Kitchen Squash Flan
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 350°. 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 souffle 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 350° for 30-40 minutes or until flan is set.
Nutrition & Diet Analysis (per serving)
1137
kcal
57% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).