Kitchen Squash Flan

Name: 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

14 ingredients

1 steps

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

Directions

1

{"0":"1. Preheat oven to 350\u00b0. 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":"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\u00b0 for 30-40 minutes or until flan is set."}