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Thanksgiving: Butternut Squash Flan

Source of Recipe


From "Great American Food" by Charlie Palmer






List of Ingredients



• One 1-1/2-pound butternut squash
  
• Coarse salt
  
• 3 large eggs
  
• 3 large egg yolks
  
• 1/2 cup heavy cream
  
• White pepper
  
• 2 Tbsp unsalted butter, softened
  






Instructions



1. Preheat oven to 250º F. Peel and seed squash and cut it into 3/4-inch dice. You will need about 1-3/4 cups diced squash. Place in a medium saucepan with water to cover over medium heat. Add salt to taste, and bring to a boil. Lower heat and simmer for 15 minutes, or until very tender and almost falling apart. Drain well. Place on a nonstick baking sheet in preheated oven for 15 minutes, or until quite dry.
   
   
2. Remove from heat. Raise oven temperature to 325º F. Process eggs, egg yolks and cream in a food processor fitted with the metal blade until well blended. Add squash and salt to taste, and process until very smooth. Taste and adjust seasoning with salt and pepper.
   
   
3. Generously butter six 6-ounce timbales or small soufflé dishes. Pour equal portions of squash mixture into buttered molds. Place filled timbales in a baking pan large enough to hold them comfortably. Add hot water to come up halfway. Place in preheated oven and bake for 25 minutes, or until a knife inserted in the center comes out clean. Remove from oven and water bath. Allow to set on a wire rack for 2 to 3 minutes before unmolding onto a warm platter or plates.
   
   Serves 6
   
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   NOTES
   
   • You could use any hard winter squash or pumpkin to make this delicious side dish. If using pumpkin, canned will often work better than fresh, giving more flavor and density.
   
   • Make sure that much of the moisture is out of the squash, or the flans will not set properly.