Acorn Squash Flan

Name: Acorn Squash Flan
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 8
Cuisine: Spanish, European
Ingredients: 1 kilograms acorn sqush; 0 teaspoons freshly ground black pepper; 2 egg whites; 1 egg yolk; 3 eggs; 1 teaspoon kosher salt; 59 milliliters mascarpone cheese; 0 teaspoons freshly grated nutmeg; 4 cipolline onions; 59 milliliters freshly grated Parmigiano-Reggiano; 8 servings Parmigiano-Reggiano, for grating; 4 sage leaves; 59 milliliters sherry vinegar; 227 grams shiitake mushrooms, stems removed; 3 Tbsps plus 1/2 cup extra-virgin olive oil

The recipe Acorn Squash Flan is ready in around 2 hours and 25 minutes and is definitely a super gluten free and primal option for lovers of European food. This recipe makes 8 servings with 333 calories, 18g of protein, and 20g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of cipolline onions, kosher salt, sage leaves, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

Cut the squash through the equator to create 3 pieces: a 1-inch thick ring and 2 end pieces. Seed the squash. Wrap each end piece in foil. Wrap the onions in another piece of foil.

Ingredients you will need

Onion

Squash

Wrap

Equipment you will use

Aluminum Foil

Bake the squash and onions for 1 hour, then unwrap and allow to cool.

Ingredients you will need

Onion

Squash

Equipment you will use

Oven

Turn the oven up to 400 degrees F. Lightly grease 8 (4-ounce) ramekins or custard cups with butter or oil.

Ingredients you will need

Custard

Butter

Cooking Oil

Equipment you will use

Ramekin

Oven

Peel the cooled squash and cut the flesh into cubes. Pulse the cubes in the bowl of a food processor until pureed, or mash vigorously with a fork.

Ingredients you will need

Squash

Equipment you will use

Food Processor

Bowl

Transfer the squash to a large bowl, add the egg yolk, eggs, Parmigiano-Reggiano, mascarpone, nutmeg, salt and pepper and stir gently to combine. Beat the egg whites to soft peaks, then gently fold them into the squash mixture.

Ingredients you will need

Salt And Pepper

Egg Whites

Mascarpone

Parmigiano Reggiano

Egg Yolk

Nutmeg

Squash

Egg

Equipment you will use

Bowl

Divide the batter equally among the prepared cups, and place them in a baking pan large enough to hold them all without tipping. Fill the pan halfway with warm water, cover the whole pan tightly with aluminum foil, and bake for 35 to 40 minutes, or until a toothpick inserted in the center of the custard comes out clean. Keep warm.

Ingredients you will need

Custard

Water

Equipment you will use

Aluminum Foil

Baking Pan

Toothpicks

Oven

While the squash bakes, place a 12 inch-saute pan over medium heat and add 3 tablespoons oil. When the oil smokes add the shiitake and the sage and cook until soft and slightly crisp at the edges, about 8 minutes WITHOUT SHAKING THE PAN.

Ingredients you will need

Squash

Sage

Cooking Oil

Equipment you will use

Frying Pan

Remove and allow to cool.

Peel the reserved squash ring and cut the flesh into julienne strips.

Ingredients you will need

Squash

Place the squash in a small bowl, add 1 tablespoon of olive oil and salt and pepper, to taste, and toss well to coat.

Ingredients you will need

Salt And Pepper

Olive Oil

Squash

Equipment you will use

Bowl

To make the vinaigrette: pour the vinegar into a small bowl. Gently whisk in remaining 1/2 cup olive oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Vinaigrette

Olive Oil

Vinegar

Equipment you will use

Whisk

Bowl

To assemble the dish, carefully unmold 1 custard onto each of 8 warmed dinner plates, running a knife around the edge of the cup to loosen if necessary. Carefully halve the onions through the equator and place 1 half on each plate. Surround the custard with some of the mushroom mixture, garnish with the julienned squash and vinaigrette, and grate plenty of cheese over each plate before serving.

Ingredients you will need

Vinaigrette

Mushrooms