscuitto, gently tossing so as to not to break up the "noodles". Season to taste with salt and pepper if necessary.Enjoy!  
    serves 4

    Gingerbread Spiced Egg Nog

    Ingredients:

    2 cups whole milk
    1 cup heavy cream
    1 cinnamon stick
    Pinch of Kosher salt
    6-8 egg yolks (more or less depending on how rich you would like it)
    ½ cup sugar
    ¼ tsp ground cloves
    ½ tsp freshly grated nutmeg
    ½ tsp ground ginger
    ½ tsp ground cinnamon
    ½ tsp vanilla bean paste
    1 tbl dark molasses
    1 ½ oz Rum Chata (Optional)
    ½ oz Ginger Brandy (Optional)
    Fresh made whipped cream (for Garnish)
    Gingerbread cookies (for Garnish)

    Directions:

    Combine the milk, cream, and cinnamon stick into a saucepan and bring to just under a boil.  W
    hile that comes to temperature combine the egg yolks and sugar and whisk until you achieve a pale yellow color and the sugar has dissolved. 
    Once the milk/cream mixture heats up, add the spices, vanilla, salt, and molasses, mix through.
    Now temper the eggs by slowly ladling the milk/cream mixture into the sugar/egg yolk mixture by whisking vigorously and pouring slowly (this step will prevent the eggs from scrambling)
    Next transfer the mixture back into the saucepan, and bring the temperature up to 170 F whisking periodically through the process (a digital or candy thermometer comes in handy for this step)
    Now remove from the heat and transfer to a bowl. 
    Chill and serve with fresh whipped cream and gingerbread cookies. 

     

    (Published Wednesday, Dec 6, 2017)
    The Hub Today's Anna Rossi whips up a delicious butternut squash savory bread pudding and homemade eggnog with The Hub Today viewer Saba... See More