1 delicata squash
1/4 cup of maple syrup
2 persimmons
1 cup of milk
4 tablespoons of butter
1 egg
1/2 cup of flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons of Penzey's Pumpkin Pie Spice (cinnamon, allspice, nutmeg, ginger, cloves)
1 tablespoon sugar
whipped cream for topping
Cut off tops and peel persimmons. Chop into pieces. Blend together persimmons, milk and melted butter. Remove from blender and place in a mixing bowl. Beat in egg, flour, baking soda, salt, allspice and sugar.
Bake at 350 degrees for one hour.
Cut delicata squash in half and seed. Chop into 1/2 inch moon shaped pieces. Spread out on a baking sheet. Bake at 350 degrees for 15 minutes. Turn pieces over and bake another 15 minutes. Remove from baking sheet and place in a mixing bowl. Coat with maple syrup (sprinkle allspice if desired.
Cut out a square of the persimmons pudding. Top with delicata squash pieces. Top with whipped cream if desired. Can be served hot or cold.
Serves 6
Final Verdict: Yummy.
The pudding recipe is a variation I got off of cooks.com. The pudding isn't really a pudding. It's more like a pumpkin pie but the flavoring is a little different. I can definitely see persimmons being a pie filling. It was a yummy dessert. I wasn't sure if it really needed the delicata squash topping but I was told that the squash gave the dish a nice balance so it wasn't too sweet. Persimmons are pretty sweet on their own so I thought they'd be good for a dessert. I had read that delicata squash is a very sweet squash that turns custardy when baked. I'm not really sure that I agree with that, but it was sweet enough to use for the dessert. I was originally going to put the squash in the pudding mix but I'm glad I didn't. Both flavors are pretty different from each other. The way to eat it is to have some pudding and then a bite of squash eating them together but keeping the flavors separate.
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