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Butternut Squash Flan Recipe
Butternut Squash Flan
Charlie Palmer, Aureole, New-York, USA
Charlie Palmer, Aureole, New-York, USA
Flavors of the USA
Total time: 1hr to 2hr
Preheat the oven to 125° C (250° F)
Difficulty: Easy
Chef's Note
You could use any hard winter squash or pumpkin to make this delicate side dish.

Make sure 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.

Ingredients for 4 servings
- 1 Butternut squash, about 600 g / 1 lb. 5 oz.
- 3 large eggs + 3 yolks
- 125 ml (1/2 cup) heavy cream
- 2 tbsp. softened unsalted butter
- Coarse salt and white pepper
Preparing the squash
  1. Peel and seed squash and cut it into 3/4-inch dice. You will need about 1 3/4 cups diced squash.
  2. 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.
  3. 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°F. (180° C.).

Preparing the flan

  1. 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.
  2. Generoulsly butter six 6-ounce timbales or small soufflé dishes. Pour equal portions of squash mixture into buttered molds.
  3. Place filled timbales in a baking pan large enough to hold them comfortably. Add hot water to come up halfway.
  4. Place in preheated oven and bake for 25 minutes, or until a knife inserted in the center comes out clean.
  5. 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.

USDA photo by Ken Hammond

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