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Butternut Squash Flan

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READ REVIEWS (3)

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

1 hr 30 mins total
25 mins prep

Recipe Filed Under
Cheese, Dairy, Butternut Squash, American, Vegetarian, Side Dish, Fall, Thanksgiving

Provided By: Paul Grimes

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This silky flan benefits from a generous dose of heavy cream and Parmigiano-Reggiano cheese.

Ingredients

Serves:

1 1/2 cups finely chopped onion

2 cloves garlic, finely chopped

1/4 cup extra virgin olive oil

2 1/2 pound butternut squash, cut into 1/2-inch cubes (8 cups)

8 large eggs

2 cups milk

2 cups heavy cream

1 cup finely grated Parmegiano-Reggiano cheese

1 1/2 tablespoons finely chopped sage

1/4 teaspoon freshly grated nutmeg

1 teaspoon salt

1/4 teaspoon pepper

Directions

Put rack in middle position and preheat oven to 375F. Butter a 13- by 9-inch baking dish (3 quarts)

Cook onion and garlic in oil in a 12-inch heavy non-stick skillet, stirring occasionally until soft, about 5 minutes. Add squash and continue cooking, stirring occasionally and crushing squash with a heatproof rubber spatula until squash starts to brown on edges, about 15 minutes.

Puree squash in food processor until very smooth.

Whisk together eggs, milk, cream, cheese, sage, nutmeg, salt, and pepper in a large bowl until well combined. Stir in squash puree, then pour into baking dish.

Bake until just set in center, about 1 hour.