Butternut Squash Flan With Parmesan Sage Sauce Recipes

BUTTERNUT SQUASH FLAN

Steps:

• Preheat oven to 350° F. Line large-rimmed baking sheet with parchment paper or nonstick liner.
• Place squash cut-side down on baking sheet and roast until completely tender when pierced with knife, 40 to 50 minutes. When cool enough to handle, scoop out flesh, discarding skin, and measure 1 1/2 cups into food processor. (Reserve remainder for another use.)
• Scrape squash flesh from its skin, place 1 1/2 cups in food processor, and set aside.
• In double boiler or metal bowl, pour warm milk over pan of simmering water until until steaming, add to squash in processor and purée until very smooth, 1 to 3 minutes. Add egg whites, eggs, maple syrup, vanilla, ginger, cinnamon, nutmeg, cloves and process until smooth, about 30 seconds to 1 minute.
• Divide batter evenly among 18 (3-ounce) or 9 (5-ounce) ramekins or custard cups. Place ramekins in large roasting pan and add enough hot water to pan to come halfway up sides of ramekins. Cover entire pan with foil and bake until flans are set in the middle, 22 to 25 minutes for 3-ounce ramekins or 32 to 35 minutes for 5-ounce ramekins.
• Transfer roasting pan to cooling rack and let flans rest in water, uncovered, until room temperature, then remove ramekins from water and refrigerate until thoroughly chilled, about 3 hours.
• Serve flans in ramekins, or slide flexible knife around side of each ramekin, pulling up slightly from bottom to break seal, then cover with dessert plate and invert to unmold. Garnish with fruit and mint sprigs and serve.

BUTTERNUT SQUASH SOUP WITH PARMESAN AND FRIED SAGE LEAVES

Steps:

• Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
• Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes.Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.

BUTTERNUT SQUASH FLAN

Steps:

• Melt butter and cooked onion on medium heat until golden brown and caramelized.
• Warm up the milk and dissolve the bouillon cube in it.
• Boil the milk and add the cornstarch previously dissolved in a ¼ cup of cold milk.
• Stir and cook for 3 minutes.
• Remove from heat and add the onion, Parmesan cheese, chopped ham and squash puree.
• Mix well and let it come to room temperature.
• Meanwhile beat eggs, with pepper and nutmeg.
• Add eggs to previous mixture.
• Spray 8 small flan moulds (or Ramequins) with vegetable oil and fill with the mix, leaving ½ inch from the border.
• Cook in a 350 oven in a water bath for 30 to 40 minutes.
• Remove from oven, let sit for a few minutes and remove flans by inverting them.