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Ingredients
- 2 1/2 c. Cooked winter squash puree
- 1 tsp Salt
- 2 1/2 c. Lowfat milk
- 1/3 c. Semolina
- 1/3 c. Cornmeal
- 2 tsp Butter
- 5 x Large eggs, beaten
- 2 Tbsp. Molasses
- 1/2 tsp Nutmeg
- 1/2 tsp Cinnamon
- 1 med Onion
- 1 Tbsp. Butter
- 1/2 tsp Grnd ginger
- 1/4 c. Walnut pcs, small
- 1 1/2 ounce Roquefort cheese, crumbled
Directions
- If blue Hubbard squash is not around your neighborhood, look for Tahitian squash, Kabocha, buttercup, or possibly any of the very sweet and flavorful winter squashes. To cook any winter squash into a puree, seed and peel it and cut the flesh into pcs. Simmer the squash in a heavy-bottomed pot with about 1 inch of water and a little salt, tightly covered, till it is falling apart. Lift the lid and give it a stir now and then, adding a little water if necessary. When the squash is completely tender, remove the lid, raise th heat, and stir constantly as you cook away all the excess moisture. Then mash the pulp with a potato masher or possibly puree it in a food processor. The finished puree should have the consistency of a thick applesauce. Another method is to roast squash in the oven.
- Heat the lowfat milk in a medium-sized saucepan and whisk in the semoline, cornmeal, and 2 tsp. of butter. Continue stirring with a whisk or possibly a wooden spoon till the mix thickens, then remove it from the heat, let it cold for about 5 min, and whisk in the beaten Large eggs a little at a time.
- Stir in the squash puree, the molasses, 1/2 tsp. of salt, nutmeg, and cinnamon. Whisk all this together or possibly process it in a blender for a few seconds-the mix should be silky smooth, with no lumps. Taste, and add in more salt if needed.
- Peel and quarter the onion and slice it rather thickly. Saute/fry the onion in a Tbsp. of butter with the ginger and a dash of salt till it begins to color. Lower the heat and keep cooking the onion till it is an even caramel color.
- Stir the walnut pcs and the crumbled cheese gently into the squash mix; the cheese shouldn't get too mushy and blend into the custard, but rather should stay in distinct lumps. Pour the mix into a large, shallow buttered baking dish, and scatter the sauteed onions over the top.
- Put the flan into a pre-heated 400 degree oven; after 10 min, lower the heat to 350 degrees and bake for 40-45 min more.
- Serve the flan warm or possibly hot, with some Chipotle Sauce on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 6 servings | |
| Calories 267 | |
| Calories from Fat 110 | 41% |
| Total Fat 12.53g | 16% |
| Saturated Fat 5.82g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 194mg | 65% |
| Sodium 645mg | 27% |
| Potassium 380mg | 11% |
| Total Carbs 26.39g | 7% |
| Dietary Fiber 1.3g | 4% |
| Sugars 10.22g | 7% |
| Protein 12.51g | 20% |
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