BUTTERNUT SQUASH FLAN WITH PARMESAN SAGE SAUCE
Categories Milk/Cream Food Processor Cheese Egg Vegetable Side Bake Thanksgiving Vegetarian Parmesan Butternut Squash Fall Sage Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 first-course servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Roast squash, cut sides down, in a lightly oiled shallow baking pan until neck is tender, about 1 hour. Remove from oven and reduce oven temperature to 325°F. Cool squash to warm.
- Butter an 8- by 2-inch round cake pan. Line bottom with a round of parchment or wax paper and butter paper.
- 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.
- 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. 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.
- 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.
- Remove sage, carefully squeezing leaves to extract liquid, and discard leaves.
- 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).
- 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.
- Cut flan into wedges with a thin knife, wiping knife clean after each slice. Serve flan with sauce.
BUTTERNUT SQUASH CREME FLAN WITH CARAMEL SAUCE
Flan also known as creme caramel outside of South American countries and the United States, is a custard-based dessert topped with a layer of caramel. Flan originated in Europe and later became very popular in Central and South America. This version of cre'me caramel, retains the custard's lightness, but adds the rich flavor of winter squash for a unique fall or winter desert. It can be served without the carmel sauce or can be made as a pie, by preparing a 9" pie crust (partially baked), then add custard and bake at 450 degrees for 10 min., then lower heat to 325 degrees for 30 min. or until knife comes clean.
Provided by BakinBaby
Categories Pie
Time 1h5m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 11
Steps:
- Bring 1/2 cup sugar & 1/4 cup water to a boil, swirling until it turn a rich tea bown.
- Pour browned sugar mixture into 1 quart casserole or individual molds.
- Puree the mashed squash, using a blender,.
- Beat eggs & yolks then beat in to brownsugar, salt,spices & squash.
- Bring milk & cream to a boil and add in a stream, very slowly to egg-squash mix. Beating all the time.
- Pour mixtgure into the carmel-lined mold and place in a deep large pan.pour boiling water halfway to pan sides,bake 50 minute ( or until skewere comes out clean),in a preheated 325 degree oven.
- Remove mold from water and chill for 3 hours.
- To unmold; run a knife around the ege and dip bottom of mold in hot water, turn molds upside down on serving plate.
Nutrition Facts : Calories 161, Fat 10.3, SaturatedFat 5.8, Cholesterol 118, Sodium 135.6, Carbohydrate 14.5, Fiber 0.4, Sugar 11, Protein 3.4
BUTTERNUT SQUASH FLAN
This is a good looking (and tasty) side dish. Do not add salt, since the boullion cube is already pretty salty.
Provided by MsPia
Categories Vegetable
Time 1h
Yield 8 small flans, 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 151.2, Fat 8.3, SaturatedFat 4.4, Cholesterol 124.1, Sodium 111.1, Carbohydrate 13.4, Fiber 1.4, Sugar 2.2, Protein 6.6
BUTTERNUT SQUASH FLAN
Provided by Jesus Gonzalez
Categories Milk/Cream Food Processor Dairy Egg Vegetable Dessert Bake Roast Vegetarian Butternut Squash Healthy Maple Syrup Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 18 spa servings or 9 standard servings
Number Of Ingredients 11
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.
More about "butternut squash flan recipes"
BUTTERNUT SQUASH FLAN | RECIPE | WWW.SISTERDIY.COM
From sisterdiy.com
Estimated Reading Time 4 mins
- For the caramel, combine the sugar, maple syrup and salt in a small saucepan. Bring to a boil, swirling the pan (do not stir) to dissolve the sugar. Once dissolved, cook at a low boil without swirling for 5 to 10 minutes, until the mixture turns a golden brown and reaches 230 degrees. Immediately pour into a 9 inch round cake pan (or pan of your choice). Set aside to cool while you make the flan.
- For the flan , place the sweetened condensed milk, evaporated milk, butternut squash, and cream cheese in the blender and blend on medium speed until smooth. Add in eggs, vanilla, maple syrup, cinnamon, and nutmeg. Gently pour the mixture into the pan with the caramel making sure they do not combine.
- Place the pan in a larger pan or roasting pan and fill with very hot tap water to come halfway up the sides of the cake pan. Bake for 1 hour, or until the custard is just set. It will be firm but still jiggle in the middle; a knife inserted will come out clean. Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 4 hours.
BUTTERNUT SQUASH AND VANILLA FLAN - MY PARISIAN KITCHEN
From myparisiankitchen.com
5/5 (2)Servings 8Cuisine FrenchCategory Cake or Tart
- Cook (steam or in boiling water), drain and purée butternut squash. Combine all the ingredients and bake. That's all.
- Start by preparing the butternut squash purée. Peel squash and remove the seeds. Cut into pieces and cook in boiling water (or steam) until smooth, for about 15 to 20 min according to the size. Drain well. Mix or crush it with the back of a fork.
30 BEST BUTTERNUT SQUASH RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
BUTTERNUT SQUASH RECIPES | ALLRECIPES
From allrecipes.com
TWO-TONE BUTTERNUT SQUASH FLANS RECIPE | MYRECIPES
From myrecipes.com
GLUTEN FREE, DAIRY FREE, SUGAR FREE BUTTERNUT SQUASH …
From eatsmarter.com
FRENCH SQUASH RECIPES - FLAN, SOUFFLE, SOUP, AND GRATIN
From easy-french-food.com
THE BEST BUTTERNUT SQUASH RECIPES
From thespruceeats.com
BUTTERNUT SQUASH RECIPES | JAMIE OLIVER RECIPES | JAMIE …
From jamieoliver.com
STILTON AND BUTTERNUT SQUASH QUICHE RECIPE - BBC FOOD
From bbc.co.uk
BUTTERNUT SQUASH RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BUTTERNUT SQUASH FLAN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CUBAN RECIPES | BUTTERNUT SQUASH FLAN RECIPE
From cubanrecipes.org
BUTTERNUT SQUASH CUSTARD FLANS - RICARDO CUISINE
From ricardocuisine.com
FRAGRANT SQUASH CURRY | JAMIE OLIVER RECIPES
From jamieoliver.com
BUTTERNUT SQUASH FLAN - HEALTHY COOKING - MEDHELP
From medhelp.org
SILKY, SAVORY, BUTTERNUT FLAN - UN'AMERICANA IN CUCINA
From unamericanaincucina.com
BUTTERNUT SQUASH FLAN | FOOD RECIPIES, BUTTERNUT, BUTTERNUT SQUASH
From pinterest.co.uk
HOW TO MAKE BUTTERNUT SQUASH FLAN - ESCOFFIER ONLINE
From escoffieronline.com
OUR 10 BEST BUTTERNUT SQUASH RECIPES OF ALL TIME WILL GET …
From allrecipes.com
RECIPES FOR BUTTERNUT SQUASH FLAN
From cooktime24.com
BUTTERNUT SQUASH RECIPES - NYT COOKING
From cooking.nytimes.com
BUTTERNUT CARAMEL FLAN RECIPE | MYRECIPES
From myrecipes.com
BUTTERNUT SQUASH FLAN (SFORMATO DI ZUCCA) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BUTTERNUT FLAN - PRITIKIN WEIGHT LOSS RESORT
From pritikin.com
HOW TO MAKE BUTTERNUT SQUASH FLAN - ELLINIKI KOUZINA
From ellinikikouzina.net
BUTTERNUT SQUASH FLAN W/ PARMESAN-SAGE
From recipecircus.com
10 BEST BUTTERNUT SQUASH MUSHROOMS RECIPES | YUMMLY
From yummly.com
BUTTERNUT SQUASH FLAN - NZWINENAV.COM
From nzwinenav.com
BUTTERNUT SQUASH RECIPES | WAITROSE & PARTNERS
From waitrose.com
BEST COOKING BUTTER RECIPES: BUTTERNUT SQUASH FLAN
From worldbestbutterrecipe.blogspot.com
BUTTERNUT SQUASH GRATIN WITH LEEKS, SAGE AND WALNUTS
From feastingathome.com
BUTTERNUT SQUASH FLAN - BIGOVEN
From bigoven.com
BUTTERNUT SQUASH RECIPES | TESCO REAL FOOD
From realfood.tesco.com
BUTTERNUTSQUASH FLAN - THEKITCHENDOESNTBITE.COM
From thekitchendoesntbite.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love