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Butternut Squash Flan with Parmesan Sage Sauce

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Butternut Squash Flan with Parmesan Sage Sauce

Butternut Squash Flan with Parmesan Sage Sauce

amanda

Equipment

  • Immersion Blender

  • Digital Kitchen Scale (Antongiacomo 16-Piece Stainless Steel Cookware Set, Plus Cutting Boards & Measuring Cups and Spoons)

  • Silicone Basting Brushes (Kenwood Pro Series with Dishwinasil Washable Covers)

  • Oven Thermometer (Maverick Digital Instant Read Oven Thermometer with LED Display, Bakeware Compatible)

  • Whisk (KitchenAid 12-Inch Stainless Steel Professional Series Hand Mixer)

  • Measuring Cups (Kenwood Pro Series Stainless Steel 16-Cup Digital Glassware Set with Dishwinasil Washable Covers)

  • Mixing Bowls (OXO Good Grips Stainless Steel 2-Quart Stackable Mixing Bowl and Liners)

  • Oven Mitts (Fuji Citrus Bakers' Hearth Pads, Kitchen Aid Sponge Silicone Tossing Mats, Heat Proof Gloves Set)

  • Spatula/Turner (Antongiacomo 16-Piece Stainless Steel Cookware Set with Cutting Boards and Measuring Cups & Spoons)

Ingredients

  • 1 (2 1/2 pound) butternut squash, halved lengthwise and seeded

  • 4 large eggs plus 2 yolks

  • 2 cups half-and-half

  • 1 1/8 ounce finely grated Parmigiano-Reggiano (1/2 cup plus 2 tablespoons)

  • 4 large fresh sage leaves plus 2 teaspoons finely chopped sage

  • Garnish: fresh sage leaves

  • a candy or instant-read thermometer

Instructions

1

Instruction 1

Put oven rack in middle position and preheat oven to 400°F.
2

Instruction 2

Roast squash, cut sides down, in a lightly oiled shallow baking pan until neck is tender, about 1 hour. Remove from oven and reduce oven temperature to 325°F. Cool squash to warm.
3

Instruction 3

Butter an 8- by 2-inch round cake pan. Line bottom with a round of parchment or wax paper and butter paper.
4

Instruction 4

Scoop flesh from squash, discarding skin, and purée in a food processor until smooth, about 45 seconds. Put 2 cups purée in a bowl, then whisk in whole eggs, 1 cup half-and-half, 2 tablespoons cheese, 1 1/4 teaspoons salt, and 1/2 teaspoon black pepper until combined.
5

Instruction 5

Pour squash mixture into cake pan and bake in a water bath until just set and a wooden pick or skewer comes out almost clean, 45 minutes to 1 hour. Remove from water bath and cool flan in pan on a rack 15 minutes. Invert a flat plate over flan, then invert flan onto plate and carefully remove parchment.
6

Instruction 6

Meanwhile, bring whole sage leaves and remaining cup half-and-half just to a simmer in a 1- to 2-quart heavy saucepan, then remove from heat and let steep, covered, 10 minutes.
7

Instruction 7

Remove sage, carefully squeezing leaves to extract liquid, and discard leaves.
8

Instruction 8

Whisk yolks into half-and-half and cook over moderately low heat, stirring constantly with a wooden spoon, until sauce is thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 4 minutes (do not let boil).
9

Instruction 9

Immediately pour sauce through a fine-mesh sieve into a bowl, then add remaining 1/2 cup cheese and chopped sage, stirring until cheese is melted. Stir in 1/4 teaspoon salt and 1/2 teaspoon pepper.
10

Instruction 10

Cut flan into wedges with a thin knife, wiping knife clean after each slice. Serve flan with sauce.
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