Butternut Squash Flan with Parmesan Sage Sauce

Butternut Squash Flan with Parmesan Sage Sauce
Photo by Romulo Yanes


  • 1 2 1/2-pound butternut squash
  • 1 candy or instant-read thermometer
  • 1 1/8 ounces finely grated Parmigiano-Reggiano
  • 2 large egg yolks
  • 2 cups half-and-half
  • 4 large eggs
  • 2 teaspoons large fresh sage
  • + 2 more ingredients
    • fresh sage leaves
    • 4 large fresh sage leaves

Put oven rack in middle position and preheat oven to 400°F. Roast squash, cut sides down, in a lightly oiled shallow baking pan until neck is tender, about 1 hour. Remove from oven and reduce oven temperature to 325°F. Cool squash to warm. Butter an 8- by 2-inch round cake pan. Line bottom with a...

View full recipe at Epicurious


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