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Categories:
butternut squash olive oil eggs heavy cream sugar salt flour baking powder extra-virgin olive oil parsley Parmesan cheese ground black pepper ground allspice cayenne pepper
Viewed: 65 - Published at: 7 years agoIngredients
- 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
Method
- 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.
