Butternut Squash Flan With Parmesan Sage Sauce Recipe

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Butternut Squash Flan With Parmesan Sage Sauce
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Ingredients
7
Count
Nutrition
156
Calories
Total time
145
Minutes
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Ingredients:

  • 2 1/2 lbs butternut squash , halved lengthwise and seeded
  • 4 large eggs , plus
  • 1 1/8 oz finely grated parmigiano-reggiano cheese (1/2 cup plus 2 tsp)
  • 4 large sage leaves , plus
  • 2 tsp finely chopped sage

Directions:

  1. You will also need an instant read or candy thermometer.
  2. Put oven rack in middle position and preheat oven to 400°F; Roast squash, cut sides down in a lightly oiled shallow baking dish until neck is tender, about 1 hour; remove from oven and reduce oven temperature to 325°F; Cool squash to warm.
  3. Butter an 8-by-2-inch round cake pan; line with bottom with parchment or wax paper and butter paper.
  4. Scoop flesh from squash, discard skin, and puree in a food processor until smooth, about 45 seconds: Put 2 cups puree into bowl, then whisk in whole eggs, 1 cup half and half, 2 tablespoons cheese, 1 1/4 teaspoons salt and 1/2 teaspoon black pepper until combined.
  5. Pour squash mixture into cake pan and bake in a water bath until just set and a wooden tooth pick comes out almost clean, 45 minutes to 1 hour; remove from water and cool flan on rack 15 minutes, invert a flat plate over flan, then invert flan onto plate and carefully remove parchment paper.
  6. Meanwhile, bring whole sage leaves and remaining cup of half and half just to simmer in a 1-to 2-quart heavy saucepan, then remove from heat and let steep, covered 10 minutes; Remove sage, carefully squeezing leaves to extract liquid, and discard leaves.
  7. Whisk yolks into half and half and cook over moderately low heat, stirring constantly with a wooden spoon, until sauce is thick enough to coat back of spoon and register 170 to 175 degrees on thermometer, about 4 minutes (DO-NOT let boil).
  8. Immediately pour sauce through a fine sieve into a bowl, then add remaining 1/2 cup cheese and chopped sage, stirring until cheese is melted, stir in 1/4 teaspoon salt and 1/2 teaspoon pepper.
  9. Cut flan into wedges with a thin knife, wiping knife clean after each slice; Serve flan with sauce.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 156.2 Kcal (654 kJ)
Calories from fat 78.93 Kcal
% Daily Value*
Total Fat 8.77g 13%
Cholesterol 125.17mg 42%
Sodium 66.25mg 3%
Potassium 503.24mg 11%
Total Carbs 15.91g 5%
Sugars 2.27g 9%
Dietary Fiber 2.32g 9%
Protein 6.41g 13%
Vitamin C 24.3mg 41%
Vitamin A 1.1mg 38%
Iron 1.7mg 10%
Calcium 125.6mg 13%
Amount Per 100 g
Calories 80.55 Kcal (337 kJ)
Calories from fat 40.7 Kcal
% Daily Value*
Total Fat 4.52g 13%
Cholesterol 64.55mg 42%
Sodium 34.16mg 3%
Potassium 259.51mg 11%
Total Carbs 8.21g 5%
Sugars 1.17g 9%
Dietary Fiber 1.2g 9%
Protein 3.31g 13%
Vitamin C 12.6mg 41%
Vitamin A 0.6mg 38%
Iron 0.9mg 10%
Calcium 64.8mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.4
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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