Butternut Squash Flan with Parmesan Sage Sauce

Name: Butternut Squash Flan with Parmesan Sage Sauce
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Spanish, European
Ingredients: 1 kilograms butternut squash, halved lengthwise and seeded; 4 larges eggs plus 2 yolks; 473 milliliters half-and-half; 32 grams finely grated Parmigiano-Reggiano (1/2 cup plus 2 tablespoons); 1 leave Garnish: fresh sage; 4 larges fresh sage leaves plus 2 teaspoons finely chopped sage

The recipe Butternut Squash Flan with Parmesan Sage Sauce could satisfy your European craving in about 5 hours. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 187 calories, 6g of protein, and 11g of fat. This recipe serves 8. A mixture of parmigiano-reggiano, eggs plus 2 yolks, sage leaves plus 2 teaspoons sage, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, primal, and fodmap friendly diet.

Instructions

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

Equipment you will use

Oven

Roast squash, cut sides down, in a lightly oiled shallow baking pan until neck is tender, about 1 hour.

Ingredients you will need

Squash

Equipment you will use

Baking Pan

Remove from oven and reduce oven temperature to 325°F. Cool squash to warm.

Ingredients you will need

Squash

Equipment you will use

Oven

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

Ingredients you will need

Butter

Equipment you will use

Wax Paper

Cake Form

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.

Ingredients you will need

Black Pepper

Egg

Cheese

Squash

Salt

Equipment you will use

Food Processor

Whisk

Bowl

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.

Ingredients you will need

Squash

Water

Equipment you will use

Oven

Cake Form

Skewers

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.

Ingredients you will need

Water

Equipment you will use

Frying Pan

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.

Ingredients you will need

Sage

Equipment you will use

Sauce Pan

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

Ingredients you will need

Extract

Sage

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).

Ingredients you will need

Sauce

Egg Yolk

Equipment you will use

Wooden Spoon

Kitchen Thermometer

Whisk

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.

Ingredients you will need

Cheese

Pepper

Sauce

Sage

Salt

Equipment you will use

Sieve