Notes: This is a wonderful appetizer when served with some salad greens; it’s also nice as a side dish to pork chops.
Ingredients: 1 whole butternut squash (about 1 pound)
1 tablespoon olive oil
3 eggs
1 cup heavy cream
2 tablespoons sugar
1 teaspoon sea salt
1 1/2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon freshly grated Parmesan cheese
1 large pinch of freshly ground black pepper, or to taste
Pinch of ground allspice
Pinch of cayenne pepper
Instructions:
1.Preheat
oven to 350º. Peel, seed, and chop squash into 1/2-inch cubes. Toss with 1
tablespoon olive oil and roast in oven until tender, about 45 minutes. Puree
approximately half of the squash in a food processor. Set roasted squash and
puree aside to cool completely.
2.In a
large bowl, whisk together eggs, cream, sugar, and salt. Add all remaining
ingredients, except squash and puree, whisking thoroughly. Gently whisk in
roasted squash and puree. Grease six 6-ounce ramekins or soufflé dishes with
olive oil or cooking spray. Fill each with about 1/2 cup of the squash mixture.
Place ramekins in an ovenproof pan and fill halfway with water, creating a
water bath. Bake at 350º for 30–40 minutes or until flan is set.
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