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Butternut Squash Flan



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Butternut Squash Flan

Great American Food icon

by Charlie Palmer with Judith Choate,
1996, Random House


Serves 6

“You could use any hard winter squash or pumpkin to make this
delicious side dish. Make sure that much of the moisture is out of
the squash or the flans will not set properly. If using pumpkin,
canned will often work better than fresh, giving more flavor
and density.”

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

Preheat oven to 250 degrees 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. Remove
from heat. Raise oven temperature to 325 degrees 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.
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.

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